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.

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