Spicy Tuna Hand Rolls


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
  • 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.




25 min


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