Tuna is seared and cut into cubes, coated in a delicious gochujang sauce and then laid inside a nori sheet lined with sticky rice. It is accompanied by crunchy carrots, fresh cucumber and pickled ginger. All of these tasty elements are then rolled tightly together inside nori to form a cone, which is then sprinkled with sesame seeds and served alongside sweet soy sauce. Who needs to go out for sushi?
Spicy Tuna Nori Wraps
Spicy Tuna Nori Wraps
with pickled ginger, sushi rice & sesame seeds
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Cucumber
- Gochujang
- Julienne Carrot
- Kewpie Mayo
- Line-caught Tuna Fillet
- Line-caught Tuna Fillets
- Low-Sodium Soy Sauce
- Mixed Sesame Seeds
- Nori Sheets
- Pickled Ginger
- Spring Onion
- Spring Onions
- Sushi Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
SUPER NICE SUSHI RICE
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy.) Place the rice in a lidded pot, over medium-high heat with 250ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove the rice from the heat and fluff it up with a fork.
THIS TUNA IS OFF THE HOOK
Pat the tuna dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds, shifting occasionally, until seared. Remove from the pan and cut into bite-sized pieces. In a bowl, combine the Kewpie mayo, the gochujang, and seasoning. Add the seared tuna pieces and mix until fully coated in the spicy sauce. In a separate bowl, combine the soy sauce with a sweetener of choice (to taste).
GET ROLLIN’
When the rice is cooked, place the halved nori sheets on a chopping board, shiny side down. Spread a thin layer of the cooked sushi rice over the left side of the sheets, reserving ¼ of the rice. Place some of the spicy tuna, julienne carrot, cucumber matchsticks, pickled ginger, and spring onion whites, vertically over the middle of the rice. Fold the bottom left corner of the nori sheets over the rice and begin rolling into a cone shape. Keep rolling until a cone shape is formed. On completion, place a small amount of the reserved rice on the bottom right corner of the nori sheets to use as glue and close the cones up tightly.
ROCK & HAND ROLL!
Serve the beautiful handrolls with the sweetened soy sauce for dipping. Side with any leftover fillings and sprinkle over the sesame seeds and spring onion greens. Get dunking, Chef!
Sushi Rice - 75ml
Line-caught Tuna Fillet - 1
Kewpie Mayo - 15ml
Gochujang - 5ml
Low Sodium Soy Sauce - 20ml
Nori Sheets - 2
Julienne Carrot - 75g
Cucumber - 50g
Spring Onion - 1
Pickled Ginger - 15g
Mixed Sesame Seeds - 5ml
SUPER NICE SUSHI RICE
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy.) Place the rice in a lidded pot, over medium-high heat with 500ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove the rice from the heat and fluff it up with a fork.
THIS TUNA IS OFF THE HOOK
Pat the tuna dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds, shifting occasionally, until seared. Remove from the pan and cut into bite-sized pieces. In a bowl, combine the Kewpie mayo, the gochujang, and seasoning. Add the seared tuna pieces and mix until fully coated in the spicy sauce. In a separate bowl, combine the soy sauce with a sweetener of choice (to taste).
GET ROLLIN’
When the rice is cooked, place the halved nori sheets on a chopping board, shiny side down. Spread a thin layer of the cooked sushi rice over the left side of the sheets, reserving ¼ of the rice. Place some of the spicy tuna, julienne carrot, cucumber matchsticks, pickled ginger, and spring onion whites, vertically over the middle of the rice. Fold the bottom left corner of the nori sheets over the rice and begin rolling into a cone shape. Keep rolling until a cone shape is formed. On completion, place a small amount of the reserved rice on the bottom right corner of the nori sheets to use as glue and close the cones up tightly.
ROCK & HAND ROLL!
Serve the beautiful handrolls with the sweetened soy sauce for dipping. Side with any leftover fillings and sprinkle over the sesame seeds and spring onion greens. Get dunking, Chef!
