Spicy tuna rolls and salmon sushi Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Spicy tuna rolls and salmon sushi Also known as Supaishītsuna to sāmon no makizushi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Supaishītsuna to sāmon no makizushi

Sushi is a typical dish of Japanese cuisine that has conquered more and more people around the world. Among the various variations of sushi existing, one of the most popular is the spicy tuna and salmon sushi rolls.

These sushi rolls are made with a combination of tuna and salmon, two fish widely consumed in Japan and also in other countries.The main feature that differentiates this sushi from the others is the spicy taste, which is obtained through the use of pepper.

To prepare the spicy tuna and salmon sushi rolls, it is necessary to have the skill and technique to cut the fish into thin and uniform slices, as well as to have quality ingredients. The rice used is Japanese rice, which is tempered with rice vinegar, sugar and salt, giving a sweet and slightly acidic taste.

The tuna and salmon are cut into cubes and mixed with mayonnaise and pepper, forming the filling of sushi. This filling is placed on the rice and wrapped in a sheet of nori alga. Then the sushi is cut into pieces and served with shoyu and wasabi sauce.

The spicy tuna and salmon sushi rolls is a sushi option very appreciated by those who like more intense and spicy flavors.In addition, the combination of tuna and salmon brings a soft texture and a unique taste to the dish.

In addition to being a delicious option for lovers of Japanese cuisine, spicy tuna and salmon sushi rolls is also a healthy option. Fish is an excellent source of protein and omega-3s, as well as having low calories and being rich in nutrients important for the proper functioning of the body.

In short, the spicy tuna and salmon sushi rolls is a sushi option that combines taste, technique and quality of ingredients. If you haven’t tried this Japanese delight yet, don’t waste any more time and experience this explosion of flavors in one dish.

Origin and history of Rolos de atum picante e sushi de salmão

Spicy tuna and salmon sushi rolls are of Japanese origin and are a variation of the traditional sushi rolls, consisting of tempered rice with vinegar, fish and other ingredients, wrapped in nori algae. It is believed that the technique of making sushi originated in Japan in the eighth century, as a way to preserve fish in fermented rice. Over time, sushi has become popular and various variations have been created, including sushi rolls. Spicy tuna and salmon are common ingredients in these rolls and the addition of pepper gives a touch of flavor and spicyness to the delicacies. Today, sushi rolls are known and appreciated around the world, being a delicious and healthy option for lovers of Japanese cuisine.

About the recipe

Name of the plate: Spicy tuna rolls and salmon sushi
Name of the dish in English: Spicy tuna and salmon sushi rolls
Name of the plate in Japanese: スパイシーツナとサーモンの巻き寿司
Name of the Romanian dish: Supaishītsuna to sāmon no makizushi

Information about preparation

Time to prepare: 35 minutes
Time of Cooking: 1 HOUR minutes
Difficulty: SIMPLE
It suits: 2 people
Occasions: Main meal side dishes, fall, spring, summer, winter

Ingredients – Ingredients

Check out the necessary and optional ingredients Spicy tuna rolls and salmon sushiIt makes sense to improvise

Japan Centre Diy Kit - Roll Sushi
The Japan Center DIY Kit includes:
Sushi Mat
Rice
Vinegar of sushi
Nori marine algae
Avocado
Tires of salmon
Tyres of Tuna
Mayonnaise
Chalet Frita
Mixed sesame
Massage by Orange
Thunfish picante
Salmon
The Wasabi
Sacks of Ginger
Sage of soy sauce

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Spicy tuna rolls and salmon sushi. Follow the instructions below in the preparation mode or step by step.

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Preparation of Tuna and Salmon Sushi:

Cooking the sushi rice:

Wash the rice in a barrel with cold water to remove the starch. Repeat the process 3-4 times until the water comes out clean.
In a pot, put the rice and 350 ml of cold water and leave for 30 minutes.
Bring the pot to high fire with the lid and let the water boil. As soon as it is bubbling, reduce the fire to a minimum and cook for 12 minutes while keeping the lid closed.
After 12 minutes, turn off the fire and let the rice rest for 20 minutes.
Transfer the rice into a large bowl and mix 70 ml of sushi vinegar, ensuring all the grains are well coated.
Let the rice cool for 30 minutes before using it to make sushi.

Prepare the ingredients of the roll:

Cut the avocado in half, remove the seed, remove the shell and cut into 6 strips.
Place the bright seaweed leaves on a sushi carpet with the wooden lines on the horizon. If desired, cover the carpet with plastic film to facilitate the process.
Divide the rice into four equal portions.

Sushi roll of tuna and avocado (8 pieces):

With wet hands or wearing gloves, place a portion of rice on the seaweed on the carpet and gently spread it to the edges and about 2/3 of the way up.
Spray a teaspoon of salmon over the rice.
To turn the roll, take the upper tips of seaweed and carpet and turn back, leaving it head down.
Fold the bottom of the seaweed without rice over the filling.
Put half the tuna in the seaweed, spreading it to the edge.
Add the Sriracha sauce and the chalota.
Place half of the avocado strips next to the tuna.
Using the carpet, wrap the sushi to form a square roll, gently pulling up and back to ensure the fill remains in place.
With a sharp knife, cut the roll in half and then each half into 4 pieces, totalling 8 pieces.

Sushi roll of salmon and avocado (8 pieces):