Spicy Seattle Tuna Rolls


Yield: 1 serving
Community Recipe from


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  1. 4 Green Thai chiles, stemmed, coarsely chopped
  2. 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
  3. 1 tablespoon toasted sesame seeds
  4. 1 garlic clove, coarsely chopped
  5. 1/2 teaspoon kosher salt plus more for seasoning
  6. 1/4 cup sunflower or vegetable oil
  7. 2 teaspoons toasted sesame oil
  8. 1 teaspoon distilled white vinegar
  9. 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
  10. 4 toasted dried nori sheets, halved lengthwise
  11. 1 1/2 cups (about) cooked short-grain rice, cooled
  12. Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms

  13. Ingredient info:Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
  14. print a shopping list for this recipe

  15. preparation

  16. 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.
  17. 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.

  18. Read More http://www.epicurious.com/recipes/food/views/Spicy-Seattle-Tuna-Rolls-366728#ixzz2IfZYzusx
January 2013

This recipe is a personal recipe added by batesballard22 and has not been tested or endorsed by MyRecipes.

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