Spicy Tuna and Friends
Article Written By: Marisa Baggett
Spicy tuna is an American sushi staple. Learn how to make it and try some delicious variations using other seafood, like this spicy mudbug futo maki with pickled okra, bacon, shrimp and spicy crawfish.
Spicy Tuna Mix
1⁄2 lb sashimi grade tuna, minced
1 teaspoon toasted sesame seeds
1 teaspoon sesame oil
1 tablespoon scallions, finely cut
1 1⁄2 tablespoon mayo
1⁄4 teaspoon Japanese 7 spice powder, or cayenne pepper
orange zest, about 1⁄2 teaspoon
prepared sushi rice, about 4 cups
4-5 sheets of nori (4in x 7in)
Makes 4-5 rolls.
Crunchy Spicy Salmon Rolls- Substitute minced fresh salmon for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll.
Crunchy Spicy Crab- Substitute lump crab meat for tuna. When assembling inside out rolls, add about 1⁄4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired.
Spicy Shrimp- Substitute chopped cooked shrimp for tuna. Add a thin stick of pineapple or mango, and cream cheese if desired. Make rolls using either the inside out or thick roll technique.
Crunchy Spicy Mudbug (Crawfish)- Substitute well drained, roughly chopped crawfish tail meat for tuna. For inside out rolls, assemble with pickled okra, cooked bacon and cream cheese if desired. Add about 1/4 cup tempura crispies to the outside of the roll. Top with spicy mayo if desired. For thick rolls, use same ingredients, adding a couple of teaspoons of tempura crispies to the inside of the roll. The sushi roll would look great on a red sushi plate.