eCook Meal
Spicy Tuna Nori Wraps
with pickled ginger, sushi rice & sesame seeds
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?
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R102.62
for 4 servings · R25.65 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Gochujang needs 20 mlGochujang Sweet Potato Kit 670 g R69.99 · whole pack (size can't be divided)R69.99
-
Julienne Carrot needs 300 gBulk Large Carrots 3 kg 3 kg at R45.00 · 10% of packR4.50
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Sushi Rice
- Kewpie Mayo
- Mixed Sesame Seeds
- Nori Sheets
- Line-caught Tuna Fillets
- Pickled Ginger
- Low Sodium Soy Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Tuna Nori Wraps?
The preparation time for Spicy Tuna Nori Wraps with pickled ginger, sushi rice & sesame seeds is between 15 and 35 minutes.
What is the total time required to make Spicy Tuna Nori Wraps with pickled ginger, sushi rice & sesame seeds?
The total time required to make Spicy Tuna Nori Wraps with pickled ginger, sushi rice & sesame seeds is between 30 and 55 minutes.
How many servings does Spicy Tuna Nori Wraps provide?
4 servings
What are the main ingredients in Spicy Tuna Nori Wraps?
Carrot, Cucumber, Gochujang, Kewpie Mayo, Line-caught Tuna Fillet, Low-Sodium Soy Sauce, Mixed Sesame Seeds, Nori Sheet, Pickled Ginger, Spring Onion, Sushi Rice
What is the nutritional information of Spicy Tuna Nori Wraps?
Calories: 589, Carbs: 69 grams, Fat: grams, Protein: 18.6 grams, Sugar: 6.5 grams, Salt: 1128 grams
How do I prepare Spicy Tuna Nori Wraps?
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. 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! 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. 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).
What should be prepared from my kitchen to make Spicy Tuna Nori Wraps?
Carrot, Cucumber, Gochujang, Kewpie Mayo, Line-caught Tuna Fillet, Low-Sodium Soy Sauce, Mixed Sesame Seeds, Nori Sheet, Pickled Ginger, Spring Onion, Sushi Rice
How many calories does Spicy Tuna Nori Wraps have?
589 calories
How much fat content does Spicy Tuna Nori Wraps have?
grams