tuna sushi

Homemade canned tuna sushi sauce? i want to make my own homemade sushi but i want to use tuna instead of raw fish. What sushi sauces can I use to spice up the tuna? What sauces is usually used for the raw fish that would taste good for tuna as well? Here's a couple of recipes for you!: Dynamite Sauce for Sushi 1/2 cup mayonnaise (low or fatfree ok) 2 tablespoons sriracha hot sauce (Vietnamese..buy at Asian Market) 1/2-1 teaspoon masago smelt roe (buy at Asian Market) Mix the three ingredients together. You may add more hot sauce or Masago to your tastes. ====================================== Tuna Salad Sushi 1 (12 ounce) can chunk light chunk tuna in water, drained 1/4 cup mayonnaise 1/2 cup chopped celery 2 large flour tortillas (10-inch) 6 slices carrots In a mixing bowl, stir together tuna, mayonnaise and celery, breaking up any large chunks of tuna. Place half of the tuna salad on each tortilla in a line, slightly below the center of the tortilla; make a line of carrot strips along the middle of the tuna salad. Roll into a cylinder, sushi-fashion. Trim ends and cut each roll across into 6 pieces. Place into resealable lunch containers, cut side up.

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The Demise Of The Blue Fin Tuna

Marine scientist's predict that the world's remaining stock of Blue Fin Tuna could be on the verge of extinction. Unfortunatly not everyone is ready to heed the warnings given.

European officials at a recent international meeting blocked a proposal by the U.S.A and environmental groups on a complete fishing ban. This called for a ban on all Blue Fin fishing for 9 months a year, but now reduced fishing quotas are in place.

A solution would be for each of us Sushi lovers to join together in the protection of the species, by imposing our own personal ban. The call to arms is necessary to allow the species to recover to sustainable levels. We have to be proactive in refusing to buy Sushi made with Blue Fin Tuna, and restaurant owners must remove it from their menus.
The "California Roll" could provide a sensible substitute, as it gives the rich taste and texture similar to that of Toro on the tongue.

It's creation harps back to the 1960's when chef Ichiro Mashita of the Sushi restaurant Tokyo Kaiken, was having difficulties obtaining Toro(The fatty belly of the Blue Fin Tuna), and needed a way to satisfy the rich taste and texture given by the Toro. The solution, a rich mix of Crab and advacado inside with Nori on the outside.

This combination has become the most common form of Sushi in America today, and all because of the scarcity of Blue Fin Tuna. Which goes to show we can abstain from the Blue Fin, and indeed MUST in order to save this magnificent fish.
So join the campaign to save our Blue Fin and just say NO........

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Hi my name is Paul Lowe and I love writing for pleasure on a wide range of topics. My pastimes include Internet Marketing, Japanese cuisine, horse riding and online games. Feel free to visit my blog at: http://www.ninjatactics.biz