Feeling a little adventurous? In this episode of Compliments of the Chef, John Park of Umi Japanese restaurant in Winter Park demonstrates how to make the raw and spicy Tuna by Tuna roll featured there. Watch the video below and then get out your knives and bamboo roller.
TUNA BY TUNA (RAW & SPICY)
Spicy tuna & cucumber, wrapped with tuna sashimi, topped with spicy kobachi sauce, tobiko fish roe & chives. One of Umi’s simpler rolls but every tuna lover’s delight.
3.5 oz sushi rice
1.5 oz tuna cubed
1 oz tuna sliced
2 sticks cucumber
Kobachi sauce (Can be substituted for siracha on its own for the home cook)
1 bottle of Siracha asauce
170 ml soy sauce (just under 3/4 cup)
1/2 oz hondashi
1/2 oz togarashi
1 Place nori down on chopping board and spread rice evenly across the nori sheet.
2 Mix desired amount of kobachi sauce with 1.5 oz cubed ahi tuna.
3 Roll the ahi tuna and cucumber together.
4 Top with 4 slices of tuna.
6 Top with a drop of sesame oil on each piece.
7 Garnish with chives and black tobiko.
8 Drizzle with kobachi sauce.
9 Slice and serve.