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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The Seattle Mariners serve tuna Ichirolls in honor of all-star Ichiro Suzuki. 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 |
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.
3. calories 182, 9 grams fat, 9 grams carbohydrates Nutritional analysis provided by Bon Appétit
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