Spicy Tuna Handrolls
est. 390 cal
FRESH FROM THE STORE
- 8 pcs Nori sheets
- 1/4 pound Sashimi grade Tuna
- 1/2 Cucumber
- 1/2 Avocado
- 2 pcs Green Onion
FROM YOUR PANTRY
- 1/4 cup Sushi Rice
- 1/4 cup Tamari Sauce
- 1-3 tablespoons Shichimi Mix
- 4 tablespoons Lime Juice
- 3 tablespoons Rice Vinegar
Wash green onions. Peel cucumber. Remove skin and seed of avocado. Cut cucumber in half, then cut into thin stripes. Cut avocado and tuna into stripes. Cut green onion into thin slices.
Heat up 1 1/2 cups of water in a pot. Once it starts boiling, add rice, cover, and reduce heat to low. Cook rice for about 12 to 15 minutes, or until the rice is tender and completely has absorbed the water. Stir occasionally while it is cooking. When ready, add rice vinegar, fluff it with a fork and set aside.
Move all ingredients around a flat clean surface. Place nori sheet in the center. Using a spoon spread about 2-3 tbsp rice on left half of the nori sheet. If rice gets too sticky add a little bit of water.
Add a couple of tuna, avocado and cucumber stripes on top of the rice. Sprinkle shichimi mix (1 teaspoon for mild, 1 tablespoon for spicy). Place them in a diagonal angle.
Wrap tuna hand roll. Start with the lower left end until you reach the upper right end.
To seal the handroll, add a little bit of rice at the lower right edge of the nori sheet. The rice will stick both parts of the nori sheet together.
To make ponzu dipping sauce, mix tamari sauce and lime juice in a small bowl.Serve tuna rolls and dip them in the sauce.