RECIPE OF THE MONTH
SPICY TUNA (Miyamoto special recipe)
1 tsp Chili Paste
You can adjust the 'hot' factor up or down for individual taste. Try to use Sanbal Oelek Chili Paste.
2 tbs QP Mayo
Japanese mayo is made with soya oil and rice vinegar - that is compatible with the rice vinegar and soya products found in all sushi recipes. North American mayo's white vinegar presents a contradictory flavour.
2 tsp Tobiko
Flying fish roe, Lump fish roe and Capelin (masago) roe are O.K. substitutes but Tobiko is the best.
1/2 tsp Mirin
Sweet Japanese Cooking Rice Wine - the amount here will allow you to determine the overall sweetness.
2 tbs Negi
Finely chopped green onions.
1 tsp Lemon Zest
Adjust the tartness level up or down with this ingredient.
3 oz Tuna
May substitute with previously frozen salmon or Hamachi (yellowtail).
2 tbs Tenkasu
Crunchy bits of fried tempura batter. A line of Tenkasu adds a delicious textural touch to this mix.
(WARNING adding this will double the fat content of the recipe!)
Mix all of this together. The mayo cuts the spice somewhat, so if you want it hotter, leave out or reduce the mayo.
Assemble the roll in the size you like, from small to large, or use in a sushi cone.