Spicy Tuna Hosomaki (Seaweed Out Thin Roll 6pc)



COOKING TIME

Total: 35 - 40 minutes

Sushi Rice: 30 - 40 minutes

Rolling: 5 minutes


I love Spicy Tuna! Don't you?


Spicy Tuna Roll is one of my favorites. Tekka, Seaweed out Thin Tuna Roll is the roll I love the most. It’s simple, but the balance is perfect.


If you ever been to Japan, or sat at the high end sushi bar, you know when they say, “rolls,” they mean hosomaki: thin seaweed out rolls come in either six or four pieces.


Tekka (Tuna) and Kappa (Cucumber) are probably one of the most iconic and popular Hosomaki rolls. Kanpyō, a cooked dried gourd is another one, Kanpyo maki is one of the few Horomakis that are cut into four pieces.


Because six piece is the standard for Hosomaki, I asked other sushi chefs why Kanpyo maki was the only roll that came in four instead of six. No one seemed to know why. I researched on my own. Only to found out there is no definite answer.


One theory is that since Kanpyo is cooked in soy sauce, it is juicy. By cutting into four pieces, it prevents the juice running from the roll.


Regardless of what’s inside - Tuna, Cucumber, Kanpyo, or Pickles (Oshinko) - Hosomaki’s balance of Sushi Rice and the ingredients is just perfect.


It is also a lot more difficult to make than inside out roll. It is easy to overfill. You have to be more careful and crafted when spreading the Sushi Rice on Nori. Unevenly spread Sushi Rice for Hosomaki means the filling will not be in the center of the roll when cut. You need to cut it precisely, so all the six pieces come out exactly the same length.


These are the reasons why I love Hosomaki. I hope you will give Hosomaki a try. After several attempts, maybe you will find out what I am talking about here.




TIPS

Avoid overfilling

It’s easy to grab more Sushi Rice than you need. Use less than what you think a Hosomaki would need. The same goes for the filling. Less is better.


Seal Well

Compared to an Inside (Rice) Out Roll, you can squeeze harder when making a Hosomaki. Also, the shape can be either a tunnel shape or a square.


Spreading Rice for Hosomaki

For Hosomaki, leave the top 1cm (0.5”) blank. Left, right and bottom should be 5mm (1/8”) blank.



INGREDIENTS (for one hand roll):

  • 100g (½ cup) Sushi rice (follow this recipe)

  • 1 Nori Seaweed, half sheet

  • 20g Spicy Tuna

Spicy Tuna (for 4 Hosomaki rolls):

  • 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.) Sriracha

  • 30g (1oz.) Mayo

  • 5g (1tsp) Sesame Oil (substitute with Olive Oil)


Optional

  • 5g (1tsp) Masago or Tobiko Fish Egg

  • 5g (1tsp) Cilantro, Chopped


TOOLS:

  • Cutting Board

  • Knife

  • Makisu, Sushi Rolling Mat

  • Large Spoon

  • Mixing Bowl


INSTRUCTIONS:

Making Spicy Tuna with Steak Shaped Sushi Grade Tuna

The ingredient 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.


  1. If there is dark spot, it is a blood line. Remove with a knife. Discard.

  2. With the round “eye” like part facing up, cut the Tuna into slice pieces. The middle piece should be a long rectangular piece.

  3. The middle piece is for Nigiri or Sashimi but can be scraped if you would like to make into Spicy Tuna.

  4. Scrape the two smaller pieces with a spoon. Place the thumb behind the spoon. Use the edge to scrape.

  5. Scrape along the grain, removing as much white tendon as possible.

  6. In a bowl, mix scraped Tuna, Sriracha (any type of hot sauce), Mayonnaise and Sesame Oil.

  7. 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.

  8. Add Masago, Cilantro/Green Onions as desired.


Making Hosomaki


(The picture is for Tuna Roll with Wasabi)

  1. Place the Nori, rough side up

  2. Wet your hands with water

  3. Grab sushi rice, half the amount of inside out roll, approximately 100g

  4. Leave top ½ inch/1cm blank

  5. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally

  6. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the nori

  7. Rhythmically, turn your left hand three times to cover the top portion of the nori with rice

  8. Clean your hands with the wet towel, dip your fingers in the water

  9. Using fingertips, apply the pressure, spread the rice leaving 1/8 inch /3mm left, right and bottom edge

  10. Life up the nori and place Makisu underneath.

  11. Place Spicy Tuna in the center.

  12. Roll - Pick up the bottom part of Makisu, seal the roll by placing the bottom edge against the top end of the sushi rice

  13. Press to seal

  14. Life up makisu halfway, roll forward the entire roll 90 degrees, so the seam will be at the bottom

  15. Seal with Makisu one more time, from the front, top and backside

  16. Cut into six pieces

  17. Plate and serve


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