Spicy canned tuna "sushi"
You can make enjoyable rolls with cans of tuna. All it takes is some proper seasoning.
It may not be rolled with precision, but it tastes really good and that's what counts.
When one thinks of sushi that can be made at home chances are imitation crab and shrimp are the default choice. However, almost everyone has some cans of tuna laying around. Also, a large tub of calrose rice is a staple in my household growing up. The powers combined make for a satisfying and protein packed meal with leftovers as easy as grabbing them out of the fridge before you head out.
Cost Breakdown
1-2 cans of tuna- $2-3 dollars
2 cups calrose rice- .30 cents
Mayonnaise- .50 cents
Nori- $3
other seasonings- less than a dollar all together
Total Cost-around a dollar a roll or less
A note- I usually am adamantly against tools in the kitchen that are designed to do only one thing. However, the one brilliantly shining exception to that rule are rice cookers. If rice is something you make at least once a week, having one pays off. Cheap, easy and filling hits all the markers here.
Things you'll need
2 cups of calrose rice
seasoned rice vinegar(rice vinegar+sugar)
1-2 cans of tuna
mayonnaise
sriracha
cayenne pepper
soy sauce
sesame seed oil
optional
Furikake(bonito is the best IMO)
Unagi sauce
This recipe yields at least 4-5 rolls.
For some of the rolls I made I also made some Spam and used a legendary sauce from a restaurant based in San Jose. Can recommend, their is very little that orange sauce isn't good in.
Step 1- Make some rice
Ladies and gentlemen! Aside from washing until its no longer cloudy(which you should always do) are you painstakingly measuring out the proper rice to water ratio? NOT NECESSARY! Use the finger method. Simply level the rice out and add water until it comes to the first knuckle on your finger.
When the rice is done cooking let it cool down on a kitchen rag or some other object to absorb the heat, when cool enough add a few dashes of seasoned rice vinegar and gently stir it into the rice.
Tip-I fold it in sideways and also keep the rice spoon wet periodically so the rice doesn't stick.
Step 2- Mix tuna
With sriracha, cayenne pepper, mayonnaise, sesame seed oil and soy sauce. Taste for ideal mixture.
Step 3-Now the fun can begin!
If you don't have a sushi rolling mat, I'm sure any semi-pliable surface will do. Hell, sushi rollers often only use saran wrap. BTW, for what ever you are using to roll...cover it in saran wrap first. Sushi rolling mats are a pain to clean and get moldy easily, plus rice doesn't stick to saran wrap making it possible to do fun things like inside out rolls.
It may not be rolled with precision, but it tastes really good and that's what counts.
When one thinks of sushi that can be made at home chances are imitation crab and shrimp are the default choice. However, almost everyone has some cans of tuna laying around. Also, a large tub of calrose rice is a staple in my household growing up. The powers combined make for a satisfying and protein packed meal with leftovers as easy as grabbing them out of the fridge before you head out.
Cost Breakdown
1-2 cans of tuna- $2-3 dollars
2 cups calrose rice- .30 cents
Mayonnaise- .50 cents
Nori- $3
other seasonings- less than a dollar all together
Total Cost-around a dollar a roll or less
A note- I usually am adamantly against tools in the kitchen that are designed to do only one thing. However, the one brilliantly shining exception to that rule are rice cookers. If rice is something you make at least once a week, having one pays off. Cheap, easy and filling hits all the markers here.
Things you'll need
2 cups of calrose rice
seasoned rice vinegar(rice vinegar+sugar)
1-2 cans of tuna
mayonnaise
sriracha
cayenne pepper
soy sauce
sesame seed oil
optional
Furikake(bonito is the best IMO)
Unagi sauce
This recipe yields at least 4-5 rolls.
For some of the rolls I made I also made some Spam and used a legendary sauce from a restaurant based in San Jose. Can recommend, their is very little that orange sauce isn't good in.
Step 1- Make some rice
Ladies and gentlemen! Aside from washing until its no longer cloudy(which you should always do) are you painstakingly measuring out the proper rice to water ratio? NOT NECESSARY! Use the finger method. Simply level the rice out and add water until it comes to the first knuckle on your finger.
When the rice is done cooking let it cool down on a kitchen rag or some other object to absorb the heat, when cool enough add a few dashes of seasoned rice vinegar and gently stir it into the rice.
Tip-I fold it in sideways and also keep the rice spoon wet periodically so the rice doesn't stick.
Step 2- Mix tuna
With sriracha, cayenne pepper, mayonnaise, sesame seed oil and soy sauce. Taste for ideal mixture.
Step 3-Now the fun can begin!
If you don't have a sushi rolling mat, I'm sure any semi-pliable surface will do. Hell, sushi rollers often only use saran wrap. BTW, for what ever you are using to roll...cover it in saran wrap first. Sushi rolling mats are a pain to clean and get moldy easily, plus rice doesn't stick to saran wrap making it possible to do fun things like inside out rolls.
Keep a small jar filled with water (I just used the can the tuna came in) around to wet your fingers. This keeps the rice from sticking to your fingers when you pick it up. Put the rice on a sheet of nori, minding to try and make the layers as thin and even as is possible.
Not in the recipe but in this roll-Spam and orange sauce. Delicious.
Step 4- Roll it up!
Add as many things as you like! Cucumbers, avocado, Radish...etc. I personally put a line of unagi sauce, some spam, the tuna mixture, orange sauce(see above) and furikake in it. It can be as simple or as complex as you like.
Just be careful not to overload the roll or you'll have a sushirito...unless that is something you are going for.
There you have it! the last two pictures might not follow the recipe 100% but that is the point. The amount of things you can put in it are entirely up to you. It's to demonstrate that the canned tuna already sitting in the kitchen cabinet is more than viable as an alternative to going out and buying shrimp/imitation crab meat.
Not in the recipe but in this roll-Spam and orange sauce. Delicious.
Step 4- Roll it up!
Add as many things as you like! Cucumbers, avocado, Radish...etc. I personally put a line of unagi sauce, some spam, the tuna mixture, orange sauce(see above) and furikake in it. It can be as simple or as complex as you like.
Just be careful not to overload the roll or you'll have a sushirito...unless that is something you are going for.
There you have it! the last two pictures might not follow the recipe 100% but that is the point. The amount of things you can put in it are entirely up to you. It's to demonstrate that the canned tuna already sitting in the kitchen cabinet is more than viable as an alternative to going out and buying shrimp/imitation crab meat.
