Rolls with tuna and cucumber in spicy sauce

Rolls with tuna and cucumber in a spicy sauce are a delightful fusion of flavors and textures, perfect for a satisfying meal or appetizer. You can make these rolls with nori sheets for a sushi-like experience or rice paper for a fresh, spring roll-style alternative. Here's a recipe for making these rolls with a spicy sauce:

Ingredients:

For the Rolls:

• 1 cup sushi rice (or short-grain rice)
• 1 1/4 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 lb (about 225g) fresh tuna, sushi-grade or sashimi-grade, cut into thin strips
• 1 cucumber, julienned
• 4 sheets nori (seaweed) or rice paper wrappers
• 1 avocado, sliced (optional, for added creaminess)

For the Spicy Sauce:

• 1/4 cup mayonnaise
• 1-2 tablespoons sriracha sauce (adjust to taste for spiciness)
• 1 teaspoon soy sauce or tamari
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup (optional, for sweetness)

Instructions:

Prepare the Rice:

1. Cook Rice:

   • Rinse the sushi rice under cold water until the water runs clear.
   • In a rice cooker or pot, combine the rice and water. Cook according to the rice cooker's instructions or bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes. Let the rice sit covered for another 10 minutes after cooking.

2. Season Rice:

   • In a small bowl, mix the rice vinegar, sugar, and salt until the sugar and salt are dissolved.
   • Gently fold the vinegar mixture into the cooked rice. Let the rice cool to room temperature before using.

Prepare the Spicy Sauce:

1. Mix Sauce:
   • In a small bowl, combine the mayonnaise, sriracha sauce, soy sauce, rice vinegar, and honey (if using). Adjust the level of sriracha to taste.

Assemble the Rolls:

If using Nori Sheets:

1. Prepare Nori:

   • Place a sheet of nori on a bamboo sushi mat lined with plastic wrap or parchment paper, shiny side down.

2. Spread Rice:

   • Wet your hands to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top edge of the nori.

3. Add Fillings:

   • Arrange the tuna strips, julienned cucumber, and avocado slices (if using) in a line along the bottom edge of the rice-covered nori.

4. Roll:

   • Using the sushi mat, carefully lift the edge of the nori closest to you and begin rolling it tightly over the filling. Press gently to ensure the roll is firm.

5. Slice:

   • Using a sharp knife, slice the roll into bite-sized pieces, wiping the knife between cuts to prevent sticking.

If using Rice Paper Wrappers:

1. Soften Rice Paper:

   • Fill a shallow dish with warm water. Dip one rice paper wrapper into the warm water for about 10-15 seconds, or until it becomes pliable.

2. Layer Ingredients:

   • Lay the softened rice paper on a clean surface or a large plate.
   • Place a small amount of sushi rice in the center of the rice paper. Add a few strips of tuna, cucumber, and avocado slices (if using).

3. Roll:

   • Fold the sides of the rice paper over the filling, then roll from the bottom up, tightly but gently, to form a log. Seal the edge by pressing it gently.

4. Slice:

   • Slice the rolls into bite-sized pieces using a sharp knife.

Serve:

1. Arrange:

   • Arrange the rolls on a serving platter.

2. Serve with Sauce:

   • Serve with the spicy sauce on the side for dipping. You can also drizzle the sauce over the rolls if preferred.

Tips:

• Tuna Quality: Ensure you use sushi-grade or sashimi-grade tuna for the best flavor and safety.
• Nori vs. Rice Paper: Nori gives a traditional sushi feel, while rice paper is lighter and more refreshing.
• Customize: Feel free to add other vegetables or ingredients to the rolls based on your preferences.

These tuna and cucumber rolls with spicy sauce are a flavorful and exciting dish that’s perfect for sushi enthusiasts and newcomers alike. Enjoy!