Tuna Avocado Sushi Hand Rolls Food

SEARED TUNA & AVOCADO ROLLS

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

SPICY TUNA HAND ROLLS

Steps:

• Make the rice: Put the rice in a small saucepan and add 1 1/4 cups water. Bring to a boil, then cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, 10 minutes. Meanwhile, whisk the rice vinegar, sugar and 1 teaspoon salt in a large bowl. Gently stir in the sesame seeds and cooked rice with a rubber spatula and let cool to room temperature. (The rice can be made up to 2 hours ahead; cover with a damp cloth.)
• Meanwhile, make the sauce: Combine the mayonnaise, lemon juice, Sriracha, soy sauce, sesame oil and ginger in a medium bowl. Cover and refrigerate until ready to use.
• Make the tuna: Rub the tuna with 1/2 teaspoon each salt and pepper. Heat a nonstick skillet over medium-high heat until hot. Add the vegetable oil, then add the tuna and sear until golden brown, about 2 minutes per side. Transfer to a plate and refrigerate until ready to use, or up to 1 hour.
• Assemble the rolls: Toast the seaweed by waving it directly over a gas or electric burner over medium heat. Cut each sheet in half with kitchen shears to make 12 rectangles. Thinly slice the tuna and season with salt. Lay a seaweed rectangle on a work surface with a long side facing you. Press some rice onto the left side of the sheet using moistened fingers, leaving a 1-inch border on the left. Top with 1 slice each of tuna and avocado, a spoonful of sauce, and some cucumber, carrot and chives. Starting from the bottom left corner, tightly roll into a cone shape, moistening the edge of the seaweed to seal. Repeat with the remaining ingredients. Serve with pickled ginger and more sauce.

TUNA AND AVOCADO URAMAKI

Steps:

• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips in a small bowl of ice water and moisten the sheet just until lightly coated with water.
• Using your fingertips, gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Sprinkle 1/2 teaspoon of sesame seeds onto the rice. Flip the nori over, keeping the long side of the sheet closest to you.
• Place 1 1/2 ounces of tuna lengthwise down the nori. Place 2 to 3 slices of avocado next to the tuna (make sure the avocado is snug next to the fish). Moisten your fingers and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the tuna and avocado. Tuck the edge of the nori around the tuna and avocado and continue rolling the sushi roll over until the seam is on the bottom of the roll.
• Place the roll on a makisu (sushi rolling mat) wrapped in plastic wrap and use the makisu to lightly press to shape the roll.
• Dip the tip of a knife into the bowl of ice water and allow the water to run down the blade. Slice the roll into 8 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
• Serve with soy sauce, pickled ginger and wasabi if desired.