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#SPICY TUNA CRUNCH ROLL CALORIES HOW TO#
#SPICY TUNA CRUNCH ROLL CALORIES FULL#
#SPICY TUNA CRUNCH ROLL CALORIES TRIAL#

Wet a sharp knife and slice the roll in half.

Continue rolling until the mat comes off.

Wet your fingers and lightly run them across the edge of the nori sheet.

Keep rolling until there is a little nori sheet left.

Roll it tight enough so the rice feels tight but no so tight that the tuna mixture spills out from the ends.

Grab the bamboo from both ends of the side with the nori sheet and start rolling.

Add a line of spicy tuna mix in the center of the rice and lightly spread it.

Spread the rice using your fingers so it’s flat and covers about half of the sheet.

Place a nori sheet, shiny side down, on the mat and spread about 1/4 cup to one side of the sheet.

Place your spicy tuna mix next to it and a sushi bamboo mat next to the bowls. You are going to need a bowl of tepid water to dip your hands into it to prevent them from getting too sticky. While the rice is cooling you can set up your work station. Once the Japanese rice is cooked, transfer it to a large bowl and let it cool to room temperature. This makes the texture of the rice stickier. You should also rinse the rice well under water, in a Japanese rice strainer preferably (like the one in the picture above), swishing it around with your fingers until the water runs clear. Just make sure you use short grain Japanese rice as it’s stickier than medium grain. Whether you’re using a rice cooker or prefer the stovetop method, it’s a breeze!

#SPICY TUNA CRUNCH ROLL CALORIES HOW TO#

If you’re cooking rice from scratch for your own spicy tuna maki, check out this post on how to make Japanese rice. Most sushi rice has a bit of vinegar added to it while cooling – however, I left it out to keep this spicy tuna roll an easy recipe to whip up using leftover rice and a few pantry staples.

#SPICY TUNA CRUNCH ROLL CALORIES TRIAL#

Nevertheless, it won’t take more than a little bit of trial and error before you’re rolling your very own homemade spicy tuna roll with the confidence of a sushi master. Too tight, and the fillings get squeezed out of the ends, or your delicate sheets of nori rip apart. Too loose, and the rolls are sloppy and won’t stick together.

Rolling maki (sushi rolls) for the first time can be a bit of a challenge. The flavor of the this improvised spicy tuna roll was on point – just not raw. It was a Chopped moment for sure! And my mystery basket didn’t let me down. We had just started streaming Zoolander (for, like, the millionth time) and were craving sushi – but, alas, I had no sashimi grade tuna just lying around in the fridge.īut I did have rice, seaweed sheets and canned tuna. This poor man’s spicy tuna roll was born of late-night watching-a-movie-hunger. I really can’t get enough of the spicy-mayo laden tuna, wrapped in Japanese rice and delicate toasted nori (seaweed) sheets.

#SPICY TUNA CRUNCH ROLL CALORIES FULL#

Seriously, I’m automatically drawn to those words – almost like your name being printed in the middle of a full roster of names and somehow, magically seeing your own first.Ī very close second would be the spicy tuna roll. Negitoro is fatty tuna mixed with scallions, and is the first thing my eyes find when scanning any sushi menu. When it comes to ordering sushi rolls (or maki), I have two favorites. A kid friendly Poor Man’s Spicy Tuna Roll Recipe you can easily make with everyday pantry ingredients! Ready in 15 minutes from start to finish.