Valentine’s Day 2015 was a big hit. It was seriously one of the best days EVER! It started out with my awesome husband making me one of my favorite breakfasts (egg in a hole), included a lunch date, homemade card, super adorable gift, and ended with…wait for it…homemade sushi!! Sushi is my absolute-complete-over-the-top-by-far-most-favorite-food-of-all-time-no-comparison.
I could eat it for every meal. So Seth surprised me and bought the equipment to make homemade sushi, and we went out and got all kinds of delicious ingredients! We ended up making three different rolls and were both so full we could barely move around to clean the kitchen…it was awesome.
So today we were already planning on having more sushi for lunch with all of our left over prepped ingredients from the night before, and I decided to blog one of our creations — one of my all time faves: the Spicy Tuna Roll.
Spicy Tuna Rolls are so simple, but they are so delicious.
My standard order at a sushi restaurant used to be one Spicy Tuna Roll and one specialty roll so I didn’t end up spending a million dollars. These days Seth and I usually get three specialty rolls and split them, but we decided to make a Spicy Tuna Roll for lunch to put on the blog just because it is so simple. Anyone could do it!
And surprisingly, it’s really not that expensive.
I was expecting sushi grade tuna to cost a fortune, but it actually sells for $7.99 a pound..which isn’t bad at all.
I am SO excited to be able to make sushi now whenever I want!
Here are the things you need to make sushi:
Sushi rice (I used Alton Brown’s recipe — he is always a good choice for anything technical: http://www.foodnetwork.com/recipes/alton-brown/sushi-rice-recipe.html)
Any fillings your heart desires
Soy sauce (optional, but it makes for an amazing dipper)
And there ya go…sushi. So much fun to make!
Here is the recipe:
- For the filling:
- 1 tsp Greek yogurt
- Little drizzle of Sriracha (about the size of a pea)
- ¾ teaspoon soy sauce
- ¼ cup raw, finely chopped sushi grade Tuna (plus a tablespoon or two depending on the size roll you want)
- 1 sheet of Nori
- For the rice:
- ½ cup rice
- ½ cup water
- ½ tablespoon rice vinegar
- ½ tablespoon sugar
- ¾ teaspoon kosher salt
- For the topping:
- Black sesame seeds to sprinkle on the rice
- 3 teaspoons Greek yogurt
- ¼ teaspoon Sriracha
- Place the rice in a medium bowl and fill the bowl will cool water - enough to cover the rice
- Drain the water out
- Repeat this step until the water runs clear
- Place the rice and ½ cup water into a small pot
- Bring to a boil
- Reduce to a simmer, cover, and cook for 15 minutes
- When the 15 minutes are up, remove from the heat and let it sit, covered, for another 10 minutes
- Meanwhile, chop your raw tuna and add it to a small bowl
- Stir in the Greek yogurt, soy sauce, and Sriracha until everything is evenly combined
- For the topping, stir together 3 teaspoons Greek yogurt and ¼ teaspoon Sriracha
- When the rice is done, transfer it to a bowl and set aside
- Add the rice vinegar, sugar, and kosher salt into a small bowl and microwave for 45 seconds
- Add this mixture to your rice and stir until everything is evenly combined
- Place your rice in the freezer until it is cooled to room temperature
- Wrap your bamboo mat three times around with saran wrap so the rice doesn't stick
- Place a sheet of Nori down on the bamboo mat and scoop ¾ cup of rice on top of it
- Wet your hands with water and press out the rice so it forms an even layer over the Nori
- Carefully flip it over so the rice is against the bamboo mat and the Nori is facing up
- Spoon the spicy tuna along the bottom edge of the Nori evenly
- Roll the sushi using the bamboo mat (if you search YouTube for a video of this, it is super easy to understand. It is easier than it looks!)
- Sprinkle the black sesame seeds on top of the sushi, and cut the roll into roughly one inch pieces
- Drizzle the spicy yogurt sauce on top
If you make this or any of my other recipes, make sure to Instagram them and hashtag #thegarlicdiaries!
The sushi rice recipe is Alton Brown’s: Click here for his original recipe!