maki

With a little practice making sushi at home is delicious and fun to do, and in this Spicy Tuna Roll recipe, I'm going to show you three ways to make this popular sushi roll: hosomaki, uramaki, and gunkan.

Spicy Tuna Rolls

tuna

sriracha

soy sauce

sugar

sesame oil

scallion

tobiko ((use sesame as an alternative))

sushi rice

cucumber

Black sesame seeds

nori

Chop the scallions, reserving some of the greens for garnish.

Slice the tuna into thin strips and then turn the strips 90 degrees and chop it up. If you want your spicy tuna chunky, you can stop here, or you can continue to chop the tuna up with your knife until the pieces are smaller. I usually add the scallion stems in here and chop them up together with the tuna.

Transfer the chopped tuna to a bowl, and add the sriracha, soy sauce, sugar, sesame oil, and tobiko, and stir everything together until mixed. Cover and keep the mixture refrigerated until you're ready to use it.

Make some Tezu by adding a few tablespoons of rice vinegar to a small bowl of water.

Spicy Tuna

For the Gunkan, you want to cut the nori according to the diagram in the headnotes above.

Wet your hands with the tezu and grab about 2 tablespoons of rice. Gently press it into a rectangle with your fingers, but don't smash the individual grains of rice.

Wrap each rectangle of rice with the strips of nori you cut for the gunkan.

Press the center of the rice to make the rice fill out the nori wrapper.

Spoon some spicy tuna into each cup of nori. Garnish with scallion greens.

Gunkan

For Hosomaki, the full sheets of nori should be cut in half according to the diagram above.

Place the nori at the bottom edge of a sushi mat with the shiny side down.

Wet your hands in the Tezu and grab a small handful of rice. Place the rice in a line along the nori's top edge working from one side to the other. Be sure to leave a thin margin of nori at the top.

Wet your hands again if needed and spread the rice to the bottom edge of the nori using a picking and pressing motion. Don't smash or smear the rice.

Spread a thin line of spicy tuna in the lower half of the rice from one side to the other.

To roll the spicy tuna hosomaki, use the mat to flip the bottom edge up and over the filling and make sure this edge meets the rice's top edge.

Pull the edge of the mat away from the nori and push the back of the mat forward, so the seam rolls to the bottom.

Use your fingers to press 3 sides of the roll against the cutting board to give the roll its shape.

See the headnotes or watch the video for instruction on cutting a roll.

Hosomaki

For Uramaki, the size of the nori and process is similar, but you need to use a sushi mat that is lined with plastic wrap, or the rice will stick to the mat.

Place a sheet of nori at the bottom edge of the mat and spread a handful of rice along the nori&#039;s top edge. There is no need to leave a border for uramaki, so you will need to use a little more rice than for hosomaki.

Spread the rice down to the nori's bottom edge in a thin uniform layer, being careful not to smash the rice.

Sprinkle some black sesame seeds onto the rice.

Flip the rice over so the nori is facing up, and lay a cucumber strip in the bottom half of the nori.

Spread a line of spicy tuna from one side to the other.

Flip the bottom edge of the mat up and over the filling until the rice makes contact with the nori on the other side.

Pull the edge of the mat away from the rice and press the back of the mat to roll the seam to the bottom.

Press the top, sides, and bottom of the roll using the mat to give the roll its shape, but do not squeeze it too hard.

Check the headnotes for instructions on cutting the spicy tuna roll.

Uramaki

http://www.youtube.com/watch?v=hop859lsDWA

Make Spicy Tuna Rolls at home three different ways with this easy to follow Spicy Tuna Roll recipe and tutorial video.

Spicy Tuna Roll

This Salmon maki (Hosomaki technically) is the first sushi you want to try and make. It&#039;s a timeless classic. Let&#039;s start.

Salmon maki

½ lb Raw salmon (Sushi grade)

water

tbsp sugar

salt

Prepare sushi rice, and season.

https://www.youtube.com/watch?v=fm_xRSXBL18&t=2s&ab_channel=MakemySushi

Learn how to make sushi rice at home. This video is without any sound for your comfort.

Perfect sushi rice (No music)

Split nori sheet in half and place on the bamboo mat. Make sure the rough side of the nori is facing up.

Wet your hands with &#039;Vinegar splashed water&#039;, and grab a handful of rice. Spread the rice evenly across the nori.

Place a thick strip of sushi grade salmon at the edge of the nori

Roll the sushi, making sure to press thoroughly with every step

Cut the roll in half. Then each half to quarters and eights.

Place on a nice plate, with pickled ginger (gari), wasabi paste, and a small saucer of soy sauce

With a colorful center and sesame flavored rice, kimbap makes a delicious snack or light lunch to eat at home, school, or work!

