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Thursday, May 20, 2010

Spicy Tuna and Tuna Roll with Buckwheat

We hadn't had sushi in a while and I've tried to make some before, but really wanted to do it again. So on my way home from work I stopped by Mitsuwa in Culver City to pick up some of the essentials for really easy rolls.

To get some additional texture into the rolls, I decided to mix some buck wheat into the sushi rice and it gave it a little bit of a nutty flavor, which went very well with the tuna.

When you buy your tuna, make sure it is sushi/sashimi grade tuna, it has to be super fresh and here in LA the Japanese markets are the best to get this. On top of that you'll find everything else you need there.

Start with cooking your rice/buck wheat as per instructions and season with sushi rice seasoning , set aside and let cool. While the rice cools down prepare the spicy tuna. I chopped about 4 oz of tuna finely, then seasoned it with a tablespoon of mayo and two dashes of  red pepper sauce (tabasco will work) added a splash of ponzu and some freshly ground black pepper. There is your spicy tuna.

Take your nori paper (seaweed) moisten it with your fingers and lay the cooled rice on top, leaving some bare. Top it with julienned cucumber (I used my Zyliss Mandoline for this) and daikon sprouts, then add the spicy tuna and roll up tightly.

For the regular tuna roll, just slice your tuna thinly and layer it with cucumber, daikon, radishes, carrot or whatever you like and roll it up the same way as you did before.

Slice up the rolls, arrange on a nice platter and serve!

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