Sushi Rice - 125ml
Line-caught Tuna Fillets - 2
Kewpie Mayo - 30ml
Gochujang - 10ml
Low Sodium Soy Sauce - 40ml
Nori Sheets - 4
Julienne Carrot - 150g
Cucumber - 100g
Spring Onions - 2
Pickled Ginger - 30g
Mixed Sesame Seeds - 10ml
SUPER NICE SUSHI RICE
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy.) Place the rice in a lidded pot, over medium-high heat with 750ml of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove the rice from the heat and fluff it up with a fork.
THIS TUNA IS OFF THE HOOK
Pat the tuna dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds, shifting occasionally, until seared. Remove from the pan and cut into bite-sized pieces. In a bowl, combine the Kewpie mayo, the gochujang, and seasoning. Add the seared tuna pieces and mix until fully coated in the spicy sauce. In a separate bowl, combine the soy sauce with a sweetener of choice (to taste).
GET ROLLIN’
When the rice is cooked, place the halved nori sheets on a chopping board, shiny side down. Spread a thin layer of the cooked sushi rice over the left side of the sheets, reserving ¼ of the rice. Place some of the spicy tuna, julienne carrot, cucumber matchsticks, pickled ginger, and spring onion whites, vertically over the middle of the rice. Fold the bottom left corner of the nori sheets over the rice and begin rolling into a cone shape. Keep rolling until a cone shape is formed. On completion, place a small amount of the reserved rice on the bottom right corner of the nori sheets to use as glue and close the cones up tightly.
ROCK & HAND ROLL!
Serve the beautiful handrolls with the sweetened soy sauce for dipping. Side with any leftover fillings and sprinkle over the sesame seeds and spring onion greens. Get dunking, Chef!
Sushi Rice - 225ml
Line-caught Tuna Fillets - 3
Kewpie Mayo - 45ml
Gochujang - 15ml
Low Sodium Soy Sauce - 60ml
Nori Sheets - 6
Julienne Carrot - 225g
Cucumber - 150g
Spring Onions - 3
Pickled Ginger - 45g
Mixed Sesame Seeds - 15ml
SUPER NICE SUSHI RICE
Rinse the rice under cold water until it runs clear (this prevents the rice from becoming stodgy.) Place the rice in a lidded pot, over medium-high heat with 1L of fresh salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove the rice from the heat and fluff it up with a fork.
THIS TUNA IS OFF THE HOOK
Pat the tuna dry with a paper towel. Place a pan over a medium-high heat with a drizzle of oil. When hot, add the tuna and fry for 30-60 seconds, shifting occasionally, until seared. Remove from the pan and cut into bite-sized pieces. In a bowl, combine the Kewpie mayo, the gochujang, and seasoning. Add the seared tuna pieces and mix until fully coated in the spicy sauce. In a separate bowl, combine the soy sauce with a sweetener of choice (to taste).
GET ROLLIN’
When the rice is cooked, place the halved nori sheets on a chopping board, shiny side down. Spread a thin layer of the cooked sushi rice over the left side of the sheets, reserving ¼ of the rice. Place some of the spicy tuna, julienne carrot, cucumber matchsticks, pickled ginger, and spring onion whites, vertically over the middle of the rice. Fold the bottom left corner of the nori sheets over the rice and begin rolling into a cone shape. Keep rolling until a cone shape is formed. On completion, place a small amount of the reserved rice on the bottom right corner of the nori sheets to use as glue and close the cones up tightly.
ROCK & HAND ROLL!
Serve the beautiful handrolls with the sweetened soy sauce for dipping. Side with any leftover fillings and sprinkle over the sesame seeds and spring onion greens. Get dunking, Chef!
Sushi Rice - 300ml
Line-caught Tuna Fillets - 4
Kewpie Mayo - 60ml
Gochujang - 20ml
Low Sodium Soy Sauce - 80ml
Nori Sheets - 8
Julienne Carrot - 300g
Cucumber - 200g
Spring Onions - 4
Pickled Ginger - 60g
Mixed Sesame Seeds - 20ml
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