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Spicy Sushi Roll

Saba peno japanese mackerel w/jalapeno & tosa vinegar.

Recipe Summary Spicy Sushi Roll

The following is a basic spicy sushi roll, readily suitable for either crab or tuna. Different people will be suited to different degrees of spiciness for the sauce, so you may want to adjust proportions accordingly to your liking. Final product will be cool and slightly sweet at first, with a tight, hot afterbite following, and then linger for a while after with a duller burning, flavorful taste.

Ingredients | Surrey Menu Sushi California Menu

¼ cup mayonnaise

1 tablespoon chile sauce

1 ½ teaspoons togarashi (Japanese seven spice)

1 teaspoon prepared wasabi

1 teaspoon chili powder

1 teaspoon paprika

3 (3 ounce) fillets imitation crabmeat, cut into 1 1/2-inch pieces

2 cups cooked sushi rice

3 sheets nori (dry seaweed)

Directions

Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.

Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

Tuna fillet can be substituted for the imitation crab, if desired.

I use the Allrecipes Perfect Sushi Rice recipe to make my sushi rice.

Info | Surrey Menu Sushi California Menu

prep: 15 mins total: 15 mins Servings: 3 Yield: 3 rolls

TAG : Spicy Sushi Roll

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