Spicy Seattle Tuna Rolls Food

SPICY SEATTLE TUNA ROLLS

Spicy Seattle Tuna Rolls image

The Seattle Mariners serve hand-rolled tuna "Ichirolls" in honor of all-star Ichiro Suzuki.

Provided by Bon Appétit Test Kitchen

Categories Appetizer Cocktail Party Quick & Easy Oscars Tuna Shower Raw Engagement Party Party Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 13

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.

Steps:

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.
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.

SPICY TUNA ROLL

Spicy Tuna Roll image

Provided by Tyler Florence

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/2 cup fresh, raw tuna, cubed
2 tablespoons mayonnaise
2 dashes red pepper sauce
Nori seaweed
Prepared sushi rice
1 bunch radish sprouts

Steps:

In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.
To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.

SPICY TUNA ROLLS

Spicy Tuna Rolls image

Provided by Food Network

Time 40m

Number Of Ingredients 11

Ingredients

1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice
3 tablespoons snipped fresh chives
2 tablespoons sesame oil
1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoons salt, or to taste
1/4 teaspoon freshly ground black pepper or to taste
1/4 cup mayonnaise
1 teaspoon chili paste
3 Japanese cucumbers
1 teaspoons sesame seeds, toasted

Steps:

Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.

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