This is a special recipe directly from a sushi expert who worked in the United States as a chef! This “spicy tuna roll” was their iconic dish and proved to be as popular as California rolls. Be sure to use raw tuna for the sashimi, not canned tuna! It is also essential to use spicy sauce, a must-have condiment for Vietnamese and Thai cuisine, and mayonnaise. The ethnic spiciness of the sauce and the smoothness of the mayonnaise complement each other and make it easier to eat for westerners who may not be used to spicy flavors.
The Origin and History of Maki Sushi
Maki sushi can be traced back to bo-sushi, rod-shaped fermented sushi topped with sliced fermented fish. It is sliced fish on top of rice and is made using a tool called a makisu, a rolling bamboo mat. It is said that popular culture flourished in the Edo period (1603 - 1868), and there is a theory that the maki sushi culture was born at that time while economic activities prospered, so culinary culture came to be abundant. The number of restaurants increased due to the booming economy.
Futomaki (thick sushi roll) brimmed with ingredients and was favored for its extravagance in the Kansai region (the western part of Japan, in the vicinity of Osaka). On the other hand, people in Edo (the eastern part of Japan, in the Tokyo area) preferred hosomaki, a thinner sushi roll with fewer ingredients, because it looks neater and more stylish.
The Relationship Between Maki Sushi and Japanese Culture
Sushi is iconic in Japan, and there are many different styles of this dish nowadays. We want to introduce one connection between sushi rolls and Japanese culture!
Eho maki is eaten on Setsubun Day (the third of February, or the day before the first day of spring in the traditional Japanese calendar).
Setsubun has some customs; for example, throwing beans at someone dressed as a demon and chanting “Out with the demons!” and “In with good luck!” to keep evil spirits away. There is a custom of eating the number of beans equal to your age. They also eat one eho maki (a thick sushi roll) silently while facing the direction of eho, from which luck is said to come.
Even today, you can buy ehomaki with plenty of unique ingredients at department and convenience stores during the Setsubun season.
Maki sushi is easy to make if you have a makisu.
With a little help from the sauce and ingredients, you can make it more distinctive and easier to eat, meeting the palates of westerners!
It is fun to make with your children at home or for a party, so please give it a try.
- 4.2 oz Sushi rice
- 3.5 oz Tuna (red meat for sashimi)
- 2 stalks Green onions
- 1 sheet Nori seaweed (8.3inches x 7.5inches)
- a pinch Black sesame seeds
- 2 tsp Chili sauce
- 2 tsp Mayonnaise
- 1 tsp Sesame oil
- to taste Soy sauce
Roughly chop the raw tuna and chop the green onion into small pieces.
Mix together with ingredients (A).
Place a piece of nori (seaweed) on a wrapped sushi mat, spread the sushi rice flat on the nori, and sprinkle the black sesame seeds evenly on top. of the rice.
Turn the nori over so the rice is facing down. Place the spicy tuna on the side of the nori with no rice, and roll up the whole roll.
Cut into six equal pieces and you're done! Serve with soy sauce and enjoy!
- If you wrap the sushi mat with plastic wrap, the sushi rice will not stick to the mat.
- The recipe is spicy. Please adjust the amount of spicy sauce.