Spicy Seattle Tuna RollsJonny Valiant
The Seattle Mariners serve tuna "Ichirolls" in honor of all-star Ichiro Suzuki.
Recipe information
Total Time
40 minutes
Yield
Makes 8 servings
Ingredients
4 Green Thai chiles, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 tablespoon toasted sesame seeds
1 garlic clove, coarsely chopped
1/2 teaspoon kosher salt plus more for seasoning
1/4 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 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
**Ingredient info:**Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.
Preparation
Step 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.
Step 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.
Nutrition Per Serving
calories 182
9 grams fat
9 grams carbohydrates
#### Nutritional analysis provided by Bon Appétit
Recipe notes
Back to topSee Related Recipes and Cooking Tips
How to Do Sushi Night Right
From fresh sushi rice and hand rolls to avocado salad, it's easier than you think to bring the sushi bar to your dinner table.
