Spicy Seattle Tuna Rolls

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This high-protein dish offers a fresh, contemporary take on the classic hand roll, combining the clean flavours of sashimi-grade yellowfin tuna with a vibrant ginger and chilli dressing. Inspired by the bold seafood culture of the American Pacific Northwest, these spicy Seattle tuna rolls are elevated by toasted sesame and fragrant aromatics. The contrast between the crisp nori and the buttery tuna makes for a sophisticated yet effortless light meal.

Ideal for a healthy lunch or a fun weekend dinner, this recipe allows for plenty of customisation with assorted crunchy fillings like cucumber and spring onion. As the tuna is served raw, ensure you source the highest quality fish from a reputable fishmonger. These hand-rolled wraps are not only visually striking but also naturally low in fat, making them a nutritious choice for those seeking a high-protein diet without compromising on flavour.

Ingredients for Spicy Seattle Tuna Rolls

4 Green Thai chillies, stemmed, coarsely chopped
1 tablespoon plus 1 teaspoon grated peeled fresh ginger
1 colher de sopa de sementes de gergelim torradas
1 garlic clove, coarsely chopped
1/2 teaspoons kosher salt plus more for seasoning
60ml sunflower or vegetable oil
2 colheres de chá de óleo de gergelim torrado
1 teaspoon distilled white vinegar
450g sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
4 toasted dried nori sheets, halved lengthwise
275g (about) cooked short-grain rice, cooled
Assorted fillings, such as sliced spring onions, English hothouse or Persian cucumbers, coriander leaves, and chive blossoms
Informações sobre o ingrediente:Look for Thai chillies, nori, and chive blossoms at better supermarkets and at Asian markets.

How to make Spicy Seattle Tuna Rolls

Purée chillies, ginger, sesame seeds, garlic, and 1/2 teaspoons 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.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.