SPICY SEATTLE TUNA

SPICY SEATTLE TUNA image

Categories Fish

Yield 8 Servings

Number Of Ingredients 13

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 sashimigrade yellowfin tuna fillets, cut into 1/8" cubes
4 toasted dried nori sheets, halved lengthwise
1 1/2 cups (about) cooked shortgrain 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.

Steps:

Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a miniprocessor 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. calories 182, 9 grams fat, 9 grams carbohydrates Nutritional analysis provided by Bon Appétit