Total: 40 - 50 minutes
Sushi Rice: 30 - 40 minutes
Prep (Spicy Tuna): 5 - 10 minutes
Rolling: 1-2 minutes
Outside of Japan, when people hear sushi, most of them think of “Rolls” - specifically inside (rice) out rolls. Though making inside out roll is not so complicated, it can be difficult for some.
For those who find making inside out roll is a big challenge, then, here is a great, simple and easy recipe: Temaki!
I’ve been teaching sushi classes since 2021 (online since 2020), and this is what I’ve been telling folks like you: Instead of “Trying” to make inside out rolls, which you’ve been eating at sushi restaurants, make temaki because it’s very easy to make. Almost anyone can make it (given, they can make sushi rice and prep ingredients.)
To demonstrate the technique, it takes me literally one minute. For over ten years, I’ve never met anyone who couldn’t make Temaki (that is over 15,000 folks!)
So, I am confident you can make it too!
But in case you encounter an issue, please email me and let me know.
Scrape Tuna, never chop with a knife
Tuna tastes good when cut thick or chunky. When you chop it with a knife, it loses a nice tuna flavor and making it mushier. The best way is to use a spoon to scrape.
Use Tuna pieces if available
If available, purchase less expensive Tuna pieces or Tuna Tails rather than Tuna Saku blocks which are more expensive.
Hot Sauce, Mayo and Sesame Oil is the basic formula
Sriracha seems to be the most popular hot sauce for Spicy Tuna, but you can use almost any type of hot sauce you like -Tapatio if you like Mexican Food, even Tabasco. You can substitute Sesame Oil with Olive Oil, which goes well with Tuna (like Carpaccio).
INGREDIENTS (for one roll):
30 - 50g (1 - 1.5 oz.) Sushi Rice
1 Nori Seaweed, half sheet
80g (2 - 3 oz.) Sushi Grade Yellowfin Tuna Pieces, Tails or Saku Block
2 -3 pcs Avocado, sliced ½ inch thick
5g (1 tsp) Sesame Seeds
30g (1oz.) Mayo
5g (1tsp) Sesame Oil (substitute with Olive Oil)
5g (1tsp) Masago or Tobiko Fish Egg
5g (1tsp) Cilantro, Chopped
Makisu, Sushi Rolling Mat
Making Spicy Tuna with Steak Shaped Sushi Grade Tuna
The ingredients in this recipe calls for Tuna pieces or Tuna Saku block. However, these are available at Japanese or Asian Supermarkets carrying Sushi Grade Fish. Most retail supermarkets are likely to have sushi grade Tuna in steak shape. If you get steak shaped Sushi Grade Tuna, here are the instructions to make Spicy Tuna.
If there is dark spot, it is a blood line. Remove with a knife. Discard.
With the round “eye” like part facing up, cut the Tuna into slice pieces. The middle piece should be a long rectangular piece.
The middle piece is for Nigiri or Sashimi, but can be scraped if you would like to make into Spicy Tuna.
Scrape the two smaller pieces with a spoon. Place the thumb behind the spoon. Use the edge to scrape.
Scrape along the grain, removing as much white tendon as possible.
In a bowl, mix scraped Tuna, Sriracha (any type of hot sauce), Mayonnaise and Sesame Oil.
Aim for the consistency of Tuna Salad. Avoid making the filling too watery, as it will cause the roll to break apart from the moisture.
Add Masago, Cilantro/Green Onions as desired.
Making Temaki/Hand Roll
Make Sushi Rice (follow this recipe).
Hold Half Sheet Nori on the left hand, rough side facing up, placing the thumb on top.
Wet your right hand.
Grab sushi rice, golf ball size, approximately 30 - 50g.
Place the sushi rice on the top left corner of Nori.
Using your right palm, apply pressure, spread the sushi rice diagonally about 30 degrees.
Using a spoon (helps keep your hand clean), place Spicy Tuna on sushi rice, followed by Avocado.
Pick up the bottom left corner with the right thumb and index finger, roll it up, diagonally about 70 degrees all the way to the top of Nori.
Grab the “thick” rolled part (not the right edge of the Nori), keep rolling clockwise until it is all rolled up.
Dip into soy sauce and eat right away before Nori becomes soggy.
Public Online Sushi Making Class with Sushi kit includes Fresh Fish
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