Seared Tuna Sushi Roll Recipe
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Date: 2020-05-17
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Comments and reviews: 9
Adamosky
I like the coconut oil and sprouts, I used coconut milk and white pepper(Restaurant only has coconut milk no oil). I have coconut oil at home from India which is excellent. I use cucumber and sometimes I will add arugula. I use spicy mayo on the vegetable. This roll is great with roasted sesame black and white mix on the top of the roll. I like how healthy your seared tuna roll is very nice. Thank You!
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I like the coconut oil and sprouts, I used coconut milk and white pepper(Restaurant only has coconut milk no oil). I have coconut oil at home from India which is excellent. I use cucumber and sometimes I will add arugula. I use spicy mayo on the vegetable. This roll is great with roasted sesame black and white mix on the top of the roll. I like how healthy your seared tuna roll is very nice. Thank You!
reply
PerErik
Inspiering and awesome as allways m8! Many of my friends get bored with sushi because they make the same old salmon maki rolls etc every time. But I always stun them when I use your recipes. Beautiful sushi and awesome, new fresh flavors! Make the sushi balls next! They look cool and tasty! =D
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Inspiering and awesome as allways m8! Many of my friends get bored with sushi because they make the same old salmon maki rolls etc every time. But I always stun them when I use your recipes. Beautiful sushi and awesome, new fresh flavors! Make the sushi balls next! They look cool and tasty! =D
reply
Konoyaro
It's weird seeing this quality of video compaired to your others. Though it makes me wonder, is there any recipe videos you'd ever consider remaking or revising into a better quality? If that is a possibility (Process/Taste wise, not video quality)
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It's weird seeing this quality of video compaired to your others. Though it makes me wonder, is there any recipe videos you'd ever consider remaking or revising into a better quality? If that is a possibility (Process/Taste wise, not video quality)
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AliasMarlowe
Tuna and salmon sushi balls. They would add variety to our current repertory of several types of oshizushi, nigirizushi, makizushi, and inside-out makizushi (California rolls and suchlike. P. S. how about some onigiri recipes?
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Tuna and salmon sushi balls. They would add variety to our current repertory of several types of oshizushi, nigirizushi, makizushi, and inside-out makizushi (California rolls and suchlike. P. S. how about some onigiri recipes?
reply
Envra
Have you ever tried Rainbow Trout in sushi? Rainbow Trout is my favourite cooked fish but I don't know if it would make good sushi, and it is hard to get unless I go fishing so I don't want to waste it if it doesn't make good sushi.
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Have you ever tried Rainbow Trout in sushi? Rainbow Trout is my favourite cooked fish but I don't know if it would make good sushi, and it is hard to get unless I go fishing so I don't want to waste it if it doesn't make good sushi.
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carmelilla92
i love all your recipes, they look gorgeous and delicious. Watching your videos makes me always wanna eat sushi LOL. Do you have any restaurant here in Spain?
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i love all your recipes, they look gorgeous and delicious. Watching your videos makes me always wanna eat sushi LOL. Do you have any restaurant here in Spain?
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Renieronron
if I only have those ingredients. do you deliver to the philippines? but i'll buy them maybe 8 yrs. later cause i'm just 14 now and. I just want those.
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if I only have those ingredients. do you deliver to the philippines? but i'll buy them maybe 8 yrs. later cause i'm just 14 now and. I just want those.
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Kelly
Why do you use full sheet nori? Why not half sheets? Why cut off the ends? If you place your ingredients all the way across, you're not wasting anything.
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Why do you use full sheet nori? Why not half sheets? Why cut off the ends? If you place your ingredients all the way across, you're not wasting anything.
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Generic
You are not wasting anything if you eat the perfectly fine ends before serving. I always do that, just to make sure it tastes good before serving.
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You are not wasting anything if you eat the perfectly fine ends before serving. I always do that, just to make sure it tastes good before serving.
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