Vegetarian Kimbap

eggs, whisked

Danmuji (yellow pickled radish

½ English cucumber

carrot,

baby spinach

Sesame oil,

To make the kimbap rice, place the rice in a bowl and add the sesame oil and salt. Mix using a rice paddle until the rice is evenly coated. Cover with a kitchen towel and set aside.

In a medium pan, add 1 teaspoon sesame oil and turn the heat to medium. Add the whisked eggs and tilt the pan to spread the mixture evenly. Cook for 2-3 minutes, until the omelette if fully cooked.

Carefully transfer the omelette to a cutting board and let cool for 1-2 minutes. Slice into sticks and place them on a large plate.  Arrange the takuan (pickled daikon) next to the omelette sticks.

Using the same pan for the omelette, add the remaining 1 teaspoon sesame oil and turn the heat to medium. When the oil is hot, add the carrot and cucumber sticks and cook for 1 minute. Turn the heat off and transfer the vegetables to the plate, next to the daikon and omelette.

Bring a small pot of salted water to boil and add the spinach. Boil for 1 minute and drain. Rinse the spinach under cold water and gently squeeze out the excess water. Take your time squeezing out the water, squeeze as much out as you can. Transfer the spinach to a bowl and toss with 1 teaspoon sesame oil. Season with salt and set aside.

Place a bamboo mat on a flat surface and add a sheet of nori seaweed on top, shiny face down.

Fill a small bowl with water and place it next to the bamboo mat.

Add a little sesame oil to a small bowl and place it next to the bamboo mat, with a brush.

Put about 3/4 cup of rice on the seaweed and spread it evenly across, parallel from you, leaving about 1/3 of the seaweed &#8211; the side furthest from you- empty. 

Add the fillings to the center of the rice &#8211; I recommend calculating and separating the fillings equally so you have the same amount for 3-4 kimbap rolls &#8211; and start rolling.

Grab the bottom edges of the mat with your thumbs while holding on to the filling with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly and slightly lift the edge of the bamboo mat.

Roll it forward while using a little pressure but not so much that the filling spills out.

Dip your index finger in water and lightly wet the part of the seaweed that&#8217;s empty.

Keep rolling and let go of the mat when you get to the other end.

 Lightly brush the seaweed with some sesame oil and slice kimbap into bite size pieces. Serve immediately (kimbap tastes best fresh).

This Spicy Salmon Maki Bowl is sushi inspired and has everything we all love deconstructed into one fabulous, healthy and wholesome bowl. Sushi rice, a zippy cabbage slaw, sliced avocado, cool crisp cucumbers and broiled marinated salmon. Sprinkled with crushed nori, sesame seeds, a crunchy panko topping and drizzled with an incredible spicy mayo. This recipe serves 4 and is also great for meal prep!

Spicy Salmon Maki Bowl

Japanese mayo

salmon

coconut aminos

rice vinegar

green onions (light green/white parts)

cabbage

dark green parts from 2 green onions

tamari (or low-sodium soy sauce)

ginger

garlic

panko breadcrumbs

garlic powder

onion powder

avocado

mini cucumbers (sliced)

nori (crushed)

sesame seeds

In a bowl, combine Japanese mayo with sriracha. Cover and keep refrigerated until ready to use.

TO MAKE THE SPICY MAYO:

Prepare the marinade by combining; coconut aminos, rice vinegar, oil, sriracha and the light/white parts of the green onions. Place salmon in a bowl or resealable bag and pour marinade over top. Squeeze out as much air as possible and refrigerate for 30 to 40 minutes.

While the salmon is marinating I prepare the rice (following the package directions, or like me, use a rice cooker), the slaw and crunchy topping.

Once marinated (and the rest of the prep is done for the rice, slaw and crunchy topping) remove the salmon and preheat your oven to 400°. Line a rimmed sheet pan with foil, spray with olive oil and remove and arrange the salmon pieces. Discard the marinade.

Once the oven is preheated, slip the salmon into the oven and cook for 6 to 8 minutes. Then (using oven mitts) remove and  move the oven rack to the highest position. Turn on the broiler and broil until crispy, about 1 minute or so.

TO MAKE THE SALMON:

Make the dressing by combining the tamari, rice vinegar, toasted sesame oil, ginger and garlic. In a large bowl add the cabbage and green onion. Pour in the dressing and toss well to combine.

TO MAKE THE CABBAGE SLAW:

Add toasted sesame oil, panko, garlic and onion powder to a small non-stick skillet. Heat over medium-low toasting the panko until golden. Remove off of the heat and set aside.

TO MAKE THE CRUNCHY TOPPING:

Divide rice among bowls (about 1/2 cup each) and top with cabbage slaw, salmon, avocado and cucumbers. Sprinkle with crush nori, toasted sesame seeds and the crunchy panko topping. Lastly drizzle with the spicy mayo.

