Spicy Tuna Roll:

How to Make Spicy Tuna Roll:

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  In a medium mixing bowl, combine the minced raw tuna steak, capelin roe (Masago), and spicy mayo. Stir thoroughly until all ingredients are well incorporated, forming your luscious spicy tuna filling. Set this mixture aside.
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  Lay a bamboo sushi rolling mat on a clean work surface. Place a half-sheet of nori seaweed, with the shiny side facing down, squarely onto the mat. Lightly moisten your hands with water (this prevents rice from sticking) and evenly spread about 1/2 cup of your seasoned and cooked sushi rice across the entire surface of the nori, going edge-to-edge.
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  Carefully flip the nori sheet, so the rice side is now facing down onto the sushi mat, and the nori sheet is facing up. Spoon a generous, even line of your spicy tuna mixture horizontally across the bottom third of the nori sheet, positioned closer to your body.
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  Using the bamboo mat, gently lift the edge closest to you up and over the tuna mixture, firmly tucking the filling inwards. Continue to roll the mat forward, applying steady, even pressure with your hands to create a tight, uniform cylinder. Once rolled, wet your sharp knife blade and slice each roll into 6-8 even pieces. Serve immediately with your favorite sushi accompaniments.

• Hands-On Help: Always keep a small bowl of water nearby to dip your hands. This trick is invaluable for handling sticky sushi rice and preventing it from adhering to your fingers.
• Capelin Roe vs. Masago: Capelin Roe is widely recognized by its Japanese name, Masago. They are one and the same!
• Flavor Boost: For an extra layer of fresh flavor and a subtle crunch, consider adding finely chopped scallions (green onions) to your spicy tuna mixture.
• Salmon Swap: If you’re looking for a delicious alternative, fresh, sushi-grade salmon can be used instead of tuna in this recipe.
• Gentle Sear (Optional): For those hesitant about completely raw fish, you can lightly sear the tuna steak on all sides for a few seconds before mincing it. This offers a slightly cooked exterior while maintaining a raw interior.

Nutrition per serving

Maki is a Japanese term for sushi rolls, specifically those that are rolled using a bamboo mat, usually with nori (seaweed) on the outside or sometimes on the inside. The word “maki” itself translates to “roll” or “巻き”.

Negitoro is a Japanese term referring to minced fatty tuna, often the parts scraped from around the tuna bone, typically combined with finely chopped green onions (Welsh onions or scallions). It’s a highly prized and popular sushi topping, commonly found in rolls or as a type of gunkan-maki (battleship roll).

As discussed, “Sushi-Grade” and “Sashimi-Grade” are predominantly marketing terms used to denote fish that has been handled with exceptional care and often flash-frozen to be safe for raw consumption. There is no official regulatory body that certifies fish with these specific labels in most countries. The crucial factor is sourcing your fish from a reputable fishmonger who can assure you of the fish’s freshness and proper handling. Freezing processes, such as keeping fish at -4°F (-20°C) for several days, or at -31°F (-35°C) for 15 hours, are vital for killing any potential parasites, making commercially frozen tuna a very reliable option for home sushi preparation. For a more detailed explanation, refer to this insightful article by Serious Eats: What Is “Sushi-Grade,” Anyway?

Crafting perfect sushi rice is simpler than you might imagine! Our consistently reliable sushi rice recipe has been a cherished staple in our kitchen for over five years. It consistently achieves that ideal sticky-yet-fluffy texture and perfectly seasoned flavor that you’d expect from an authentic Japanese restaurant, all without requiring any overly complicated steps or specialized equipment. The secrets lie in thorough rinsing of the rice, precise cooking, and gently folding in the sushi vinegar mixture while the rice is still warm. You’ll find that simplicity often yields the best results!

