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Spicy Tuna Roll

I guess some of you're surprise why,I post almost everyday in my food blog lately.Actually I still have a bunch of food photos in the computer from last week.As you know I cook almost everyday.Now I try to post what I have in my computer before I leave for my vacation..If I didn't update my blog daily while I'm on my vacation,I hope you guys still come to visit me and look at my creation!!.Thank you,YOU first!!..You guys ROCK!!.
OK..Let go back to this topic...that right!! spicy tuna roll..I remember Little Corner of Mine told me she thought Spicy Tuna Roll is cooked food.Well,I guess since we loves spicy food,we can't really differentiate it..I used to work in Japanese restaurant in the city(NYC),so basically I watch how the chef prepare their fish..
You still can see the white vein in the spicy tuna roll,it's should removed completely.Sorry,I'm in hurry to make another different type of sushi roll for hubby.I mixed some of the roll with avocado and some are just plain spicy tuna.

Usually Japanese Chef prefer to make their roll "outside in"...That mean the nori outside and the rice roll inside with the filling but Chinese Chef prefer to make their roll" inside out"..The reason is to make the roll look BIGGER!!.The filling is still the same portion,just the rice make the roll look bigger.
Spicy Tuna ready to wrap with nori..It's really easy to make this filling...What you need is a Vietnamese chili sauce(you can get in any asian store),sesame oil,Japanese mayo (not regular mayo),olive oil (you can use regular cooking oil ) and tobiko or masago.But I don't have masago(fish egg)with me, so I omit it.Sliced in some scallion.I didn't measure the measurement, I just use few drizzle this and that..if you like more spicy,just squeeze more chili paste into it.
The most effective way to removed the vein is to use stainless spoon.Slowly use the spoon tip to remove the meat..Some chef just chopped it without removing the vein and some chef really care for their quality,so they use spoon to removed the tuna meat slowly on the chopping board.Did you ever heard ,Japanese food ,Tuna Tartar?..Yes....tuna tartar is sort off of spicy tuna but slight different..NO MAYO!!..I will show you how to make tuna tartar when I'm back from my vacation!!..I love both spicy tuna roll and spicy tuna tartar!!.Try to make at your own home if you happen to get fresh tuna.Enjoy!!

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10 comments:

Zen Chef said...
January 20, 2008 at 9:39 PM

You are welcome as a guest chef in my kitchen anytime!
I looove spicy tuna roll.
:-)

Big Boys Oven said...
January 20, 2008 at 11:07 PM

hahahahah I am sure your sushi sifu (master) thought you this! lol! he is so cool!

ICook4Fun said...
January 21, 2008 at 6:26 AM

I want some sushi... I am going to make this soon since I bought some tuna from Trader Joe's over the weekend.

bigfish_chin said...
January 21, 2008 at 1:56 PM

Spicy Tuna! Love Spicy~ ;)
use a spoon to remove the vein? I thought using knife to chop it off all the time... hahhaa now i know!

Little Corner of Mine said...
January 21, 2008 at 7:34 PM

Spicy tuna roll, MmMm...yummy! Btw, do we have to use sushi rice to make sushi? Can use long grain rice or not?

Beachlover said...
January 22, 2008 at 2:07 AM

chef zen:
are you sure?..lol!!

BBO:
I didn't buy my "sifu" coffee,so I have to hide and watch!!.

icook4fun:
Gert,this is really easy,right??.I know you and Carlos love sushi.Actually you can just make sashimi or chirashi,more easy than roll up.Looking forward your sushi:)

bigchinfish:
You can use knife to chop it off after you sliced the vein off.If you don't mind eating the vein,just chop the tuna but usually when you sell to customer,you have to look into the quality.And I think some part of the tuna have different texture and more vein and some part have none.It's same concept refer to beef part..the better quality sell for higher price.Usually chinese owner buy cheaper quality tuna to cut cost.So they use this method.

LCOM:
I never use long grain rice to make sushi.I think you can try it.There 's not harm,just differrent texture.I bought a 10 pound of Calrose rice(sushi) last year and I'm still using it.But they do sell in 1 pound or 5 pound packaging.If you cook one a while just buy one pound packaging.The different between Calrose rice and jasmine rice is the stickness texture.I prefer to cook "chok"porridge using Calrose rice,it's open up so beautiful and faster.Try it and ley us know,how it's taste and it texture wise.

jadepearl said...
January 22, 2008 at 11:28 PM

Delicious!!! Yup, heard of Tuna Tartar before. Going for a vacation? CNY vacation ah? Pleasant trip and safe journey!!!

JimmyV said...
December 6, 2011 at 6:15 AM

I usually slice them up a bit larger, which not a lot of my friends really don't like.
kershaw knives

gerber knives said...
January 12, 2012 at 2:03 AM

I really do like Japanese dishes, but enjoy them getting prepared by chefs with flashy knifing skills.

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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.