I’ve had a craving for some spicy tuna rolls lately. There is a sushi joint about 10 minutes from where I live, but it’s either a hit or miss, and lately its been more of a miss.
So the question became, where do I get sashimi grade tuna? I searched online and found a site called CatalinaOP. They seem to have good quality fish and have received good reviews, but their minimum order is $50 and I didn’t want to buy that much fish. I did some more searching and found a place called Fish King Seafood in Glendale, CA which is about 30 minutes from where I live. I decided to make the trek and was extrememly suprized at how clean the place was. Most fish markets I have been to are a bit on the ‘fishy’ side. I arrived 5 minutes before they opened and there was already a line of 6 or so people. Good sign! The fish moves quickly here.
It’s fun to go out for sushi, but those little pieces of fish add up quickly! Making this at home was easy and they turned out to be the best spicy tuna roll I have had. Topped with some spicy mayo…. soooo goood.. These were a big hit!
Did you notice my new chopsticks? HAHA! These are awesome: Kotobukiya Alien Chopsticks [from the movie Aliens]. They are larger than normal chopstick and have a pointed end. Perfect for slicing sushi.
- 3 cups prepared sushi rice
- ½ pound sashimi grade tuna
- 2 tablespoons sriracha sauce
- 2 tablespoons chopped green onions
- ½ teaspoon sesame oil
- ½ teaspoon hot chile oil
- 2 sheet nori, cut in half crosswise
- 1 tablespoons white roasted sesame seeds
- 2 tablespoons black roasted sesame seeds
- Spicy mayo (click here for recipe)
- Bamboo mat, covered with plastic wrap
- Wasabi paste
- Slice the tuna into ¼" cubes
- In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions
- Lay the sheet of nori (shiny side down) on a bamboo mat. Spread ¼ cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
- Flip the sheet of nori over and add ¼ of the tuna mixture.
- Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
- With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.