<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Compliments of the Chef: Tuna By Tuna Roll from Umi Japanese Restaurant

Written By Scott Joseph On January 17, 2018

Umi roll

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.

 

South Steel SJO March AD copy

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
Sesame oil
Black tobiko
Chives
Nori

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.
5 Slice.
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.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter