Ahi Yellowfin Tuna Rolls and Hand Rolls
*Note for the cook: You can also use a neutral oil, mashed avocado, olive oil or hummus to mix in with the Chicken of the Sea Wild Catch Ahi Yellowfin Tuna instead of the mayo + mustard combination.
Servings: 2
Equipment
- bamboo rolling mat used to make sushi rolls
- small bowl of water
- wood cutting board or other clean surface
- sharp knife
Ingredients
For the rice:
- 2 cups cooked white medium grain rice slightly cooled
- 1 tablespoon sesame oil + more if needed
- roasted sesame seeds
For the rolls:
- 1 container Premium Ahi Yellowfin Tuna drained
- 1 heaping tablespoon mayonnaise*
- 1 tablespoon Dijon mustard optional
- 1/2 teaspoon finely diced chives or green onions + more for garnish
- 4 sheets dried roasted seaweed (nori)
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 2 medium carrots peeled and julienned
- 1 seedless cucumber unpeeled and julienned
- low sodium soy sauce
- roasted sesame seeds
Instructions
- For the rice: Place cooked white rice into a large bowl and let cool for at least 10 to 15 minutes. Starting with 1 tablespoon, drizzle the sesame oil over the rice and sprinkle on some sesame seeds. Add just a touch more sesame oil if needed but do not overdo it. Your rice only needs a hint of sesame oil for taste. The sesame oil also makes the rice easier to work with.
- For the tuna: Using a small bowl, mix together the drained Premium Ahi Yellowfin Tuna with the mayonnaise, Dijon mustard (or other binding agent as listed above*) and the chives. Set aside.
- To make the rolls: Take one sheet of the dried nori and place onto your bamboo mat (make sure the bamboo sticks are horizontal). Spread about a ½ cup of cooked, seasoned rice onto 2/3 of the sheet of nori, spreading it evenly with your fingers. Tip:leave at least one inch uncovered (with no rice at all) at the top. This will help you to seal your roll at the end.
- Lay in the Premium Ahi Yellowfin Tuna mixture in an even row towards the bottom of the nori sheet, on top of the rice, and then all of the ingredients (one red and one yellow bell pepper strip, a few carrots and a few cucumbers) on top of the tuna, leaving about an inch of exposed rice down at the bottom. Using the bamboo mat on the end closest to you, roll from the bottom up and over the ingredients (like you're rolling a sleeping bag), pressing down gently but firmly to make the fillings stay in. As you continue to roll, pull the mat up with one hand and straighten it with your other hand. Continue until you have reached the end and the roll has formed.
- Using your fingers, dab just a little bit of water along the top seam of the dried seaweed and roll to seal it closed if needed. Roll and gently squeeze one last time with the bamboo mat, set aside and continue with the other seaweed sheets.
- When all of the rolls are finished, using a sharp knife, dip the knife into some water and lift the knife up so the water runs down the blade. This will help you to get a nice, clean cut. Slice each roll into about 8-10 pieces. Sprinkle on some sesame seeds and more diced chives or green onions, serve with soy sauce if desired and enjoy!
- To make hand rolls: Lay the sheet of nori down on a flat surface and add 2 or 3 tablespoons of the seasoned rice in the lower right hand corner and flatten out. Top with 1 to 2 tablespoons of the Premium Ahi Yellowfin Tuna mixture and top with some veggies. Roll the bottom left corner up to the middle of the top edge of the nori and continue rolling to form a triangle or cone shape. Alternatively, you can cut one nori sheet in half to get 2 rectangular nori sheets to make smaller hand rolls if desired. Enjoy!
Notes
*Note for the cook: You can also use a neutral oil, mashed avocado, olive oil or hummus to mix in with the Chicken of the Sea Wild Catch Ahi Yellowfin Tuna instead of the mayo + mustard combination.