BUILD YOUR MAKI BOWL:

Cuisine japonaise

paquet de nori

g de riz rond japonais

cl d'eau

c. à s. de vinaigre de riz ou vinaigre japonais

c. à c. de sel ou sel fin

c. à c. de sucre

pincée de gingembre

avocat

concombre

Poisson cru (saumon, thon, dorade, espadon...)

Grain de graine de sésame

c. à s. de saké

c. à s. de soja

c. à s. de vinaigre de cidre

c. à s. de sucre de canne

c. à s. d'huile de sésame

lamelles de gingembre mariné au vinaigre

Wasabi

Cuisson du riz à sushi

Lavez le riz dans un r&amp;eacute;cipient plusieurs fois en le massant sans l&#039;&amp;eacute;craser jusqu&#039;&amp;agrave; ce que l&#039;eau soit claire.&amp;Eacute;gouttez le riz dans une passoire au minimum 20 minutes (une bonne heure est mieux).Placez le riz et l&#039;eau froide dans une casserole &amp;agrave; fond large et&amp;nbsp;couvrez.Allumez le gaz et maintenez &amp;agrave; feu vif jusqu&#039;&amp;agrave; &amp;eacute;bullition.D&amp;eacute;s que l&#039;eau fr&amp;eacute;mi, comptez 2 minutes et baissez la flamme au minimum du minimum.Laissez mijoter 10 minutes toujours &amp;agrave; couvert.

Assaisonner le riz

Pendant ce temps, faites chauffer dans une petite casserole le vinaigre de riz + le sel + le sucre et le gingembre &amp;agrave; peine 2 minutes, juste pour dissoudre le sel et le sucre et mettre de c&amp;ocirc;t&amp;eacute;.Lorsque le riz &amp;agrave; cuit 10 minutes, retirez la casserole du feu sans soulever le couvercle et laissez &amp;agrave; couvert encore 10 minutes.Ensuite, versez progressivement le vinaigre encore ti&amp;egrave;de sur le riz et m&amp;eacute;langez d&amp;eacute;licatement &amp;agrave; l&#039;aide d&#039;une cuill&amp;egrave;re en bois.Couvrez avec un torchon propre pour ne pas que le riz s&amp;egrave;che ou remettez le couvercle et mettez votre riz au frais pour qu&#039;il refroidisse.Lorsque le riz est bien frais vous pouvez attaquer&amp;nbsp;les sushis.

Préparation de la farce

Coupez l&amp;eacute;gumes et poissons en tron&amp;ccedil;ons d&#039;1 cm de c&amp;ocirc;t&amp;eacute;, et r&amp;eacute;servez.

La sauce

M&amp;eacute;langez tout les ingr&amp;eacute;dients dans une petite casserole anti-adh&amp;eacute;sive et laissez r&amp;eacute;duire jusqu&#039;&amp;agrave; l&#039;obtention du sauce &amp;eacute;paisse. Placez au frais et retirez le gingembre au moment de servir.

Façonnage des sushis

Prenez une natte en bambou, et posez la feuille de nori dessus grand c&amp;ocirc;t&amp;eacute; face&amp;nbsp;&amp;agrave; vous.Mouillez vos doigts et &amp;eacute;talez une fine couche de riz sur la feuille en laissant une bande d&#039;un ou deux centim&amp;egrave;tres sans rien.Disposez votre farce, roulez la feuille en tenant fermemant le tout.Une fois roul&amp;eacute;, d&amp;eacute;coupez les rouleaux ainsi obtenus en 8 bouch&amp;eacute;es.Si c&#039;est trop facile pour vous remplacez la feuille par un film &amp;eacute;tirable, placez le riz, la feuille la farce, roulez et enlevez le film soupoudrez de graines de s&amp;eacute;same grill&amp;eacute;es par exemple.Pour une d&amp;eacute;coupe plus facile, placez vos rouleaux au r&amp;eacute;frig&amp;eacute;rateur 1/2 heure et utilisez un couteau bien &amp;eacute;guis&amp;eacute; que vous rincez r&amp;eacute;guli&amp;egrave;rement mais que vous n&#039;essuyez pas. 

Servir

Lors de la d&amp;eacute;gustation, trempez vos sushis dans la sauce soja sucr&amp;eacute;e et pour les amateurs de sensations fortes dans le wasabi.

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Spicy Tuna Rolls

Salmon maki

Vegetarian Kimbap

Spicy Salmon Maki Bowl

Cuisine japonaise

Top 5 maki recipes from across the web

The most viewed maki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Tuna Rolls

Salmon maki

Vegetarian Kimbap

Spicy Salmon Maki Bowl

Cuisine japonaise

The most viewed maki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine