Spicy Seattle Tuna Rolls
Fresh sashimi-grade tuna mixed with a spicy Thai chile and sesame dressing, wrapped in nori sheets with sushi rice and fresh vegetables. These homemade hand rolls combine the perfect balance of heat, umami and fresh seafood flavors.
Ingredients
- •4 whole Green Thai chiles, stemmed, coarsely chopped
- •1 tablespoon grated peeled fresh ginger
- •1 tablespoon toasted sesame seeds
- •1 clove garlic clove, coarsely chopped
- •½ teaspoon kosher salt plus more for seasoning
- •¼ cup sunflower or vegetable oil
- •2 teaspoons toasted sesame oil
- •1 teaspoon distilled white vinegar
- •1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
- •4 sheets toasted dried nori sheets, halved lengthwise
- •1½ cups cooked short-grain rice, cooled
- •1 serving Assorted fillings
- •Ingredient info
- •nori
- •shopping note
Cooking Instructions
- 1.
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
10 min
- 2.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.
15 min
