Spicy Seattle Tuna Roll

By Nemo

This recipe is based on the "Ichiroll" served at Safeco Field, in honor of the great Ichiro Suzuki.

Ingredients

• 4 4 4 green Thai chiles, stemmed, coarsely chopped
• 1 1 1 Tablespoon plus 1 teaspoon fresh ginger, peeled and grated
• 1 1 1 Tablespoon toasted sesame seeds
• 1 1 1 garlic clove, coarsely chopped
• 1/2 1/2 to teaspoon Kosher salt (add more for seasoning to taste)
• 1/4 1/4 1/4 cup sunflower or vegetable oil
• 2 2 2 teaspoons toasted sesame oil
• 1 1 1 teaspoon rice vinegar
• 1 1 1/8" lb. sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
• 4 4 4 toasted dried nori sheets, halved lengthwise
• 1 1/2 1 1/2 1/2 cup cooked short-grain rice, cooked
• Assorted fillings, such as sliced scallions, English hothouse or Japanese cucumbers, misuba or shiso leaves

Preparation

Step 1

Puree 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.

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.