Phyllo Sushi Rolls

Ingredients

• 8 ounce ahi tuna steak ( 5 inches long)
• 1.5 tablespoons sesame oil dark
• 0.3 cup juice of lime fresh
• 8 sheets nori seaweed cut into 7- x 6-inch rectangles*
• 8 sheets dough frozen thawed
• 6 ounce pickled ginger 
• 1 teaspoon salt 
• 2 tablespoons seasoned rice vinegar 
• 1 cup short grain rice uncooked
• 2 tablespoons soya sauce 
• 1 tablespoon sugar 
• 8 servings wasabi 
• 2 cups water 

Equipment

• baking sheet
• baking paper
• oven
• plastic wrap
• ziploc bags

Directions

1. Bring 2 cups water to a boil; stir in rice. Cover; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in vinegar, sugar, and salt. Cover and chill thoroughly.
2. Drain pickled ginger, reserving 1/4 cup juice.
3. Combine ginger juice and next 3 ingredients; stir well.
4. Cut tuna lengthwise into 8 strips; place strips in a heavy-duty, zip-top plastic bag.
5. Pour half the juice mixture over tuna. Seal bag. Chill 30 minutes.
6. Unfold phyllo; cover with plastic wrap and a damp towel to prevent drying. Fold 1 sheet of phyllo crosswise in half; spray pastry with cooking spray.
7. Place nori sheet on bottom edge of pastry. Spoon 3 tablespoons rice mixture across 1 short end of nori.
8. Place 1 strip of tuna on rice mixture. Spoon 3 tablespoons rice mixture over tuna.
9. Roll up, tucking in pastry as you roll.
10. Place on a baking sheet lined with parchment paper. Repeat procedure with remaining phyllo, nori, rice mixture, and tuna.
11. Bake at 450 for 10 minutes or until golden.
12. Cut each roll in half diagonally.
13. Serve with remaining juice mixture, ginger, and wasabi.
14. * Nori is a paper-thin sheet of dried seaweed that is generally used for wrapping sushi and rice balls. It can be found in Japenese markets and some supermarkets.