sushi

Creamy, tangy, spicy, and garlic-y, this incredible supersauce that adorns many sushi rolls can be achieved with two simple cupboard staples—sriracha and mayonnaise.

Spicy Mayo for Sushi Recipe

mayonnaise,

Sriracha hot sauce,

lime juice (optional)

In a small bowl, mix together mayonnaise, Sriracha, and lime juice. Taste and add more Sriracha to desired spiciness. Serve immediately or transfer to an airtight container and store in refrigerator for up to a month.

A fool-proof method for perfect sushi rice every time. Highly seasoned and flavorful.

Instant Pot Sushi Rice

rice

water

white wine vinegar

seasoned rice vinegar

salt

Tbsp. sugar

In a fine mesh strainer - Rinse rice under running water for about 2 minutes, Then let dry for a few minutes.

Add rice and water to Instant Pot and use rice setting - low pressure for 12 minutes. Once cook time is complete, allow pressure to naturally release - about 10 minutes.

Meanwhile, in a small bowl - combine white wine vinegar, rice wine vinegar, salt, and sugar. Microwave for 1 minute, then stir until completely dissolved.

Transfer rice to glass dish. Then using a wooden spoon, add vinegar mixture and gently mix well to combine.

Let cool, then use in your favorite rolls. Enjoy!

https://embed.mediavine.com/videos/rq4zh7dm9gpy9azqckuw

Highly seasoned sushi rice cooked perfect every time using the Instant Pot.

A kid friendly Poor Man’s Spicy Tuna Roll Recipe you can easily make with everyday pantry ingredients! Ready in 15 minutes from start to finish.

Spicy Tuna Roll (Poor Man's)

can tuna in water (well drained)

sriracha sauce

chili oil

rice vinegar

scallions (finely chopped)

mayonnaise

nori sheets (seaweed)

Japanese rice (room temperature), or sushi rice

In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.

Place a sheet of nori on top of a bamboo mat (sushi roller).

Set a small bowl of water next to the sushi roller and wet your fingers. Add ¼ cup cooked rice to one side of the nori sheet and spread it by pressing down (you may need to add more rice &#8211; just make sure it&#8217;s thinly spread out). Continue until at least 3/4 of the nori sheet is covered.

Add a line of spicy tuna mix to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).

Roll up the bamboo mat (starting with the side with the rice and spicy tuna). You have to roll it tight enough that the rice feels condensed, but not so tight that the tuna mixture spills out (or the nori sheet breaks). You&#8217;ll get the hang of it after doing it a couple of times. Keep rolling until there is only a bit of nori left visible.

Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.

Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.

So yummy. I add some cucumber to freshen it up, since it was so hot outside.
Thank you so much for the idea.
I come daily to your website to watch for more :)
LittlFrenchy

Chili oil. Brilliant idea! I'll be making these tonight.

I've made these twice now and absolutely love them. Many thanks for posting the recipe. They really are superb, fantastically tasty and easier and much cheaper than using sashimi grade tuna. Great recipe!

I had a terrible time rolling so I gave up, poured the spicy tuna over a bowl of rice, and added seaweed chips on the side and served it to my hubby as "Deconstructed Tuna Roll." It's now a staple!

Thank you so much for this recipeI! t's become a staple the past year without the rice for my low carb lunches (Sometimes I just roll it in little seaweed snack sheets). 
I also have taken the tuna mixture and added cream cheese and some dashes of low sodium soy sauce and made a spicy tuna dip for cucumber or pork rinds :)

This is a great recipe, and even when I use a tuna brand I don't normally care for (availability) everything turns out tasty.  Thank you!

This recipe worked out just fine with a can of mackerel that I had in the pantry, with minor adjustments on the amounts of seasonings.  I think the little mat for rolling is about 7 years  old and I had not dared to use it, lol.  I also did the California rolls, and they were delicious as well.  And truly, very easy to make.  
I’ve done a few of your recipes, you post good stuff Caroline!  Thanks!!

https://content.jwplatform.com/videos/TyxXKqxM.mp4

Spicy Tuna Rolls

With the right technique, making sushi rice at home is a piece of cake. Here&#x27;s my step-by-step process for making the best sushi rice from scratch, just like the best sushi restaurants in Japan.

