Spicy Tuna Hand Rolls
Servings: 12 Handrolls
Ingredients
For the Spicy Tuna Filling:
- 8 ounces sushi-grade bigeye or ahi tuna
- 2 tablespoons kewpie mayo
- 1 teaspoon toasted sesame oil
- 1 tablespoon low-sodium tamari, or soy sauce
- 1 teaspoon chili crisp
- 2 teaspoons sriracha
- 1 green onion, minced
- ½ teaspoon kosher salt, or to taste
For the Dipping Sauce:
- ¼ cup low-sodium tamari, or soy sauce
- 1 teaspoon chili crisp
For Assembly:
- 1 cup prepared sushi rice
- 1 cup julienned carrot
- 1 cup julienned cucumber
- 1 avocado halved and sliced thin
- 1 jalapeño, thinly sliced
- 6 sushi nori seaweed wraps, cut in half lengthwise (so that you have 12 smaller rectangles)
Instructions
Make the Spicy Tuna Filling:
- Using a sharp knife, finely dice the tuna into small, uniform pieces.
- In a medium bowl, combine the diced tuna, kewpie mayo, sesame oil, tamari, chili crisp, sriracha, and green onion. Gently fold until everything is well combined. Taste and season with salt as needed. Keep refrigerated until ready to assemble.
Make the Dipping Sauce:
- In a small bowl, combine the tamari and chili crisp. Set aside.
Assemble the Hand Rolls:
- Lay a piece of nori shiny side down on a flat surface. Place a small spoonful of sushi rice on the left corner of the nori, spreading it into a thin layer. Top with a small scoop of spicy tuna, then layer on a few strips of carrot, cucumber, a couple slices of avocado, and a slice or two of jalapeño.
- Fold the bottom left corner of the nori up and over the filling, then continue rolling at an angle to form a cone shape, pressing gently to seal. Repeat with the remaining nori and fillings.
- Serve immediately with the dipping sauce.
Nutrition
Calories: 109kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 153mg | Potassium: 100mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 58IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.4mg