Spicy Tuna Maki Sushi Roll Recipe
We're having a houseguest this week. Mimi is Daddy's childhood best friend's daughter. She mentioned that she adores sushi, so I thought we would have a sushi party. Making your own costs less than the ones at your local sushi bar and you'll definitely know exactly how fresh the ingredients are. You can apply some of those savings and go overboard in choosing exquisite fish.
I made tuna maki rolls and served salmon sashimi to gain a little time. I filled the maki rolls with blue fin tuna (hon maguro toro tuna). Even though it was a little pricey, I couldn't resist when I saw the quality and the abnormally high level of marbling of the fish. I also added seaweed salad, fish roe, a few pieces of avocado and Granny Smith apple matchstick pieces, which add a pleasant, slightly sweet and tart flavor.
The result was fabulous and as less than you would pay at a restaurant to get this kind of sushi!
Yields: 40 sushi rolls2⅔ cups Japanese short-grained sushi rice
2¾ cups water, cold
3½ tablespoons rice vinegar (or any white vinegar)
1½ teaspoons light sesame oil (optional)
2½ tablespoons superfine sugar (or granulated sugar)
1½ teaspoons salt
11 small toasted nori sheets, plus 1 for rice seasoning
1 Hass avocado
juice of 1 lemon
1 Granny Smith apple, peeled, cored and cut into matchsticks
3 tablespoons fresh fish roe
2 tablespoons seaweed salad (see tips)
1½ teaspoons sesame seeds
3 tablespoons wasabi paste, ready-made
2 cups ponzu soy sauce
¼ cup pickled ginger
6 ounces fresh tuna fillet (sushi grade only), cut into ¼-inch thick log
Making furikake rice seasoning:
In a wok, dry toast the sesame seeds for about 1-2 minutes. Transfer to a plate and set aside.
Finely chop one small nori sheet.
In a bowl, combine the chopped nori, salt, sugar, and sesame seeds. Toss well.
Cooking sushi rice:
Wash and rinse the jasmine rice thoroughly in several water baths. Unlike basmati rice, no soaking time is needed. Drain as much water as possible.
I placed the rice in a rice cooker with water and waited for about 20 minutes. You could also cook the rice on the stove.
Once the rice is cooked, sprinkle with rice vinegar and light sesame oil (if used). Using chopsticks, gently stir the rice without breaking the grains of rice. Allow to cool to room temperature.
Prepping the sushi filling:
Peel and pit the avocado and cut it into long strips. Drizzle the and apple with lemon juice to avoid oxidation.
On a large platter, arrange the Granny Smith apple, avocado, seaweed salad, fish roe, tuna logs and 5 handfuls of rice.
Assembly time for the maki roll:
Line 2 sushi mats with plastic-wrap.
Place one small nori sheet on one mat. Sprinkle with furikake seasoning. Wet your hands with warm water and take one handful of rice. Divide it in half. Put one half in the nori sheet and spread it evenly, stopping ½-inch before the end of the rectangle. Cover with the other sushi mat. Gently press so the rice adheres to the nori sheet. Flip the whole thing over so the rice is facing down over the mat.
Remove the mat on top. Place long strips of tuna, avocado, the Granny Smith apple matchsticks, fish roe and seaweed salad in the center of the nori sheet. Using the sushi mat as a guide, tightly and slowly roll the sushi mat away from you until the rice meets the other end of the rice to seal the sushi. Press gently with both hands for about 10 seconds. Remove the rolled sushi and transfer to a cutting board, seam side down. Dip a very sharp kitchen knife in hot water and wipe it clean. Cut the maki roll in half, then divide each half one more time, making 4 pieces per roll.
Garnish with fish roe.
Serve immediately with soy sauce, wasabi paste and pickled ginger on the side.
For flavor reasons, our family prefers the (seaweed) sheets sold in small packages. They're small nori sheets, sold in 6 (0.17-ounce) packages. Look for the Wang brand. We always have toasted nori sheets in the pantry. It's a great source of protein and iron. The girls love munching on it as a snack.
Making pickled ginger is very easy and inexpensive. Check out the link for the recipe. You could also buy it ready made in any Korean/Japanese specialty store.
I used capelin fish roe (masago).
I used Daei chuka seaweed salad.
I used toro fatty tuna. It's a delicacy and means "melt", which is located at the back cheek of the tuna fish.
You can find all the ingredients listed above in Korean / Japanese markets.Published By: on July 18, 2013.