I love the idea of homemade sushi as much as the next girl, but in my experience, eating my own tightly rolled creations never tastes quite as satisfying as the fare served at my favorite Japanese restaurant. This version, however, is a different a story. These ahi tuna hand rolls are the opposite of labor intensive, and the result is a crunchy bite of delicious Asian flavors that can rival those at your favorite local joint. Or to put it simply: they’re basically Asian fajitas. Keep reading to learn how to make your own…
The most fun part of this meal? Everyone can grab a set of chopsticks and build their own hand rolls. The nori sheets are sturdy enough to contain all those fillings, but way more lightweight than a tortilla.
- 8-10 ounces sushi-grade ahi tuna, very cold and cut into 1/2? cubes
- 1 pack nori sheets, cut into 4.5" squares
- 1 ripe avocado, cut into thin slices
- 1 red bell pepper, cut into thin slices
- 1/2 cup uncooked white sticky rice
- 1 cup shredded cabbage (you can purchase this pre-packaged in the produce section)
- lime, cilantro and black sesame seeds for garnish
for the marinade:
- zest from one lime
- juice from one lime
- 1 tablespoon sugar
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons grated peeled ginger
- Cook rice according to package instructions.
- Combine all ingredients for the marinade, and pour over ahi tuna cubes in a mixing bowl or resealable bag. Allow to marinate for 15 minutes.
- While the rice cooks and ahi tuna marinades, prepare all other ingredients and set in individual bowls.
- To serve, set out all components and allow guests to build their own hand rolls. Then garnish with fresh cilantro, a squeeze of lime juice and black sesame seeds.
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