Spicy Tuna Hand Rolls
Ingredients
| 4 Thai bird chilies, minced | ||
| 1 tbs fresh ginger | ||
| 1 tbs toasted sesame seeds | ||
| 1 garlic clove, minced | ||
| kosher salt to taste | ||
| black pepper to taste | ||
| 1/4 cup canola oil | ||
| 2 tsp sesame oil | ||
| 1 tsp white vinegar | ||
| 1 lb sushi grade tuna, cut into 1/8 inch cubes | ||
| 4 toasted nori sheets, halved lengthwise | ||
| 1 and 1/2 cups Japanese sushi rice, washed and cook according to package directions | ||
| Assorted fillings: sliced scallions, seeded cucumbers, diced, cilantro etc. | ||
| soy sauce for dipping | ||
| wasabi paste for dipping |
Directions:
- Puree the chiles, ginger, sesame seeds, garlic and salt to taste in a food processor until a paste forms.
- Cook the rice according to package directions.
- Transfer the mixture to a bowl, then stir in oil and vinegar. Season the dressing with salt and pepper.
- Add the tuna and toss to coat.
- Toast the nori sheets over a gas flame on the shiny side, then place them on a work surface with the short side facing you.
- Spread about 2 rounded tablespoons of the rice evenly on the bottom third of each nori sheet.
- Divide tuna mixture among rolls, spooning over rice.
- Top with fillings, then roll into cones using a few grains of cooked rice as a glue to seal
- Mix some wasabi along with soy sauce for dipping.
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