We’re on a roll here in the kitchen with this easy Spicy Tuna Roll. Now this isn’t your mama’s Spicy Tuna Roll, this here is a new riff on a classic. For starters, we don’t exactly roll it but rather just lay it out and top it. Less work but same great taste. Then we get to the Dan-O’s Crunchy. This may seem like an odd decision but trust us on it, it adds the perfect amount of crunch and flavor to this roll to elevate it to the next level.
Sushi has a long and colorful history, and while it’s something worth reading into, we're going to hyper focus on the Spicy Tuna Roll Specifically. This classic roll is a makizushiI roll, which is a very fancy way of saying your traditional sushi roll. While some might assume that this classic roll was a Japanese classic, it wasn’t invented until the 1980s in Los Angeles when Jean Nakayama of Maneki restaurant whipped it up for the first time. The roll is similar to negitoro, a raw tuna filling with scraps from bones and other parts of tuna with little meat. The main difference is that negitoro isn’t spicy nor does it include scallions. Now Spicy Tuna Sushi has become one of the most popular rolls in the United States.
Tuna is one popular fish in the United States, mostly because it offers unique flavor and versatility in its application. But like so many good things, not all tuna is created equal. You have Albacore tuna which is usually light pink to dark pink and is easily distinguishable from other tuna. It’s not fatty and usually sells for a little less. It’s often called the “white tuna”, and isn’t graded like other cuts of tuna.
Then you have Yellowfin, bigeye, and bluefin tuna which tend to run a little fattier. Much like steaks, the grading and marbling of a Tuna affect the grading of the cut. When it comes to what tuna to use for this Spicy Tuna Roll we recommend Sushi grade bigeye. Perfectly fatty, and it just melts in your mouth to make for the perfect Spicy Tuna Roll!
Preparing the rice:
Making the roll: