Phyllo Sushi Rolls
- 2 cups water
- 1 cup uncooked short-grain rice
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 (6-ounce) jar pickled ginger
- 1/4 cup fresh lime juice
- 1 1/2 tablespoons dark sesame oil
- 2 tablespoons soy sauce
- 1 (8-ounce) tuna steak (about 5 inches long)
- 8 sheets frozen phyllo pastry, thawed
- Vegetable cooking spray
- 8 sheets nori, cut into 7- x 6-inch rectangles*
- Bring 2 cups water to a boil; stir in rice. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in vinegar, sugar, and salt. Cover and chill thoroughly.
- Drain pickled ginger, reserving 1/4 cup juice. Combine ginger juice and next 3 ingredients; stir well.
- Cut tuna lengthwise into 8 strips; place strips in a heavy-duty, zip-top plastic bag. Pour half the juice mixture over tuna. Seal bag. Chill 30 minutes.
- Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Fold 1 sheet of phyllo crosswise in half; spray pastry with cooking spray. Place nori sheet on bottom edge of pastry. Spoon 3 tablespoons rice mixture across 1 short end of nori. Place 1 strip of tuna on rice mixture. Spoon 3 tablespoons rice mixture over tuna. Roll up, tucking in pastry as you roll. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo, nori, rice mixture, and tuna.
- Bake at 450° for 10 minutes or until golden. Cut each roll in half diagonally. Serve with remaining juice mixture, ginger, and wasabi.
- * Nori is a paper-thin sheet of dried seaweed that is generally used for wrapping sushi and rice balls. It can be found in Japenese markets and some supermarkets.
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