Check out these other tasty recipes from Rocco:

• Episode 1: Will You Marry Me?
  Beef Wellington and Crème Brulee
• Episode 2: I'm Afraid of Fish
  Monkfish Fritters and Smoked Ahi Burgers
• Episode 3: Your Are My Heart
  Stuffed Artichokes and Potato Gnocchi
• Episode 4: Mamma Mia
  Crown Roast of Lamb a la Pizzaola and Polenta Stuffing
• Episode 5: For the Ladies
  Spicy Tuna Rolls and Mushroom & Asparagus Rolls
• Episode 6: I Call My Husband, My Wife!
  Shells and Cheese with Bacon, Roasted Butterfly Chicken
• Episode 7: Mr. Mom
  Shrimp Paella and Sangria
• Episode 8: Diva of Flava
  Fried Chicken and Gravy, Baked Sweet Potatoes, Strawberry Graham Cracker Tarts
• Episode 9: When Irish Eyes Are Smiling
  Coddle and Irish Soda Bread
• Episode 10: Look at Me Now!
  Baked Salmon and Brown Rice
• Episode 11: My Daughter's a Picky Eater
  Whole Wheat Pizza and Yogurt Pops
• Episode 12: The Freshman Fifteen
  Mediterranean Mixed Grill with Hummus, Pita Chips and Tabbouleh
• Episode 13: I'm in the Doghouse
  Shrimp and Pico de Gallo Salad with Pasteles

More Rocco Recipes:

• Shrimp Au Poivre with Broiled Zucchini
• Spinach and Boursin Ravioli with Vodka
• Veggie Marinara

Spicy Tuna Rolls and Mushroom Asparagus Rolls

• 2 cups short grain sushi rice
• water to cover
• 3 tablespoons sushi seasoning
• 8 sheets nori
• wasabi paste
• pickled ginger
• soy sauce

For Spicy Tuna:
• 7½ ounces diced sushi-quality tuna
• 2-3 tablespoons mayonnaise
• 1 tablespoon Sriracha
• 1 scallion, finely chopped
• Togarashi to taste
• salt to taste

For Mushroom Asparagus Roll:
• 4 stalks blanched asparagus
• 2 tablespoons sesame oil
• 1 clove chopped garlic
• 1 tablespoon chopped ginger
• 2 scallions, finely chopped
• 3 cups sliced shitake mushrooms
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• zest and juice of 1 lime

For Dessert Mango Hand Roll:
• 1 large mango diced
• ¼ cup raspberry yogurt, plus extra for drizzling
• black sesame seeds

Serves 4

Cook rice in rice cooker according to package instructions. Lay out in a shallow wide bowl and sprinkle with sushi seasoning. Cover with clean towel and allow to cool.

For Spicy Tuna mixture: combine tuna with remaining ingredients and mix well. Season to taste.

For Mushroom Asparagus mixture: heat sesame oil in a large saute pan over high heat. Add garlic, ginger and scallions and stir fry until very fragrant, about 1 minute. Next, add mushrooms and saute until tender, about 5 minutes. Add soy sauce, rice wine vinegar and mirin to the mixture and turn off heat. Stir in lime juice and zest. Allow to cool.

To assemble sushi, lay out a sheet of nori on a bamboo mat. Spread a small amount of rice over the nori to cover evenly. Flip nori over so rice side is facing down. Add desired filling and use bamboo mat to roll and shape sushi. Slice and arrange on platter. Serve with soy sauce, wasabi and pickled ginger.

For Dessert Mango Hand Rolls: mix 1 cup cooked sushi rice with 1/4 cup raspberry yogurt. Spread 1/4 of rice mixture over left half of nori sheet. Pile 1/4 of the diced mango toward the top left hand corner of the nori. Roll up into a cone shape and use a very small amount of rice mixture to "seal" the nori. Drizzle mango with a little of the yogurt and sprinkle with black sesame seeds. Serve.

Meet Rocco DiSpirito -- Celebrity chef, television personality and star of Rocco Gets Real.