Sushi Rice

Japanese short-grain rice ((2 cooker cups))

sugar

Put the rice in a sieve(with holes small enough so the rice doesn't pass through) over a bowl and wash the rice with cold tap water.

Use your hands to remove the excess starch off each grain of rice by using a gentle rubbing motion. If you scrub too hard you will break the rice, so don't be too rough.

When the water that runs off is mostly clear, drain the rice.

If you're using a rice cooker, add the rice to the bowl of the rice cooker and add cold water to just under the 2 cup line (you want the rice to be on the firm side as you'll be adding the seasoned vinegar after the rice is cooked). If you don't have a rice cooker, add the rice to a large heavy bottomed non-stick pot, then add 1 1/2 cups of cold water.

Ideally you want to let the rice sit in the water for at least 30 minutes before you start cooking it. This allows the grains of rice to soak up some water before cooking, which results in shinier rice with a better texture.

If you are using a rice cooker, turn it on and let it do it's thing. If you are doing this on the stove, turn the heat onto high and bring the rice to a boil (be careful not to let it boil over). Turn down the heat to low and cover with a lid. Set a timer for 15 minutes. Once the rice is done, turn off the heat and let the rice steam for 10 minutes.

While you wait for the rice to cook, combine the vinegar, sugar and salt in a small bowl. You can microwave it for a bit to help dissolve the sugar.

After the rice has had a chance to steam, it should be firm, but the core should not be crunchy. It should be sticky, but each grain of rice should retain its own shape. If your rice was fresh, the surface of each grain should be glossy.

Dump the rice out into a very large bowl, the key is that you want a container with a lot of surface area so you can spread the rice out to cool it rapidly. Gently flatten out the rice and then pour the vinegar mixture evenly over the hot rice.

Use a shamoji, spatula or a flat wooden spoon to gently combine the rice and vinegar using a side-to-side cutting motion followed by a folding motion. You want to separate each grain of rice, so the vinegar penetrates every surface, but you don't want to break the grains of rice or mash them together.&nbsp;

While you mix the rice, hold a fan or piece of cardboard, or a clean hairdryer set to cool and blow air on the rice. This cools the sushi rice and helps the excess liquid evaporate quickly, which gives your rice a nice shine and prevents it from getting mushy. It's a bit tricky mixing and fanning at the same time, so a second set of hands can be helpful here.&nbsp;

The sushi rice is done when the surface is no longer wet and slippery, the rice is fluffy, and each grain is very shiny. It will still be a little warm, but it should not be hot.

Mound up the rice, and cover with a damp towel until you&#x27;re ready to use it.

http://www.youtube.com/watch?v=vhlK2Zjz3RU

Master the art of making sushi rice with this easy tutorial. Learn my secrets for making the best authentic Japanese sushi rice from scratch.

Perfect Sushi Rice

Learn how to make delicious sushi rolls - Maki Sushi (Hosomaki) at home with step-by-step instructions and a tutorial video. To get started, you just need a few ingredients like tuna, cucumber, nori, and Japanese short-grain rice.

Sushi Rolls (Maki Sushi - Hosomaki)

rice rice

kombu

Tbsp rice vinegar

Tbsp sugar

Persian/Japanese cucumber ((yield 8 rolls))

oz sashimi-grade tuna ((200 g) (yield 12 rolls))

Natto (fermented soybean) ((yield 2 rolls))

nori (seaweed)

Soy sauce

Wasabi ((optional))

Sushi ginger ((optional; Homemade recipe, click here.))

Gather all the ingredients. Please note that cook time does not include time for cooking rice as it varies depending on device/method you use to cook rice. You will need a bamboo sushi mat.

