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Spicy Seattle Tuna Rolls

Name: Spicy Seattle Tuna Rolls
Cuisine: japanese
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.

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
2.
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.

Recipes sourced from Epicurious.com.

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