Spicy “Tuna” Sushi with Jicama Rice


This is by far, everyone’s favorite dish in my culinary classes. There is usually a collective sigh of happiness followed by 5 minutes of silence as everyone devours the rolls.

I use roasted red peppers mixed with my favorite condiment, sriracha, to make “spicy tuna” so this recipe is not entirely raw. You can also steam or blanch the peppers just enough to remove the skins and make the peppers more soft, pliable and willing to absorb the sriracha. The pepper really does mimic the texture and mouthfeel of tuna!

Jicama is naturally sweet and crunchy, and is a great substitute for recipes that call for sushi rice. Make sure to peel away the rough outer layers using a hand peeler, until the smooth white flesh is exposed. Roughly chop the peeled jicama into 1-inch cubes. Pulse the jicama in a food processor until it resembles short-grain rice (at least 6 to 8 pulses). Jicama has a high water content, so you will need to wring the excess moisture out of it using a multi-layered cheesecloth or thin kitchen towel. You can save the sweet, milky jicama juice if desired for other recipes. Like cauliflower rice, jicama rice can also be prepped in advanced and refrigerated in an airtight container for several days. 1 large jicama makes 3 to 4 cups.

To make the sushi…
2 red bell peppers, each pepper cored, seeded, and sliced into 4 equal pieces
1 tablespoon sriracha sauce
4 nori sheets
1 avocado, pitted, peeled, and sliced into thin strips
2 scallions, halved and sliced (white and green parts)
1 large cucumber, julienned
4 cups Jicama Rice (see page 00)
3 tablespoons nama shoyu
1 teaspoon wasabi paste

1. Lay the pepper pieces on a baking tray, skin side up, and place two inches from a broiler. Broil under high heat until the skin chars (about 10 minutes).

2. Transfer the peppers to a bowl, cover with a plate, and let cool before peeling off the skins. Slice into ¼-inch-thick strips and mix with the sriracha sauce.

3. Place a nori sheet on top of a sushi mat. Add 1 cup of Jicama Rice in an even layer on the lower half of the sheet. On the rice, add some avocado strips in a row and top with some spiced red pepper strips, cucumber, and scallions.

4. Start rolling the nori with the mat from the bottom half, tucking the rice inward. Keep using your mat to secure and tighten until you reach the top. Moisten the edge of the nori sheet with water to seal. Repeat steps 3 and 4 for all four nori rolls.

5. Cut each roll into 8 equal pieces, and serve with nama shoyu and wasabi paste on the side.

3 responses to “Spicy “Tuna” Sushi with Jicama Rice

  1. I first had this in Doris’s class. This is so delicious! You will not be disappointed. Doris, you rock!

  2. beautiful, Doris! And thanks for posting the kabocha squash recipe, I’ve actually been dreaming about you posting that recipe since I first smelled and saw it at the dinner party in May.🙂

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