1 rice cooker cup (180 ml) will make 2 rice cooker cups of cooked rice. For this recipe, 2 cups of uncooked rice (4 cups of cooked rice) will make 10 Hosomaki (thin sushi rolls).

Follow detailed step-by-step instructions. Cover the sushi rice and the completed rolls with a damp cloth/plastic wrap at all times to prevent from drying.

To Prepare Sushi Rice

Cut both ends of the cucumber. Then cut in half lengthwise and cut again in half so you now have 4 strips. Remove the seeds with knife and cut in half lengthwise again. You should end up with 8 cucumber strips.

Cut the tuna into ¼- ½” slices and then cut into ¼- ½” thick long strips.

Take out the natto from the container and season with soy sauce or seasoning that came with the package. Mix everything up until it’s slimy and bubbly.

To Prepare the Fillings

Make vinegared hand-dipping water (Tezu) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.

Cut nori in half. Even though it may look it, Nori sheets are not perfect square; therefore cut the longer side of rectangular in half. Also, nori gets stale easily, so store unused nori in an air-tight bag and take out only as much as you need.

Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put the nori half sheet on the bamboo mat, with one of nori’s long side close to the back edge of the mat. Leave about 3-4 slats visible on the side nearest to you. The shiny side of nori should face DOWN.

Moisten your hand before you touch sushi rice.

Scoop a scant ½ cup of sushi rice into your hand. My trick is to use a ½ cup measuring cup. That way the amount of rice for each roll is the same and the rolls will be equal size. Make sure to wet the measuring cup so the rice wont’ stick. I know, this is not a “proper” way, but until you can grab a perfect amount of rice each time, this trick will do!

Place the sushi rice on the left center of nori. Now spread the rice across the nori, leaving a 1” space along the top edge of the nori. Use your right hand to spread the rice toward the right and use your left fingers to keep the rice away from the 1” space on the top of the nori.

Spread the rice evenly with both fingers, still keeping the 1” space on the top. Wet your fingers in dipping water if rice starts to stick to your fingers.

Place the filling (tuna, cucumber, natto) at the middle of rice. If your tuna or cucumber is a bit too short, add extra pieces on the end. Hold the filling down using your fingers.

With one swift movement, roll the sushi over the filling and land right where the edge of the rice is (see you still see the 1”nori space after rolling).

Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 3 pieces. Serve with soy sauce, wasabi, and pickled ginger.

To Roll Sushi

Sushi rolls should be consumed right away, but they can be stored in the refrigerator for up to 24 hours. I highly recommend keeping them in an airtight container or a plate wrapped tightly with plastic and then wrap around the container/plate with a thick kitchen towel so the food stay safe in a cool environment but rice doesn&#039;t get hard from cold air in the refrigerator.

To Store

Learn how to make sushi rice perfectly every time with step-by-step pictures and a video tutorial. All you need is simple ingredients such as sushi vinegar, sugar, salt and dashi kombu. Once you master the secret of making the rice, you will be ready to dish up all kinds of mouth-watering sushi recipes!

How to Make Sushi Rice

rice vinegar ((80 ml))

Tbsp sugar ((You can use 2 Tbsp if you want to cut down on sugar))

Gather all the ingredients.&nbsp;

Please note: 1 rice cooker cup is 180 ml. So when you use a rice cooker, a cup means a rice cooker cup.

Put rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don&#039;t let the rice absorb the unclear water. Repeat this process 1-2 times.

Now use your fingers to gently wash the rice by moving in a circular motion.

Rinse and discard water. Repeat this process 3-4 times.

Repeat the rinsing process 3-4 times until the water is almost clear.

Transfer the rice into a sieve and drain completely.

Gently clean the dashi kombu with a damp cloth (it&#039;s a traditional method but these days kombu is much cleaner so you can just do a quick check). Make sure not to wipe off the white powdery substances, which contribute to the umami flavor in dashi. NEVER wash the kombu.

