Prev Recipe Next Recipe
Recipe courtesy of Satsko

Spicy Tuna Soy Roll

  • Level: Advanced
  • Yield: 1 serving
  • Total: 10 min
  • Prep: 10 min
Advertisement

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

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

Directions

  1. 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. In a bowl, whisk all ingredients together. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

Asian Appetizer Appetizer Asian Japanese Recipes Sushi Recipes Fish Carrot Recipes Avocado Tofu Recipes Tuna Recipes

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Looking for Something Else?

Spicy Tuna Rolls

Spicy Tuna Roll

(4)

Spicy Tuna Rolls

(6)

Spicy Tuna Roll

(2)
Advertisement

1 Review
Add Your Review

Irvin P. D.

While I like the idea of using carrot to add a crunchy texture to the roll, I have never been a fan of soy paper. Their are many varities available on the market. Each of good quality but the difficulty comes in the density of the paper. Some are to thick and feel like fruit roll-ups on the palaet. While others require fast hands, because they are so thin that any moisture or water droplets causes them to shrivel and or break down before the roll can be finshied. I recomend using traditional Nori or seaweed paper when making sushi. The flavor of a high quality seaweed paper adds to the overall profile of the roll and if treated with respect, it is never fishy or too chewy...

See All Reviews