E Z HOME SUSHI
Where home chefs learn the art of sushi
Spicy Salmon Tuna Roll
The salmon avocado roll is a great beginner uramaki roll. You can create many variations of this roll with different fillings. Draping thinly sliced raw fish over the top of the roll looks amazing and adds texture to your rolls. As you learn to make more of these rolls you should try different toppings and sauces.
First you must thinly slice your salmon. Make sure your salmon is safe to eat raw. The best way to know it is safe is to freeze your salmon at -4 degrees below zero (Farenheit) for at least 7 days. This will kill any parasites.
Always slice through the fish perpendicular to the grain. This method shows the grain on every slice. Chop up the thin portion of the salmon. The chopped salmon will be used as filling.
Use three-quarters up to a full sheet of nori (depending on size roll you want). Make sure the shiny side is down.
Apply rice to the full sheet. Since this is an uramaki (inside-out) roll you can cover the entire sheet.
Flip the nori over on the plastic-covered rolling mat. Always use covered mats when doing uramaki. The plastic keeps the rice grains from sticking to the mat.
Spread spicy mayo on a portion of the nori.
Add the chopped salmon.
Add either chopped tuna or a long slice.
Add crunchy fried onions, jalapenos, or panko crumbs depending on how salty and spicy you want your roll.
Adding unagi sauce gives this roll a robust flavor.
Adding sriracha sauce will definitely give this roll a lively kick.
Complete the first revolution of the roll.
Tighten the roll by pulling the mat the opposite direction of the roll.
Lightly dampen the end of the roll and seal it.
Start forming the roll while pressing it tighter.
Finish shaping the roll.
At this stage you have a standard uramaki roll.
Drape the salmon across the top.
Place plastic wrap over the salmon.
Use your rolling mat to press the salmon firmly into the roll. In this example we use the slatted rolling mat to get more pressure on the salmon.
Once your salmon is pressed firmly into your roll it is ready to cut. If you don’t press it in firmly enough you will get sloppy cuts.
Cover uramaki rolls with plastic covering to prevent deformation while cutting.
Make slow cuts and let the knife do the work. Make one slow cut forward.
Follow up with one slow cut backwards to finish the cut. Remember to clean the knife after each cut. Rolls with raw fish toppings will deform easily if you don’t follow the fundamentals.
We recommend cutting these rolls into eight pieces. Six pieces will be too big for many people to eat. This roll is visually appealing and very tasty. Your friends will definitely be impressed.
Beginner
Store
When you are just starting you have a few basic tools/items you will need to get started. This shop has the basics at prices that won’t break the bank.
Best Bang-for-the-Buck Store
After you get your basics, you will want to start upgrading and getting other items to make more advanced sushi.
Ideal Products Store
If you don’t have to check your bank account before going shopping, this store has the best of best options.
