Spicy Tuna Soy Roll

Total Time:
10 min
Prep:
10 min

Yield:
1 serving
Level:
Advanced

Ingredients
  • 6 ounces sushi grade tuna
  • 1/4 cup Spicy Mayo, recipe follows
  • 1 sheet of soy paper (Japanese market)
  • 3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint)
  • 1/2 avocado, thinly sliced
  • 4 slices seedless cucumber
  • Handful shredded carrot
  • Soy and Wasabi, as condiments
Directions

Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.

Spicy Mayo:

1 cup mayonnaise

1 teaspoon sambal (Asian market)

1 1/2 teaspoons chili oelek (Asian Market)

1/2 teaspoon sesame oil

Pinch ground cayenne pepper

In a bowl, whisk all ingredients together.

Yield: approximately 1 cup

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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