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Spicy tuna- and salmon-rolls
2 kinds of delicious rolls with tuna, salmon, perfectly seasoned with Kikkoman kimchi sauce.

Total time
30 mins
Preparation time:
30 mins
Nutrition facts (per portion):
386 kJ / 92 kcal
Fat:
5,4 g
Protein:
3,3 g
Carbohydrates:
7,2 g
Ingredients for 16 portion(s)
For the spicy tuna:
- 50 g tuna
- 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- ¼ tsp Kikkoman Toasted Sesame Oil
- 1/8 piece cucumber (2-3 sticks cucumber)
- 2 leaves of lettuce
- 1/6 piece avocado (3 long slices avocado)
For the spicy salmon:
- 100g salmon
- 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- ¼ tsp Kikkoman Toasted Sesame Oil
- 1/8 piece cucumber (2-3 sticks cucumber)
- 2 leaves of lettuce
- 1/8 piece yellow bell pepper (4 sticks bell pepper)
- ¼ piece avocado (7-8 thin slices avocado)
For the kimchi mayonnaise (mix 1:1):
- 2 tbsp. Kikkoman Spicy Chili Sauce for Kimchi
- 2 tbsp. mayonnaise
- 2 nori leaves
- 400 g cooked sushi rice
For the topping:
- Sesame seeds
- Tobiko (flying fish caviar)
- Paprika powder
- Chives or cress
- Fine onion strips
Preparation
- For the spicy tuna rolls, chop the tuna and mix in a bowl with the kimchi sauce and sesame oil.
- For the spicy salmon rolls, cut 50 g salmon into fine strips and mix in a bowl with the kimchi sauce and sesame oil. Cut the remaining 50 g salmon into thin slices.
- Wash the vegetables, pat dry and cut the cucumber and yellow bell pepper in sticks. Cut the avocado into thin slices.
- For the kimchi mayonnaise, mix the ingredients together.
- Place 1 nori sheet on the work surface.
- Spread half of the cooked sushi rice on top with wet fingers.
- Turn over completely.
- For the spicy tuna rolls, put the ¼ kimchi mayonnaise in the middle of the spread-out rice as one line, then put the lettuce, cucumber, and avocado in a line on top, then finally put on the marinated tuna.
- Roll up with hands, then put the cling film on top and form firmly into a roll with a sushi mat.
- Remove the sushi mat and the cling film.
- Carefully cut each roll into 8 equal pieces.
- Coat each piece in sesame seeds on two sides
- For the spicy salmon rolls, place 1 nori sheet on the work surface.
- Spread half of the cooked sushi rice on top with wet fingers.
- Turn over completely.
- Put the ¼ kimchi mayonnaise in the middle of the spread-out rice as one line then put the lettuce, cucumber and yellow bell pepper in a line on top, then finally put on the marinated salmon.
- Roll up with hands, alternately place thinly sliced salmon and avocado on the roll, then put the cling film on top and form firmly into a roll with a sushi mat.
- Remove the sushi mat and the cling film.
- Carefully cut each roll into 8 equal pieces.
- If desired, serve with a topping (e.g. cress, tobiko) and the rest of the kimchi mayonnaise.
Used products in this recipe
Total time
30 mins
Preparation time:
30 mins
Nutrition facts (per portion):
386 kJ / 92 kcal
Fat:
5,4 g
Protein:
3,3 g
Carbohydrates:
7,2 g
Ingredients for 16 portion(s)
For the spicy tuna:
- 50 g tuna
- 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- ¼ tsp Kikkoman Toasted Sesame Oil
- 1/8 piece cucumber (2-3 sticks cucumber)
- 2 leaves of lettuce
- 1/6 piece avocado (3 long slices avocado)
For the spicy salmon:
- 100g salmon
- 1 tbsp Kikkoman Spicy Chili Sauce for Kimchi
- ¼ tsp Kikkoman Toasted Sesame Oil
- 1/8 piece cucumber (2-3 sticks cucumber)
- 2 leaves of lettuce
- 1/8 piece yellow bell pepper (4 sticks bell pepper)
- ¼ piece avocado (7-8 thin slices avocado)
For the kimchi mayonnaise (mix 1:1):
- 2 tbsp. Kikkoman Spicy Chili Sauce for Kimchi
- 2 tbsp. mayonnaise
- 2 nori leaves
- 400 g cooked sushi rice
For the topping:
- Sesame seeds
- Tobiko (flying fish caviar)
- Paprika powder
- Chives or cress
- Fine onion strips