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Need some spicy tuna sushi help.

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ferret Apr 1, 2009 11:49 AM

Anyone have any ideas for a pesachdik version of the spicy mayo that they use for spicy tuna sushi?

I was thinking of a spicy tuna roll substituting quinoa for rice. I don't see any problem finding the fresh tuna, but most of the spicy mayo recipes suggest canned Japanese chilies. I've eaten my weight in these but never tried to make one.

Anyone??

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    ferret RE: ferret Apr 1, 2009 11:51 AM

    Failing this, my Plan B is ceviche. The more I think about it, ceviche is a perfect pesach appetizer.

    1. goodhealthgourmet RE: ferret Apr 1, 2009 12:02 PM

      re: the spicy tuna...while not traditional, i've seen places make it with cayenne. the quinoa is an interesting idea, though you'd have to cook it to the point where it gets a but gummy so the grains stick together. or you could take a tip from this guy...

      http://www.app.com/article/20090401/L...

      he adds a little potato starch to the nori to help it stick!

      2 Replies
      1. re: goodhealthgourmet
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        ferret RE: goodhealthgourmet Apr 1, 2009 12:38 PM

        I can still do the sushi rice thing with the quinoa (cider vinegar with dissolved sugar) to make it "sticky."

        1. re: goodhealthgourmet
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          cheesecake17 RE: goodhealthgourmet Apr 1, 2009 12:55 PM

          I find I like quinoa when it's a bit gummier than it should be. It holds on to the flavor in a different way...

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          rockycat RE: ferret Apr 2, 2009 07:30 AM

          IIRC, Manischewitz or someone similar makes a KP wasabi mayo. It's not ideal but that may help you some.

          5 Replies
          1. re: rockycat
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            ferret RE: rockycat Apr 2, 2009 08:29 AM

            That stuff genuinely tastes like a-s-s. Nowhere near the nightmare of the faux mustard some genius tried to foist on us years ago. Pesach doesn't need to mean crappy condiments, but somehow the bigger manufacturers feel they can get away with it -- case in point: there's never been a decent ketchup, and there's not a single ingredient in it that couldn't be Pesachdik.

            1. re: ferret
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              avitrek RE: ferret Apr 2, 2009 11:07 AM

              Pesach ketchup tastes like Israeli ketchup. The reason for both is simple, sugar instead of corn syrup. You're used to American ketchup with corn syrup. No way to make that KP if you don't eat kitniyot.

              1. re: avitrek
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                ferret RE: avitrek Apr 2, 2009 12:15 PM

                Nope, that's not it. I grew up on Heinz in the pre-corn syrup era and their Organic Ketchup product, containing sugar and no corn syrup, has the same classic Heinz flavor. The Pesach ketchup just sucks. It always has.

                1. re: ferret
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                  avitrek RE: ferret Apr 2, 2009 01:10 PM

                  Well the Pesach ketchup isn't Heinz. So the question is, does the Pesach ketchup manufacturer make a non-Pesach ketchup and how does that taste? It's probably just that Manishevitz can't make a decent ketchup.

                  1. re: avitrek
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                    ferret RE: avitrek Apr 2, 2009 01:26 PM

                    None of the traditional Kosher labels can make a good ketchup, Pesach or otherwise. It's nutty. If Heinz could only be persuaded to get Pesach certification for their Organic, the world would beat a path to their door.

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