I've had a hankering for some hot fish rolls of late. There is a sushi joint around a short ways from where I live, however it's either an all in or all out, and of late its been to a greater extent a miss.
So the inquiry progressed toward becoming, where do I get sashimi grade fish? I looked through on the web and found a webpage called CatalinaOP. They appear to have great quality fish and have gotten great audits, however their base request is $50 and I would not like to purchase that much fish. I did some all the more looking and found a spot called Fish King Seafood in Glendale, CA which is around a short ways from where I live. I chose to make the trek and was extrememly suprized at how clean the spot was. Most fish markets I have been to are a piece on the 'fishy' side. I showed up 5 minutes before they opened and there was at that point a line of 6 or so individuals. Great sign! The fish moves rapidly here.
It's amusing to go out for sushi, however those little bits of fish include rapidly! Making this at home was simple and they ended up being the best zesty fish move I have had. Topped with some fiery mayo… . soooo goood.. These were a success!
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INGREDIENTS
- 3 cups prepared sushi rice
- ½ pound sashimi grade tuna
- 2 tablespoons sriracha sauce
- 2 tablespoons chopped green onions
- ½ teaspoon sesame oil
- ½ teaspoon hot chile oil
- 2 sheet nori, cut in half crosswise
- 1 tablespoons white roasted sesame seeds
- 2 tablespoons black roasted sesame seeds
- Spicy mayo (click here for recipe)
- Bamboo mat, covered with plastic wrap
- Wasabi paste
INSTRUCTIONS
- Slice the tuna into ¼" cubes
- In a medium bowl, combine the tuna, sriracha, chili oil, sesame oil and 1 tablespoon green onions
- Lay the sheet of nori (shiny side down) on a bamboo mat. Spread ¼ cup of sushi rice with your fingers. Wet your fingers first to avoid rice from sticking. Sprinkle the rice with sesame seeds.
- Flip the sheet of nori over and add ¼ of the tuna mixture
- Hold the mat with your thumbs and start rolling. Gently squeeze the roll to tighten everything up. This will prevent the sushi roll from coming apart.
- With a sharp knife, cut the roll into individual pieces. Keep a bowl of water next to you and wet the knife after each cut. This will prevent the roll from sticking to your knife.
- Enjoy!
For more detail : bit.ly/2Mmh3KL
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