Spicy Tuna Hand Rolls
Serves: 3
Isabella Feil
1 January 1970
Based on User reviews:
56
Spice
23
Sweetness
46
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.25 cups
Rice (sushi, rinsed)1 tbsp
Rice Vinegar (unseasoned)1 tbsp
Sugar2 tbsps
Sesame Seed (toasted)2 cup
Mayonnaise2 tbsps
Lemon Juice (fresh)1 tbsp
Soy Sauce1 tsp
Sesame Oil1 tsp
Ginger (grated peeled)1 tbsp
Vegetable OilDirections:
1
Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water
2
Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes
3
Remove from the heat and let stand, covered, 10 minutes
4
Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl
5
Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature
6
(The rice can be made up to 2 hours ahead; cover with a damp cloth
7
) Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl
8
Cover and refrigerate until ready to use
9
Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper
10
Heat a nonstick skillet over medium-high heat until hot
11
Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side
12
Transfer to a plate and refrigerate until ready to use, or up to 1 hour
13
Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat
14
Cut each sheet in half with kitchen shears to make 12 rectangles
15
Thinly slice the tuna and season with salt
16
Lay a seaweed rectangle on a work surface with a long side facing you
17
Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left
18
Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives
19
Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal
20
Repeat with the remaining ingredients
21
Serve with pickled ginger and more sauce
22
Photograph by Anna Williams