It does not take years of apprenticeship in a sushi restaurant to produce a yummy spicy tuna at home, but it does require a great deal of precision, patience, and a smidgen of creativity. Don't mess with the rice! Make sure you measure all ingredients for it correctly and follow the recipe to a tee. Be prepared for a few shopping excursions to find the correct type of rice, an excellent piece of tuna, and the right type of bread.
Bread? Yes, bread -- that's my secret ingredient. A good spicy tuna roll has a crunch to juxtapose the creaminess of tuna and mayo. In restaurants, the crunch comes from deep-fried tempura batter, but I found that to be impractical at home. To avoid deep-frying, I found a surprising (or some people might call it blasphemous) crunchy alternative that works incredibly well: tiny croutons. These aren't just any croutons. They have to be made with good French bread cut into very even tiny pieces and toasted with a lot of canola oil. When you think about it, there is no surprise that this crazy substitution works. It's the same ingredients as in tempura crunchies (flour, water, and oil), just reconstructed to make a home cook's life easier and the results more consistent. If you are outraged by lack of authenticity, please keep in mind that spider maki, caterpillar maki, and spicy tuna are all American inventions.
If I didn't scare you yet with the amount of work, and your mind is set on reproducing that most addictive of rolls at home, keep on reading.
For 8 rolls
Ingredients:
1/2 - 3/4 cup crunchies (see the recipe below)
1 recipe sushi rice
1 Lb tuna, chopped into 1/4 inch dice (tips on how to serve fish raw)
1/4 cup mayo (Japanese or Hellmann's)
1 Tbsp hot sauce or to taste (I use Sriracha)
2 tsp Japanese soy sauce or to taste
4 sheets of seaweed (nori)
Toasted sesame seeds
Scallions, sliced very finely
Equipment:
sushi mat wrapped in plastic wrap
a small bowl of water
Step 1: Make the crunchies at least 3 hours before making the rolls to allow them to cool completely.
Step 2: Make the sushi rice. While it's resting, chop the tuna, and mix it with mayo, hot sauce, and soy sauce to taste. The mixture should be creamy and flavorful.
Step 3: Place the sushi mat wrapped in plastic wrap on your work surface. If the mat has a flat side and rounded side, place the mat flat side up.
1 Lb French pullman loaf (in the Boston area, use Clear Flour or Iggy's)
1/4 cup canola oil
Preheat the oven to 350F.
Cut the crust off the bread and use a good serrated bread knife to cut it into very thin slices (1/5 inch thick). Cut the slices into strips, and then into cubes measuring 1/5 inch on each side. I find it helpful to switch to a chef's knife for the last step of cutting strips into cubes. Measure out 4 cups of bread cubes, toss them with oil and spread in a single layer in 17 by 11 inch baking sheet.
Place in the middle of the oven and toast just until you start to see some color, 5-7 minutes. Stir and continue to toast until the cubes are nicely browned, 7-10 minutes, stirring every 2-3 minutes to ensure even cooking. Check them every 2 minutes towards the end of cooking time to make sure they don't burn.
Remove from the oven and cool completely before using. You'll have leftovers, but they taste good on soups, salads, etc.