Put the rice in the rice cooker bowl and add water (never hot or warm!) to just under the 3-cup line. If your rice cooker has a &quot;Sushi Rice&quot; option, add water till that line. Place the kombu on top of the rice and let the rice soak in water for 20-30 minutes. Tip: Since you add sushi vinegar to the cooked rice, the rice should be cooked a little bit on the firm side. If you cook rice on the stovetop, the water to rice ratio for sushi rice should be 1 to 1 (instead of 1 to 1.1 or 1 to 1.2 for regular steamed rice).

To Cook Rice

To make sushi vinegar, combine rice vinegar, sugar, and salt in a small saucepan and bring it to a boil over medium high heat. Whisk until the sugar is completely dissolved. You can also put the ingredients in a microwave-safe bowl and microwave for 1 minute, or till sugar is dissolved. Set aside to let it cool.

To Make Sushi Vinegar

When the rice is cooked, moisten sushi oke/hangiri (a round, flat-bottom wooden tub) or a baking sheet lined with parchment paper, or a large moisten glass bowl. Transfer the cooked rice into the sushi oke and spread out evenly so the rice will cool faster. While it’s hot, pour sushi vinegar over the rice. Tip: If you&#039;re making more/less rice or using the sushi vinegar bottle, the required sushi vinegar for rice should be roughly 8-10% of the cooked rice weight.

With a rice paddle, slice the rice at a 45 degree to separate the chunks of rice instead of mixing. At the same time, you need to use a fan to cool rice so the rice will shine and doesn&#039;t get mushy.

Then gently flip the rice in between slices. Repeat this process until the rice is cooled to the temperature of human skin.

To Make Sushi Rice

Keep the rice covered with a damp towel (or paper towel) at the room temperature until ready to use.

To Keep

Made of vinegared rice tucked inside little deep-fried tofu pockets, Inari Sushi is easily one of the easiest sushi to make at home. It&#x27;s vegetarian and vegan friendly too!

Inari Sushi

sushi rice ((1 cup for approx 4 Inari Sushi))

Tbsp toasted white sesame seeds

Inari Age (seasoned fried tofu pouch) ((See Notes

liquid

Shiso leaves (Ooba)

nori (seaweed) ((I used seasoned nori))

pickled red ginger (beni shoga

Prepare sushi rice ahead of time and keep it at lukewarm/room temperature.

Gather all the ingredients.

Add sesame seeds to the sushi rice and mix together.

Carefully open the Inari-Age pocket (it&#x27;s very thin, so it&#x27;s easy to break or tear). Make sure you can see the bottom of the pocket as you need to stuff the sushi rice all the way.

Moisten hands with the liquid from Inari-Age. Take a small handful of rice and make a small rice ball. Do not make it too big otherwise, it won&#x27;t fit in Inari-Age.

Wrap each rice ball with shiso and a piece of nori and stuff the rice ball into the Inari-Age. Close the Inari-Age and place open-end down on a plate.

Another method is to keep the bag open on top. Wrap each rice ball with a piece of nori and stuff the rice ball into the Inari-Age. Then place shiso on top.

Tuck in the edge of Inari-Age inside the pocket so you will have a nice smooth round edge. You can decorate the top as you like.

Serve with sushi ginger.

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.

tuna

sriracha

soy sauce

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

Here's what you need: sushi rice, water, rice vinegar, sugar, salt, wild-caught, sushi-grade salmon fillet, soy sauce, lemon juice, avocado, cucumber, pickled ginger, green onion, nori, toasted sesame seeds, black sesame seeds

Salmon Poke Bowl Recipe By Tasty

oz wild-caught, sushi-grade salmon fillet

lemon juice

½ avocado, thinly sliced

½ cucumber, halved lengthwise and thinly sliced

pickled ginger

green onion, thinly sliced

sesame seeds

black sesame seeds

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Salmon Poke Bowl Recipe by Tasty

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