Spicy Tuna Salmon Sushi Roll

The dish that we that we all know today as sushi has gone through a long history and development of food preservation from the ancient times. It originated from the paddy fields along the Mekong River in Southeast Asia. As there were no means of refrigeration, freshly caught fish was mixed with salted rice and left to ferment for up to a year. The rice was then thrown away and only the fermented fish was eaten. As sushi was introduced in Japan, the fermentation process has evolved from fish that was ready to be eaten in almost a year to just 1 month. During the 19th century, Japanese sushi makers have developed a process of placing a layer of cooked rice seasoned with vinegar alongside a layer of fish. The layers were compressed in a small wooden box for two hours, then sliced into serving pieces. The rice was not thrown away but eaten with the fish. For these reasons, sushi has always been associated with raw fish but it is actually a dish of vinegared rice served with various fillings and toppings, which may include raw fish.

With this recipe, you can serve an impressive spicy tuna salmon sushi roll to your family and friends. Sushi rice is wrapped in avocado, fish, and nori paper, then topped with a spicy fish tartare. These spicy tuna salmon sushi rolls are not only pleasing to the eye but also to the palate.

Ingredients:

• 1 sashimi grade tuna steak
• 1 sashimi grade salmon filet
• white sushi rice
• narrow strips of sliced avocado
• 1-cm strips of nori paper

Salmon And Tuna Tartar:

• 1/4 cup of finely chopped salmon
• 1/4 cup of finely chopped tuna
• 1 tsp sriracha sauce
• 1 tsp soy sauce
• 1 tbsp lime juice
• 1 tsp chopped chives

Instructions:

This recipe takes about 20 minutes to make. Serves 2 to 3.

Cut the salmon and tuna into thin slices, about 10-cm long.
To make the salmon roll, take a small ball of sushi rice.
Wrap it in an avocado strip, then in the slice of salmon.
Repeat the process for the rest of the salmon slices.
To make the tuna roll, take a small ball of sushi rice.
Wrap it in an avocado strip, then in the slice of tuna.
Repeat the process for the rest of the tuna slices.
To make the tartare, put tuna and salmon in two separate bowls.
Add sriracha sauce, soy sauce, lime juice, and chopped chives, then mix well.
Top the salmon rolls with the tuna tartare while the tuna rolls with salmon tartare.
Sprinkle some more chopped chives on top, then serve.

Ideas And Tips:

• Aside from avocado, you can use mango or cucumber.

• You can substitute sriracha sauce with wasabi paste.

• Aside from tuna and salmon, you can use halibut, prawns, sea bass or red snapper.

images – https://www.youtube.com/watch?v=hkVfzjA1HA0