Spicy Tuna Roll スパイシーなマグロロール

How to make Spicy Tuna Roll Recipe - The spicy tuna r oll is definitely an inter national favorite. You’ll find it in every sushi restaurant worth its salt and for good r eason. It features a striking combination of flavors, colors and textures.

MAKES 8 SERVINGS

Ingredients
1⁄3 ounce (10 grams) takuan (pickled daikon)
3½ ounces (100 grams) tuna
1 tablespoon chopped scallions, plus more for garnish
3 teaspoons tobiko (flying fish roe)
1 tablespoon grated daikon (white radish)
1 teaspoon spicy mayonnaise
½ nori sheet
2⁄3 cup sushi rice
¼ avocado
¼ cucumber, cut into very thin sticks
½ teaspoon black tobiko (flyingfish roe)
Wasabi paste, for serving
Gari (pickled ginger), for serving
Soy sauce, for serving

Method:

 

1. Slice the takuan into very thin sticks (Figs. a-b). To control the thickness of the slices, place toothpicks on either side of the takuan. Rest your knife on the toothpicks as you roll the takuan to cut it.

2. Cut 2 thin slices of tuna for topping the sushi and set aside. Chop the rest of the tuna into very small cubes.

3. In a bowl, combine the chopped tuna, takuan, scallions, 1 teaspoon of the tobiko, daikon and spicy mayonnaise. They will be the filling for the roll (Fig. c).

4. Cover a bamboo sushi mat with plastic wrap. Place the nori sheet on the mat and cover it evenly with rice. Flip over the nori sheet so that the rice is facing the mat.

5. Cut half of the avocado lengthwise into thin slices and arrange them, along with the cucumber and the spicy tuna mixture, along the middle of the nori sheet (Fig. d).

6. Roll the nori inside-out.

7. Arrange the tuna slices you set aside in step 2 on top of one half of the roll. Top the other half of the roll with the remaining 2 teaspoons of tobiko. Slice the remaining half of the avocado into thin slices and lay them on the other half of the roll (Fig. e).

8. Wrap the roll in plastic wrap to tighten. Cut in half and then cut each half into 4 even pieces.

9. Remove the plastic wrap and top each of the pieces with a bit of wasabi. Top half of the pieces with black tobiko and the other half with a pinch of finely chopped scallions. Serve with wasabi, gari and soy sauce.

Spicy Tuna Roll スパイシーなマグロロール