|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 1g||5%|
|Total Sugars 0g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spicy tuna rolls are a ubiquitous item on American sushi menus. Nori (dried seaweed) is filled with sushi rice and seasoned sushi-grade or sashimi-grade tuna. When eating raw fish, it is important that you buy the best quality fish available. The fish is first inspected and then given a grade by wholesalers—the best fish is given a "grade 1" and often labeled "sushi grade." The Japanese name for bluefin tuna (the most common sushi tuna) is maguro.
Make sure you are purchasing your fish from a reputable fishmonger and if it doesn't smell or look right, don't buy it. Use your fresh fish to make sushi as soon as possible after purchasing.
The seasoning that makes the tuna spicy is ichimi togarashi, which translates to "one flavor chilie pepper" and consists of only ground red chile pepper. It has a mild spiciness, similar to chipotle chile peppers, and adds a nice extra kick without being overwhelmingly spicy. Ichimi togarashi is not only ideal for seasoning spicy tuna rolls but is also delicious sprinkled on scrambled eggs.
Serve your homemade spicy tuna rolls with pickled ginger, wasabi, and soy sauce and black vinegar for dipping. For a light meal, serve alongside edamame or a seaweed salad.
1/2 pound sushi-grade tuna, or sashimi-grade tuna, maguro
1 tablespoon mayonnaise
1/2 teaspoon ground dried red chile pepper, ichimi togarashi, to taste
4 sheets nori
6 cups prepared sushi rice
1 tablespoon white sesame seeds
Steps to Make It
Gather the ingredients.
Chop the raw tuna into small cubes using a sharp knife. Combine with the mayonnaise and ichimi togarashi in a bowl and mix.
Put a nori sheet on top of a bamboo mat and spread 1/4 portion of sushi rice on top of the nori sheet, creating an even layer. Leave a strip at the top of the nori bare to seal the roll. Sprinkle sesame seeds on top of the sushi rice.
Spoon 1/4 of the tuna mixture lengthwise on the rice, making an even line of filling about 1/3 of the way up from the bottom of the nori.
Roll up the bamboo mat from the bottom, pressing forward to shape the sushi into a cylinder.
Press the bamboo mat firmly to seal and remove it from the sushi. Repeat this process to make 3 more rolls.
Wipe a knife with a wet cloth before slicing sushi. Cut the rolled sushi into bite-sized pieces on a cutting board.
Serve immediately and enjoy!
Is a Spicy Tuna Roll Raw?
A spicy tuna roll is a popular type of rolled sushi that includes fresh, raw tuna and a spicy mayo wrapped in sushi rice and nori. The tuna is very fresh and high-quality and is not cooked before serving.
What kind of tuna is used in sushi?
A number of different varieties of tuna are used in sushi. Bluefin, yellowfin, and albacore tuna are some of the most common types found in spicy tuna rolls and similar sushi. Most importantly, the fish must be very high quality and fresh.