Spicy Tuna Veggie Rolls
These lovely Spicy Tuna Veggie Rolls are a lot faster and easier to make than real sushi. Real Food Coaching
Servings: 12
Ingredients
Spicy Tuna
- 300 grams Ahi Tuna (Sushi Grade)
- 3 tbsp spicy mayo ( See Recipe Below )
- 2 tbsp green onions or chives
- 1 shallot -minced-
Spicy Mayo
- 1/2 cup Mayo
- 2 tbsp Sriracha sauce
- 1 tbsp toasted sesame oil
Instructions
- Begin by making the spicy mayo either using my Simple Mayo Recipe or jarred mayo will do (if you must). Mix mayo, sriracha and sesame oil with a spoon until mix is uniform. Set aside.
For the spicy tuna simply mix 3 tbsp of the spicy mayo with the shallots, chives and diced up Ahi tuna. Set aside.To make the cucumber rolls, cut the ends off a medium English cucumber and slice it lengthwise, as thinly as you possibly can. The use of a mandolin would make this process a lot easier here for the thinner your slices are, the better the rolls will hold. I didn't have my mandolin at that time so I had to use a knife, hence the thick cucumber strips seen in the pictures. (You might also want to try a peeler)Place the cute strips flat on a chopping board and place one spoonful of the spicy tuna about 1 inch from the edge. Stack the rest of the ingredients on top of the spicy tuna, keeping as tight as possible. Roll the cucumber slices onto themselves to form 12 rolls and set them onto paper towels to absorb excess moisture. (If needed, secure rolls with a toothpick.)Voilà! You've got yourself the perfect appetizer. *Serve immediately after assembling or they might get a bit mushy.
Notes