For sushi and particularly spicy tuna rolls, the best choice is typically red-fleshed tuna steaks, often referred to as Maguro. Excellent varieties include Yellowfin (Ahi), Bigeye, and Bluefin. While Bluefin tuna is highly prized for its rich fat content in sashimi, Yellowfin and Bigeye are more commonly available and deliver equally fantastic results for the flavorful spicy tuna mixture. Albacore tuna can also be used, though it tends to have a lighter color and a milder flavor profile. When purchasing, always look for tuna that appears vibrant, firm, and ideally, has been previously flash-frozen by a reputable supplier for optimal safety and quality.

Absolutely! If you find yourself without rice vinegar or simply prefer an alternative, apple cider vinegar works as a surprisingly effective substitute. In fact, many home cooks, including us, have adopted it since discovering how wonderfully it functions and its widespread availability in most grocery stores. This handy Sushi Rice Vinegar Substitute ensures you can always prepare delicious sushi rice without a special trip to the store!

That irresistible orange sauce that so often accompanies sushi rolls at Japanese restaurants is, indeed, Spicy Mayo, and it’s incredibly simple to prepare at home! Our dedicated Homemade Spicy Mayo recipe captures the authentic flavor and has become our absolute favorite condiment for all our sushi creations. Typically, it involves combining Japanese mayonnaise (or a good quality regular mayo), Sriracha hot sauce for heat, and sometimes a hint of sesame oil for an added layer of flavor. It’s an absolute must-have for your spicy tuna rolls!

Sashimi is a foundational element of Japanese cuisine, literally meaning “pierced body.” It refers to meticulously thin slices of raw fish or seafood, traditionally served without rice. Sashimi is often presented with elegant precision on a plate, accompanied by soy sauce, wasabi, and pickled ginger, allowing the natural, pristine flavors and textures of the fresh seafood to be the main highlight. While spicy tuna rolls are a form of “maki” (rolls), the tuna used within them is of sashimi-grade quality.

While you could technically use canned tuna, it’s strongly advised against for creating authentic spicy tuna rolls. The very essence of a truly delicious spicy tuna roll comes from the silky, rich, and fresh texture of raw tuna, beautifully complemented by the creamy, spicy mayo. Canned tuna, being cooked and flaked, possesses a drastically different, dry, and muted flavor profile that simply cannot replicate the original, delightful experience of a fresh spicy tuna roll. For the most authentic and satisfying results, always opt for fresh or properly frozen raw tuna.

Consuming raw fish can be safe, provided strict guidelines are meticulously followed. The primary concern revolves around parasites, which can be effectively neutralized by specific freezing temperatures. The FDA recommends freezing fish at -4°F (-20°C) for a minimum of several days, or at a more intense -31°F (-35°C) for at least 15 hours. A significant portion of commercially sold “sushi-grade” or even standard frozen tuna steaks have already undergone such freezing processes, making them a generally safer option. Always purchase from highly reputable suppliers. I personally have consistently had positive experiences by buying vacuum-sealed, solid-frozen tuna steaks. Some individuals also choose to cure their fish using a salt and sugar brine before raw consumption for an added layer of safety. Always conduct a thorough inspection of your fish for a fresh smell and vibrant color. If any doubt arises, err on the side of caution. For a comprehensive overview, please consult this article: Is Sushi Safe to Eat? Please be aware: While I aim to provide helpful information, I cannot personally guarantee your safety. Always adhere to official food safety guidelines and choose certified sushi-grade seafood from trusted suppliers for the safest possible experience.

The proper technique for cutting tuna is fundamental for both sushi and sashimi. It is generally recommended to cut across the grain of the fish’s muscle fibers. This approach ensures a tender bite and prevents the fish from becoming stringy or tough. Using an exceptionally sharp knife is essential for achieving clean, precise cuts that maintain the integrity of the fish’s delicate flesh. If you’re new to cutting fish for sushi, observing a professional can be incredibly beneficial. Here is an excellent video from a skilled Sushi Chef demonstrating how to cut Tuna for Sushi, offering invaluable visual guidance for mastering this crucial technique. Remember, practice is key to developing excellent knife skills!