Spicy Seattle Tuna Rolls

Ingredients

• 1 tablespoon ginger fresh grated peeled
• 1  garlic clove coarsely chopped
• 0.5 teaspoon kosher salt plus more for seasoning
• 4 sheets nori seaweed dried toasted halved lengthwise
• 2 teaspoons sesame oil toasted
• 1 tablespoon sesame seed toasted
• 1.5 cups short grain rice cooled cooked ()
• 4  thai chile green stemmed coarsely chopped
• 0.3 cup vegetable oil 
• 1 teaspoon vinegar white
• 1 pound sashimi-grade yellowfin tuna fillets cut into 1/8" cubes

Equipment

• bowl

Directions

1. Purée chiles, ginger, sesame seeds, garlic,and 1/2 teaspoon salt in a mini-processor untilpaste forms.
2. Transfer to a medium bowl. Stirin both oils and vinegar. Season dressingwith salt.
3. Add tuna; gently toss just to coat.
4. Place nori sheets on a work surfacewith short side facing you.
5. Spread about2 rounded tablespoons rice evenly on bottom thirdof each sheet. Divide tuna mixture amongrolls, spooning over rice. Top with fillings.
6. Roll into cones or log shapes, using afew grains of cooked rice as "glue" to seal.
7. calories 182, 9 grams fat,9 grams carbohydrates
8. Bon Appétit