Have you ever wanted to
make sushi at home? Customizing your own
rolls in the comfort of your home is fun for everyone and a great theme for a
While your skills may not rival those of master sushi
chefs, making simpler sushi rolls doesn't need to be difficult. The most
important ingredient is having sushi grade seafood and Catalina Offshore
Products specializes in providing that throughout the U. S. A spicy tuna roll is
delicious and very simple to make. We recommend using fresh yellowfin (Ahi) and
yellowtail (Hamachi). Below you will find instructions and coinciding video.
Spicy Tuna Roll: Getting
If you've never rolled sushi before, you may want to pick
, which among other essentials includes rice seasoning, seaweed sheets (nori), a sushi press mold and a sushi
rolling mat. Make sure your knife is well sharpened and suited for slicing fish.
Have a tall glass of water for dipping the knife when it comes time to cut.
Once you've prepped your sushi rice, have your other ingredients set up within
a hand, reach of creating your rolls. In the video, the chef uses chopped
yellowfin tuna, sliced cucumber, slices of yellowtail and sliced avocado. He
also uses some mango salsa and
Filling the sushi
Make sure that your hands are damp but not dripping. Then
grab some sushi rice and pack it into a tight ball. Place the ball of sushi rice
on top of a sheet of seaweed and push the rice across the nori evenly. Next,
with two fingers pinch the rice toward the edge of the nori. Do the same to the
other side until the nori is completely covered with the sushi rice. Flip over
the nori so that the uncovered side is facing up.
For the inside of this roll, the chef selects diced
and slices of cucumber. Used in most sushi rolls across the
country, the cucumber adds a desirable crunch. To start rolling you need to
take the edge of the nori and fold it over the meat in the center as tightly as
possible. The technique is referred to
and ensures a tight foundation to the roll. After the tuck is as tight
as it can be you want to firmly roll it over the rest of the nori.
Rolling the sushi
To finish this particular sushi roll, the chef slices
of yellowtail sushi
and places them on top of the roll. The chef also uses
a few thin avocado slices to add some nice contrasting colors. He then puts
plastic wrap over the roll to keep the foundation tight. With the plastic wrap
covering the roll, he uses a sushi mat to compress the roll. When doing this
you don't want to apply too much pressure, but just enough to tighten the roll.
Start pressing from the middle to the outsides to evenly shape the contents of
the roll. Make sure to pack the edges slightly. At this point you can take the
sushi mat off and cut the roll into pieces, dipping your knife in water between
slices to keep the rice from sticking. The best way to end up with the
same-sized pieces is to cut the roll in halves and halves again to the desired
width. An average roll can be cut into eight pieces
Once the sushi roll is prepared, it's time to plate the dish.
The video shows a basic way to arrange your sushi by arranging the slices
symmetrically along the plate. For a touch of California style, the chef
spreads a light mango salsa on top of the roll to add a bit of sweetness to the
dish. He finishes by spreading orange tobikko on top of the roll and splashes
it with a dash of sesame seeds. The dish is now ready to be served. You could offer
your guests the traditional accompaniments of wasabi and soy, or try a little
bit of citrusy ponzu sauce to complement the bright flavor of the mango salsa.