Sushi: Crab Rangoon and Spicy Tuna Rolls

See here for general sushi information. This spicy tuna roll is pretty standard. The filling is a combination of the following, in whatever proportions please you:

Spicy Tuna:

  • sashimi grade tuna, diced
  • cucumber, diced or in strips
  • mayonnaise, preferably Japanese
  • seasoned fish roe (tobiko)
  • green onion, chopped
  • sriracha

This is a somewhat unusual roll of my own creation. It is the crab rangoon roll. It would probably be great with soy sauce for dipping, but we made a quick sweet/spicy/sour sauce to accompany it. Make a seaweed-on-outside sushi roll, then roll it in some tempura batter. Deep fry until uniformly golden.

Crab Rangoon Filling:

  • 4 oz cream cheese, softened
  • 4 oz crab meat, flaked (canned lump meat is fine)
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp soy sauce
  • 1/2 tsp black pepper
  • 1 green onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp chopped onion or shallot (optional)
  • 1 carrot, chopped

Mix all ingredients well and adjust seasoning to taste.

Spicy Plum Sauce:

  • plum sauce (a.k.a. “duck” sauce)
  • rice vinegar
  • soy sauce
  • sriracha

Mix in desired proportions, adjusting for desired levels of sweet, sour, salty, and spicy, respectively.

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About tandooritaco

This is a blog about food.
This entry was posted in american, japanese, rice, seafood. Bookmark the permalink.

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