Friday, August 2, 2013

Spicy Tuna "Sushi" wrap

Somehow, I'd never tried tuna in olive oil before last year.  We were always a "tuna in water" house growing up, so that's what always I bought.  As one who generally dislikes mayonnaise, I was thrilled to realize that much didn't need much added to it, as the oil left the fish tasting moist on its own.

As with most new things, I started tinkering with various recipes & swapping the tuna in oil for the tuna w/mayo until I had a revelation... that a close approximation to the spicy tuna I like at sushi places could be made simply by adding Sriracha.

From there, it was a only a matter of finding the right inspiration

. Lavash wraps are a staple in our home, as are avocados, and the dried seaweed snack I get at Trader Joe's(essentially the wrap of a sushi roll cut into rectangles and seasoned), so my first attempt combined these things in a sushi inspired lunch wrap. It tasted good enough, but something was definitely missing.  Then it hit me, it needed the vinegared rice.  This addition had two effects.  It stabilized the roll, and turned it into a dish for two (the pieces are mammoth). A sprinkling of sesame seeds gave it a nice touch of presentation, and the addition of a dipping sauce rounded it out into something that would fit in at a sushi house as an option for those hung up on "raw fish".  

  • 1 can tuna in olive oil 
  • 1-2 tbsp Sriracha hot sauce
  • 1 avocado, sliced 
  • 1/2 cucumber, peeled & thinly sliced. (squeezed in a paper to reduce moisture)
  • 1 lavash wrap
  • 1/2 pkg dried seaweed snack or Nori sheets
  • tsp sesame seeds
  • sushi rice 
  • honey soy dipping sauce 

For the rice

  • 2/3cup short grain rice
  • 1 &1/4 cup water
  • tbsp rice vinegar
  • 1/4 tsp sesame oil

For the dipping sauce

  • 1/2 tsp honey
  • 1 1/2 tsp Reduced sodium soy sauce
  • a few drops sesame oil.

Combine in a small ramekin, microwave for 10 seconds & stir. It's that simple.

Rinse the rice and combine with the water, vinegar, & oil in a small saucepan.  Bring to a boil, cover & reduce to simmer until the water is absorbed (about 15 minutes). Set aside to cool, but don't worry about it being cold. The rice will be very sticky.

Drain some (but not all, it takes the place of mayonnaise) of the oil off the tuna and stir in the Sriracha to taste.

Steam the lavash to soften it for better rolling.

Begin by layering  the rice onto the lavash until almost completely covered leaving an inch or two at the far end to seal it off. Press in a layer of seaweed, covering the rice.  Follow the with a layer or tuna, then cucumbers, and finally the avocado slices. Roll the tightly toward the uncovered end, squeezing out air along the way.  Slice the finished log into eight pieces, garnish with sesame seeds and serve with the dipping sauce.


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