TUNA SUSHI BURRITO
This easy mash-up combines the best of both worlds: the satisfying heft of a big burrito and all the flavors of your favorite hand roll. Also nice, the recipe uses canned tuna so you don't have to make a special trip to fish counter.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the rice according to the package directions.
- Meanwhile, put the sugar, 1 teaspoon salt and 4 tablespoons of the vinegar in a medium microwave-safe bowl and microwave until hot, about 30 second. Stir to dissolve the sugar and salt. Let cool completely.
- Gently fold the vinegar mixture into the rice (reserve the bowl for the tuna). Let cool to room temperature, uncovered.
- In the reserved bowl, whisk together the mayonnaise, a pinch of salt and pepper and the remaining 2 tablespoons vinegar. Stir in the tuna and scallions.
- Put a 20-by-15-inch piece of parchment on a clean work surface. Place 4 sheets of the nori shiny-side down on the parchment to create a 15-inch square, overlapping them by about 1/4 inch. Lightly brush the overlapping edges of the nori with water and press them together to help seal them.
- Dampen your hands with a bit of cold water and spread half of the rice in an even layer all over the nori, leaving a 2-inch border around the edges. Sprinkle half of the furikake evenly over the rice. Lay half of the carrot, cucumber, pepper and avocado on top of the furikake horizontally along the bottom third of the rice, not going onto the nori. Spoon half the tuna on top of the vegetables.
- Wrap like a burrito: fold the nori edge closest to you over the filling. Fold the 2 sides inward to seal the ends and roll the whole thing over once more to completely seal; use a little water if needed to help close the seal. Wrap the burrito up tightly in a large piece of parchment or wax paper. Repeat this process to make a second burrito with the remaining ingredients. Cut the burritos in half on the bias and serve.
SPICY TUNA SUSHI ROLL
A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.
Provided by sugarplum9085
Categories World Cuisine Recipes Asian Japanese
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
- Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
- To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
- Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 47 g, Cholesterol 16 mg, Fat 11.7 g, Fiber 6 g, Protein 13.6 g, SaturatedFat 1.9 g, Sodium 214.1 mg, Sugar 1.7 g
SPICY TUNA ROLL - SUSHI
I finally learned how to make this recently at a sushi making party. It is fantastic if you are a sushi lover!
Provided by Sunday
Categories Japanese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Place the sheet of seaweed on your working space.
- Take the sushi rice and place on top of the sheet, working it's way down to cover the whole sheet. (NOTE: it is easier to work with sushi rice if your hands are wet).
- Mix all the rest of your ingredients together, along with the Spicy Sauce.
- Flip your seaweed sheet with the sushi rice on it sushi rice down.
- Place the tuna mixed with the other ingredients in the center of the seaweed.
- Roll the seaweed sheet up and around the tuna and then take a bamboo sheet and make sure the roll is compacted and shaped.
- Cut the roll into 4, 6 or 8 pieces.
- Serve with the ginger, wasabi and soy sauce if desired.
- Enjoy!
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
SEARED TUNA 'SUSHI'
Provided by Moira Hodgson
Categories dinner, easy, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wipe steaks dry with paper towels. Mix pepper, salt and five- spice powder together and coat outside of tuna. Leave for about 30 minutes.
- Preheat grill or broiler. Sear the tuna over very hot coals for about two minutes on the top and on the bottom. Pass the sides over the coals for a minute. Cool the tuna and serve, passing the soy sauce, ginger and wasabi paste separately.
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- Gather your ingredients. This is called mise en place, and it’s taught in culinary schools. You don’t have to be a professional chef to get organized in the kitchen, and it makes assembling a dish with many ingredients much easier!
- Make the tuna salad. Mix the canned tuna, mayonnaise, sesame oil, a pinch of salt and, if you like, chili oil. You can adjust the spiciness to your taste and then set it aside.
- Prepare the nori. Place a bamboo mat on a cutting board, and put a full sheet of nori on the mat with the rough side facing up. Using wet hands, spread sushi rice across the nori sheet evenly, except for an inch at the top.
- Assemble the sushi. Arrange a spoonful of the tuna mixture, a stick of cucumber and a leaf of lettuce across the rice.
- Roll. To roll, pull up the side of the bamboo mat nearest to you and fold it over the fillings. Pull back the edge of the mat and continue to roll tightly until the whole roll is complete.
- Cut. Let your canned tuna sushi rest for a few minutes before cutting it into eight pieces with a sharp, wet knife. (This will prevent the rice from sticking and give you clean, even cuts.)
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