Spicy Seattle Tuna Rolls

Ingredients for Spicy Seattle Tuna Rolls

• 4 Green Thai chillies, stemmed, coarsely chopped

• 1 tablespoon plus 1 teaspoon grated peeled fresh ginger

• 1 tablespoon toasted sesame seeds

• 1 garlic clove, coarsely chopped

• 1/2 teaspoons kosher salt plus more for seasoning

• 60ml sunflower or vegetable oil

• 2 teaspoons toasted sesame oil

• 1 teaspoon distilled white vinegar

• 450g sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes

• 4 toasted dried nori sheets, halved lengthwise

• 275g (about) cooked short-grain rice, cooled

• Assorted fillings, such as sliced spring onions, English hothouse or Persian cucumbers, coriander leaves, and chive blossoms

• Ingredient info:Look for Thai chillies, nori, and chive blossoms at better supermarkets and at Asian markets.

Purée chillies, ginger, sesame seeds, garlic, and 1/2 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.