Sushi 101: Spicy Tuna Roll

The art of sushi makes a fun - and tasty - party



Photo by Susan Laughlin

The art of making sushi can take a lifetime to learn, but the lesson is relatively simple. A sushi party can be a lot of fun. Just have a cutting board, chef’s knife, small bowl of water and rolling mat for each guest.

You can have them prep the vegetables and tuna or have everything ready to roll for each to make a customized roll.

These instructions are by Chef Kendra Stanley of the Taste of the Mountains Cooking School located in the Bernerhof Inn in Glen. The school was recently revived by Chef Stanley and Chef Stefani Adaska.

They'll be offering a number of interesting classes - from a "girl's night out" theme and soups to Super Bowl party dishes and classic comfort foods – throughout the year.

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Have all your vegetables washed and ready — carrots, scallions, lettuce, red peppers and avocado to make a variety of rolls.

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Julienne all the vegetables into thin strips. Dice scallions. The lettuce can be used inside the roll for a flourish on the end.

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Quarter the avocado, then peel the skin off and finally cut into smaller segments. Keep covered with plastic wrap.

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Mix dry wasabi powder with water and keep covered with plastic wrap until ready to serve.

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Buy a mix of seeds or mix together both white and black sesame seeds to put on the outside of the roll.

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Rinse and soak rice for about an hour before cooking.

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Add enough water, just up to the knuckles, and cook rice for 15 minutes. Add seasoning to warm rice — rice vinegar to taste.

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For a spicy tuna, shred the tuna off of the piece with the back of the spoon, leaving the connective tissue behind.

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Add Sriracha hot sauce and toasted sesame seed oil to taste.

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For easy cleanup cover the rolling mats with plastic wrap. Have a bowl of water nearby for handling the rice.

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Pre-packaged nori sheets are already toasted and ready to roll.

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Place rice on nori sheet, leaving the last half-inch at the top clear. Sprinkle with sesame seeds. Flip roll over for an inside out roll or place jullienned vegetables directly on rice.

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Place tuna and diced scallions (or vegetables, if you are making a California roll with just avocado and cucumber) toward the front of the sheet.

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Bring up front of rolling mat and square up in your hands, then finish rolling and release the finished roll. Cut the roll in half, place the halves side by side and cut into serving sizes of about an inch.

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Serve with chopsticks, wasabi, pickled ginger and sake or champagne.

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