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Get ready for a fun and interactive DIY sushi spread that's sure to become a new favorite weeknight activity in your house! Our buttery Atlantic salmon and rich Ahi tuna steaks are enhanced by the unexpected and beautiful flavors of New York Shuk's Harissa BBQ Sauce and Fiery Harissa Spice, complementing the essence of Japanese sushi.
Ingredients
3 cups short-grain Japanese rice
½ cup rice vinegar
2 Tablespoons sugar
2 teaspoons salt
½ teaspoon salt
cooking oil spray
1½ pounds #1 Grade ahi tuna steaks
⅓ cup mayonnaise
2½ Tablespoons New York Shuk Signature Harissa
1 teaspoon New York Shuk Fiery Harissa Spice
2 Tablespoons soy sauce
1½ teaspoons toasted sesame oil
salt
3 packages (each 0.17 ounces/5 g) roasted seaweed snack, crumbled into little pieces
½ cup toasted white sesame seeds
½ cup black sesame seeds
4 Tablespoons New York Shuk Fiery Harissa Spice
1½ teaspoons Maldon sea salt
4 firm Persian cucumbers
seaweed (traditional seaweed sheets cut into 4 pieces or conveniently available seaweed snacks work well for wrapping your creations)
1 bunch scallions, green part thinly sliced
1 avocado, halved, pitted, peeled and cut lengthwise into thin slice
soy sauce for dipping
pickled ginger, shiso leaves and wasabi (optional)
Rice
Rice Seasoning (or can purchase ready-made at a Japanese specialty store)
Grilled Harissa Salmon
Spicy Tuna
Harissa Furikake
Additional Toppings
Directions
Rice
Cook according to packaging instructions
Stir in rice seasoning
Rice Seasoning
In a small bowl, stir together rice vinegar, sugar and salt until the sugar and salt are dissolved; to help them dissolve more easily, you can first warm the vinegar slightly.
Grilled Harissa Salmon
Place the salmon in a bowl or on a plate, season with the salt and add the Harissa BBQ Sauce, covering the entire fish.
Heat a stovetop grill pan over medium-high heat.
Spray the grill pan and the skin side of the salmon with cooking oil spray.
Place the salmon, skin side down, on the pan and cook for 4 minutes.
Spray the top of the fish, then flip and cook for 4 minutes longer, or to your preferred doneness.
To ensure the salmon does not dry out, it’s important to remove it from the heat before you think it’s actually ready. You can serve the fish at room temperature.
Spicy Tuna
Dice the tuna into small pieces.
In a large bowl, stir together the tuna, mayonnaise, Signature Harissa, Fiery Harissa, soy sauce and sesame oil.
Taste and adjust the seasoning with salt.
Harissa Furikake
Furikake is a dry Japanese condiment that’s often sprinkled on top of cooked rice, vegetables, fish and more. Store in an airtight container.
In a small bowl, stir together the roasted seaweed snack, white and black sesame seeds, Fiery Harissa and sea salt.
If you have a spice grinder, you can grind some of the mixture to create a finer texture.
In place of the harissa furikake, you can use toasted sesame seeds when serving the sushi.
Additional Toppings
Wash the cucumbers but don’t peel them.
Cut each cucumber lengthwise into 4 pieces, then turn the slices face down on the cutting board and cut each slice into 5-6 thin pieces.
To Serve
Set out all of the components: rice, seaweed, salmon, tuna, cucumbers, scallions, avocado, harissa furikake, pickled ginger, shiso leaves, wasabi and soy sauce for dipping in bowls and on platters.
Let everyone assemble their own sushi.
Take a piece of seaweed, add a tablespoon of rice and top with the different toppings.
To make a sushi bowl, place the rice in a bowl and top with the different toppings.