Spicy Tuna Rolls

Grilled Baby Octopus Salad and Spicy Tuna Rolls by Wasabi

Wasabi has served up tasty and creative Asian cuisine on Manhattan Avenue since 2000. Owned and operated by head chef Robby Wijaya, the restaurant has carved out its spot in Greenpoint as a purveyor of both authentic Japanese dishes and Asian fusion fare.

Wijaya immigrated to the United States from Indonesia, and attended French culinary school in Manhattan. While his primary training as a chef was in French cuisine, he picked up the ins and outs of Asian cuisine while working at several Asian restaurants throughout the five boroughs.

Wasabi offers a ton of Asian delights, including teriyaki dishes, tempura dishes and a vast array of sushi rolls. Wijaya leaves himself room to incorporate a variety of styles from across the globe, making for unique takes on Asian favorites. If you want to become a beneficiary of Wijaya’s residual French culinary influences, order the green tea crème brûlée for dessert.

Spicy Tuna Rolls
Makes one roll

Ingredients:
For Japanese Kewpie mayonnaise:
½ teaspoon Siracha hot sauce
½ teaspoon Chinese sesame oil
½ teaspoon Japanese hot sauce

For sushi roll:
3 tablespoons of fresh, raw tuna
Chopped scallions
1 sheets of nori (Japanese seaweed)
1 teaspoon sesame seeds
Pre-prepared sushi rice
Cucumber peeled and sliced into thin, short strips
Tempura flakes
Wasabi
Fresh, white ginger

Directions:
Take about one handful of sushi rice, and spread it evenly onto one sheet of nori. Sprinkle chopped scallions and sesame seeds onto the rice. Prepare the Kewpie mayonnaise by mixing the Siracha hot sauce, sesame oil, and Japanese hot sauce together in a small bowl. Then, add chopped scallions and raw tuna to the mayonnaise and mix well. Put the mixture onto the rice in a long column. Add cucumber strips and sprinkle on tempura flakes. Roll the nori into a cylinder, pressing ends together firmly. Slice the cylinder into eight medallions, and serve with wasabi and white ginger.

Grilled Baby Octopus Salad
Makes one salad

Ingredients:
Mixed greens
1 cup jicama, chopped into small chunks
4-5 cherry tomatoes
½ cup chopped mango
½ cup broken-up honey walnuts
2 teaspoons Ranch dressing
1 teaspoon yuzukosho (Japanese seasoning)
5 pieces baby octopus (available to buy pre-packaged and seasoned with honey and sesame oil)

Directions:
First, mix the salad ingredients together in a bowl and toss. Grill the baby octopus to desired crispiness (Robby likes them crispy). Add the grilled octopus to the salad and season with sesame seeds.

Share