You know a recipe is simple when the video version only takes one minute. This spicy tuna bowl[1] by LEAFtv is just that. This spicy-tuna-roll-inspired rice bowl really only takes as long as cooking up a pot of rice. This recipe is for one, but it would be incredibly easy to double it.


To make this at home, make sure you're getting sushi grade tuna from your fish monger, pick up a bottle of Kewpie Mayo[2] (actually, just do that anyway) and go to town. It will be cheaper than a trip to your local sushi joint, plus you'll be able to control the heat, spice, salt, etc. Check out how easy and gorgeous this recipe is.



This recipe would also be delicious with sushi-grade salmon, lightly poached shrimp or lobster, etc. We're getting carried away. We'll calm down by making ourselves a spicy tuna bowl straight away.


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  • Makizushi: Hosomaki


    <em>Makizushi</em> is sushi rolled up using a bamboo mat. It is typically wrapped in <em>nori</em> (dried seaweed), but sometimes in a thin egg omelette, soy paper or thinly sliced cucumber. The sushi is cut into six or eight pieces. Maki rolls are easier to eat with the fingers. Fillings include cucumber, carrot, avocado, tuna, salmon, crab, etc.

    You will find a wide variety of rolls in American-style sushi. There are four main types of maki rolls: futomaki, uramaki, temaki, and <strong>hosomaki</strong> (pictured), which is about 1 inch in diameter and has one filling with nori on the outside.




  • Makizushi: Futomaki


    <strong>Futomaki</strong> is about 2 inches in diameter and has two or more fillings of raw vegetable and cooked or raw fish with nori on the outside.

    Image courtesy of <a href="http://www.flickr.com/photos/fotoosvanrobin/5765122258/in/photostream/" target="_hplink">FotoosVanRobin, Flickr</a>.




  • Makizushi: Uramaki


    <strong>Uramaki</strong> is like futomaki in that it has two or more fillings, except the nori is on the inside with the rice on the outside. Uramaki was developed in the United States at a time when Americans didn't like to see the seaweed.

    Image courtesy of <a href="http://www.flickr.com/photos/gpeters/3453506891/" target="_hplink">Geoff Peters 604, Flcikr</a>.




  • Makizushi: Temaki


    <strong>Temaki</strong> is a large cone of nori filled with ingredients spilling out of one end. Temaki is best eaten with your hands as soon as it is made, since the nori gets soggy quickly.

    Image courtesy of <a href="http://www.flickr.com/photos/gpeters/3453505837/in/photostream/" target="_hplink">Geoff Peters 604, Flickr</a>.




  • Nigirizushi


    <strong>Nigiri</strong> is hand-formed sushi using a mound of rice topped with a slice of fish or seafood, called the <em>neta</em>. Typically the sushi chef will put a dab of wasabi in between the rice and fish, so no additional wasabi is needed.

    Nigiri is traditionally eaten with the fingers. Only the fish side should be dipped into soy sauce. Do not mix wasabi into the soy sauce when eating nigiri.

    Popular nigiri include salmon, tuna, cooked shrimp, mackerel. Certain toppings might be attached to the rice with a strip of nori -- you will find this with nigiri made with octopus, eel, squid, and egg omelette.


    Image courtesy of <a href="http://www.flickr.com/photos/photoskate/5687849070/" target="_hplink">photoskate, Flickr</a>.




  • Sashimi And Chirashi


    <strong>Sashimi:</strong> sliced raw fish served without rice. Sashimi should be eaten with chopsticks. Wasabi can be mixed into the soy sauce.

    <strong>Chirashi:</strong> or "scattered sushi" is a bowl of rice topped with sashimi and vegetable garnishes.




  • Gunkanmaki


    <strong>Gunkanmaki</strong> is a type of nigiri. It's a hand-formed clump of sushi rice wrapped around with a wide strip of nori and filled with roe, oysters, sea urchin, etc.

    Image courtesy of <a href="http://www.flickr.com/photos/takaokun/4343357348/" target="_hplink">takaokun, Flickr</a>.




  • WATCH: How to Make Hand Roll Sushi


    Put together hand roll sushi that looks like it was done by a professional.