If you're new to making sushi, please see the Sushi Beginner's Guide before getting started! This includes guides to all the basics, FAQ, and how to source ingredients. This site focuses on Americanized/Westernized sushi, check out the Types of Sushi page to learn more!
The Wild Thoughts Roll is a Crafty Cookbook original sushi roll. It contains spicy tuna, avocado, and crispy onions on the inside, topped with salmon, spicy mayo, and tempura crunch (tenkasu). This roll is a wild combination of flavors and is very indulgent with a little bit of spice! If you enjoy unique combinations of flavors, this roll is a must-try!
How spicy is spicy tuna?? Traditionally spicy tuna is not very spicy, it's definitely considered "mild". Most people should be able to tolerate the spice level in spicy tuna even if they can't tolerate very spicy foods. If you're concerned about it being too spicy you can always reduce the amount of sriracha sauce you use in the mix. On the other hand, if you want to amp up the spiciness level use extra sriracha!
Ingredients & Substitutions
Don't forget to check out the guides on Buying Fish For Sushi and Buying Other Ingredients for Sushi if you're not sure where to find what you need! I include online product links for reference, but it's typically much cheaper to purchase these items locally, so check out your local options!
Spicy Tuna (or Spicy Salmon)
- Get my recipe for spicy tuna or spicy salmon here!
- This recipe for spicy tuna/salmon calls for sushi quality fish, sriracha sauce, soy sauce, toasted sesame oil, green onions, and white sugar.
- Make sure you're using fish that is safe to eat raw (more info)
- You can substitute pretty much any sushi fish, try it with hamachi or red snapper!
Thinly Sliced Salmon
- Make sure you're using salmon that is safe to eat raw (more info)
- Try substituting other fish such as yellowtail, tuna, or red snapper
- Check out How to Slice Fish for Sushi if needed to read about how to make thin slices perfect for topping rolls.
- You can control how much salmon you want to use on top, check out my How to Top Sushi Rolls guide to read more on that!
Avocado Slices
- Slice the avocado into ~¼" thick pieces. You should use about ~⅙th of a medium avocado.
- It's best to use a perfectly ripe avocado if you can. Ripe avocados will be slightly soft when pressed, but not mushy.
- I like to buy my avocados while they're still hard, then transfer them to the fridge once they're perfectly ripe. Avocados ripen much slower in the fridge.
Crispy Onions
- Crispy onions (the kind you might put on a salad or use to top a green bean casserole) make a delicious addition to sushi! They add some savoriness and a great crunchy texture.
- You can find crispy fried onions in a typical American grocery store, or online! (link)
- Homemade fried shallots are a great substitution to try! Roughly chop fresh shallots and fry in oil until crispy, allow them to cool before using.
Spicy Mayo
- Spicy mayo is typically made with Japanese mayo and sriracha sauce.
- Make a homemade mix or pick up a bottle at an Asian grocery store or online.
- For the simplest homemade spicy mayo, combine 1 tablespoon Japanese mayo with 1 teaspoon sriracha sauce.
Tempura Crunch (Tenkasu)
- Tempura crunch (also called tenkasu) are fried batter bits that add a little more crunch to the roll, traditionally made as a byproduct of fried tempura batter.
- You can pick up a package at an Asian grocery store or online (link).
- Store in an airtight container and one package should last you through many batches.
Sushi rice
- Sushi rice is prepared, medium grain rice that is seasoned with rice vinegar, sugar, and salt. The seasoning added to the rice is what give it the distinctive taste and sticky texture.
- If possible, I strongly recommend picking up the proper kind of rice rather than using whatever rice you have on hand. Other varieties of rice (jasmine, basmati, etc.) will not turn out the same.
- Follow my recipe for Simple Sushi Rice before you begin making your sushi. You can find more information there on locating the proper ingredients.
Nori
- Nori is the seaweed wrapping used to hold together sushi rolls. After opening, store leftover nori sheets in an airtight bag at room temp with all the air pressed out to maintain freshness.
- Packages of nori vary a lot in quantity and price. I've tried out a variety of brands at different price points and have been happy with all of them. I don't think you need to splurge on the more expensive brands.
- A Japanese grocery store will have the widest selection of nori. You may be able to find nori in the "Asian foods" section of a large American grocery store, but you can also find nori online if needed.
- Nori comes in a variety of sizes, so make sure you pick up full sheets (approximately 8"x7"). These sheets can be cut down smaller when making rolls (if desired). You can read more about this in the How to Make Sushi Rolls post.
Wild Thoughts Roll
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- ½ batch spicy tuna or sub spicy salmon
- 3 avocado slices (~⅙th of an avocado)
- 3 tablespoon crispy onions crushed
Outside Roll
- 0.1 - 0.2 lbs thinly sliced salmon raw, sushi quality
- spicy mayo
- ~2 tbso tempura crunch (tenkasu)
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (spicy tuna, crispy onion, and avocado) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Drizzle spicy mayo over the pieces then top with tempura crunch (tenkasu). (click for guide)
Notes
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Send me pictures of your creations -- it'll make my day! Message @CraftyCookbook on Instagram or tag me in a post! Please note, tagged posts are only visible to me if your account is public. Did you make any interesting changes or substitutions for this recipe? Tell me about them in the comment section below!
Kareena says
SO GOOD! I added serrano to my spicy tuna mix and it gave it a fun little kick. This is a staple on my sushi making nights!