Your favorite spicy tuna sushi rolled turned into fresh spring rolls (also known as summer rolls). These Spicy Tuna Spring Rolls are easy to make and even easier to devour!
I have a
small (who am I trying to kid) LARGE appetite for Japanese food. Almost to the point of being incapable of satisfaction. See definition for insatiable and ravenous. More specifically, all things sushi related. Simply typing out the word ‘sushi’ and the garbage disposal I call my belly started rumbling. Despite it being 8 o’clock in the morning and I’m not even remotely hungry. But, at just the sheer thought of sashimi, nigiri, maki, temaki, seaweed salad, miso soup, shumai… my taste buds start to tingle, forcing my mouth to start salivating and the neurons in my brain to start firing away… sending the message “you are craving sushi. MUST have NOW.”
Maybe I should consider starting a S.A.A group – Sushi Addicts Anonymous. I mean, I
should not cannot be the only person suffering from this delicious addiction, right? Last I checked, misery still loved company. And maybe I’ll get lucky and you will foot our lunch bill at the newest sushi restaurant that just opened near my house…. I’ll drive!I don’t know who to blame for this uncontrollable sushi addiction I have developed, but I feel like the blame must lie somewhere. It all started in High School… maybe I’m on the right path to finding the culprit I can (and will) hold responsible for the large dent in my wallet. So, anyways, in High School I was introduced to sushi. Like most people I started with the basics… California rolls, ebi, nigiri, tamago and such.Slowly, and slightly timidly, I moved on to eel, scallop sashimi, jalapeno pepper Hamachi… and I dug it… figuratively. Literally I dug IN it.
Then I got crazy with it. Live scallops, octopus, sea urchin… fish swimming in neighbor’s koi ponds. KIDDING! But if you point to something on a sushi menu, I will try it. At least once.Despite all the delectable items that can be found on any given sushi menu, spicy tuna will always hold a special place in my heart. Something about that bright purplish-red sashimi grade tuna, coarsely diced, tossed in a creamy Sriracha sauce, topped with chives and sesame seeds… what is there not to love? Aside from the price tag of course.Never one to let my cravings go unsatisfied I decided, years ago when I finally recognized I had a sushi problem, I must start making this at home. If I still wanted to have any money left in my bank account for other necessities such as shoes and handbags. Oh, and groceries.When I first set out to make my own, I knew 3 things were imperative to achieving that authentic Japanese restaurant quality spicy tuna.
- Sashimi Grade Tuna – no brainer here.
- Sriracha – one of my favorite condiments, complete with that little rooster logo and a green cap.
- Japanese Mayonnaise – this makes a difference, trust me.
As it turns out, all 3 are easy to find. Most seafood purveyors will have sushi grade tuna. If you do not have a trusted one, or one close to home, fresh market and whole foods usually carry it. Sriracha hot sauce is now so popular it can be found in the ethnic isle of pretty much all grocery stores. Japanese mayonnaise (Kewpie brand is the best) can be found at most Asian markets, or ordered online, if you live somewhere without access to an Asian grocer.Then there are a few ingredients, which while not completely imperative, are highly recommended.
- Masago – can also be found easily at an Asian grocery store or ordered online.
- Chives – if you can’t find these, I’m shocked you have internet capabilities to even read this post. Because, you must live in a barn, located on a remote island, and you are the only resident.
- Sesame seeds – preferably toasted.
Making your own spicy tuna is as easy as combining the aforementioned ingredients in a bowl. So, if you are like me, you can and will eat the stuff by the tub full, we should all probably be saving ourselves ‘dolla-dolla bills ya’ll’ and whipping up this concoction of spice and everything nice ourselves.Now onto the vessel with which to devour the spicy tuna. All I require is a
shovel large serving spoon. But, should you be in the unfortunate company of others, which means you need to share and should probably have some resemblance of a person with manners, you might want to consider putting together something a tad bit more refined.Enter spring roll wrappers! I have made these spicy tuna stuffed spring rolls a bunch of times, normally switching up and out the other ingredients accompanying the spicy tuna.Use whatever you like and have on hand. Some suggestions for you: cucumber sticks, avocado slices, shredded carrots, crispy Nori strips, leafy greens, sprouts, asparagus, imitation krab sticks, panko breadcrumbs for some crunch. The options are only limited to the depth of your imagination. And wallet. So chop, chop, literally and make some spicy tuna spring rolls for youself.
