Spicy Tuna and Nagaimo Yam Roll

Name: Spicy Tuna and Nagaimo Yam Roll
Yield: Makes 7 rolls
Cuisine: Japanese
Ingredients: ¼ cup thinly sliced scallion rings; ½ cup toasted white sesame seeds; ½ pound peeled nagaimo yam, cut into sticks ¼ inch by 4 inches long, or jicama, shredded; ½ pound peeled nagaimo yam, cut into sticks ¼ inch by 4 inches long, or jicama, shredded; ½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna); 1 tablespoon spicy sesame shoyu sauce; ½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna); ½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna); ½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna); 7 half-sheets nori (laver); choose the thicker variety; 6 cups (lightly packed) prepared sushi rice (⅞ cup, 4.2 ounces, per roll); 7 half-sheets nori (laver); choose the thicker variety

Preparation info

Makes
7
rolls

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

Spicy tuna roll has been popular in America for the past twenty-five years. Today some creative chefs are adding nagaimo yam to this classic.

Ingredients

½-pound sushi maguro (tuna) block, cut into strips ¼ inch by 4 inches long (for information on shopping for sushi fish; for sushi tuna)

Asia
Americas
Japan
United States
Fish course
Pescatarian
Spicy

Method

Toss the tuna in a bowl with the spicy sesame shoyu sauce. Line up all the filling ingredients—tuna, nagaimo yam, scallions, and white sesame seeds—on a tray, then follow the Master Recipe.