Last Friday we unanimously agreed we wanted some Spicy Sushi like we used to get at Fujiyamas back in Texas. I know there's a special Japanese name for this dish, but to us it's just Spicy Sushi.
My brother has made basic sushi before with just cream cheese and cucumbers, but I've never tried it so it was a bit of a learning experience for me. Surprisingly enough, it was very easy and quick to put together! I don't know if I've ever mentioned this before, but I love sushi and could honestly eat it every day, but its so hard to find a good place to buy it without any MSG, and is so expensive...I'm so happy I can make my own now!
Homemade Sushi
Ingredients:
One Sushi grade Tuna Steak, raw, cut into long strips or one inch chunks
Three Sheets of Sushi Nori
Three cups Sushi Rice
One Avocado, diced
Eight ounces of Cream Cheese, cut into long strips
Sesame seeds for garnish
Tiger Sauce:
One cup of Mayonnaise
One tablespoon of Sriracha sauce (or more to taste)
Instructions:
- Lay the nori out on a cutting board or other hard, non-sticky surface.
- Cover with rice, pressing down and smoothing it all over the nori. When completely covered, carefully turn over.
- Put one strip of cream cheese at the edge.
- Lay the tuna and avocado next to the cream cheese and carefully start rolling the nori (it helps to have your hands wet for this part so the rice doesn't stick to you).
- When it's rolled into a log, wet a knife and start cutting it into one inch circles. Place the circles standing up on a platter. Repeat until you've used up all the ingredients.
- In a bowel, mix the mayonnaise and sriracha together until you've reached the level of spice you want. Drizzle over the sushi and garnish with sesame seeds. Serve with soy sauce, Tamari, or coconut aminos.
(You really do have to garnish the sushi with something-sesame seeds, parsley, shrimp, avocado; it just makes it look fantastic!)
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