Step-By-Step Photo Guide: Rolling a Spring Roll
- 7 oz Sashimi Grade Tuna – diced (it is easiest to dice tuna from a frozen state)
- 1 TBS Masago
- 1 bunch Chives (about 2 heaping TBS) – thinly sliced
- 1 tsp Sesame Seeds – preferably toasted (I used a combination of both Black & White sesame seeds)
- ½ tsp Furikake (Asian Seasoning), optional
- 1 TBS Japanese Mayonnaise (preferably Kewpie brand)
- 3 tsp Sriracha
- ¼ tsp Chili Oil
- Sea Salt , to taste
- Spring Roll Wrappers (I used 22cm circular wrappers)
- 1 TBS Soy Sauce
- 1 TBS Sweet Chili Sauce
- 1 TBS Ponzu Sauce
- 1 tsp Ginger – grated
- 1 tsp Rice Wine Vinegar
- Pinch of Sugar , to taste
- Dash of Salt , to taste
- Sesame Seeds (optional garnish)
- Chives – sliced(optional garnish)
- Prepare spicy tuna mixture: In a medium sized mixing bowl combine the mayonnaise, Sriracha, chili oil and sea salt. Stir to combine well.
- Add the tuna, masago, chives, sesame seeds and furikake. Gently mix together.
- Place spicy tuna in the refrigerator for at least 30 minutes, up to 8 hours, to allow the flavors to marry.
- Prepare the Sweet Asian Dipping Sauce: Combine all ingredients (aside from sesame seeds and chives) in a small mixing bowl. Whisk well to mix together. Taste and adjust seasoning. Place in refrigerator for at least 30 minutes to allow flavors to develop. Garnish with sesame seeds and chives, if desired, when ready to serve.
- Mise-en-place: prepare all the ingredients you are going to use in your spring rolls.
- Prepare a sheet pan or platter with parchment paper.
- Fill a large, shallow bowl with warm (think bath water temperature) water.
- To Fill and Roll Spring Rolls: Dip a sheet of rice paper, quickly, into the water. Since the paper is delicate, it only needs a quick dip, about 2 seconds. The paper should still be slightly firm. The rice paper will continue to soak up the water on its surface as you assemble your ingredients, making it more pliable.
- Place the rice paper onto a clean, large cutting board.
- Starting at 1/3 of the rice paper CLOSEST to you lay down your ingredients, beginning with about 2 heaping TBS of the spicy tuna.
- To roll: start with the edge of the rice paper closest to you. Gently pull the edge of the wrapper up off your work surface and up/over your filling. Use your fingers to hold the ingredients in place, tucking them into the rice paper.
- Once you have the rice paper all the way over the filling, gently roll just so the edge of the wrapper is touching the inside of the wrapper (one rotation/roll).
- Next, fold in both sides of the rice paper to enclose the filling. Continue to roll the rice paper forward, keeping ingredients tight inside of the wrapper, until your spring roll is completely wrapped.
- Place filled spring rolls onto parchment paper lined sheet pan, making sure they are spaced apart and not touching (this will prevent them from sticking together and tearing). Cover with plastic wrap as you finish with the rest of the spring rolls.
- Serve with Sweet Asian Dipping Sauce.
1. The spring rolls are best eaten fresh, immediately after being rolled. However, I have stored them, individually wrapped in plastic, in the fridge for up to 1 day.
2. The sweet Asian dipping sauce will keep, covered in the refrigerator, for up to 5 days.
- Shredded Carrots
- Sliced Avocado
- Crispy Nori Sheets
- Spring Mix
- Cooked Vermicelli Noodles
- Cooked Sushi Rice
- Edamame Beans
- Sliced Cucumber
- Imitation Crab Sticks
- Seaweed Salad
- Micro Greens
- Chopped Fresh Herbs: Minto, Cilantro, Chives, Green onions
- Diced Fruit: Pineapple, Mango Dragonfruit