Homemade spicy tuna handrolls are our go-to meals when we feel like having sushi. We have a great fishmonger, Stan, that sets aside fresh ahi tuna for us. He’s so convincing, too, because when we’re not there for fish, he’ll tell what he has in fresh that day, and we immediately order a pound or two. Like last weekend when we were there specifically for ribs, and walked out with five pounds of ribs and one pound of ahi tuna. We even told ourselves in the car on our way to the market that we were only there for ribs, and nothing more. If only we weren’t so easily convinced…
It had been some time since we had spicy tuna sushi, and we were craving sushi that day, too. So it really worked out in our favor. The only problem was that I was too lazy to make rice. I know. What in the hell kind of Asian am I?! I’m questioning myself, too, as I type this sentence. I know it’s not hard, but I was too lazy to pick myself off the couch to make rice, and by the time I looked up at the clock, it was already nearing 1 p.m. And I didn’t want to eat too late because we had plans to eat yummy things for dinner. So, I had to forego the rice
However, on the flip side of this, I got to eat more of the spicy tuna “handrolls” because it was guilt-free eating without all the carbs!
Rice-less Spicy Tuna “Handrolls”
1 pound sushi grade fresh ahi tuna, cut into 1/2 inch dices
1/4 cup flying fish roe
2 stalks of green onion, chopped
2 1/2 tablespoons Sriracha sauce, plus more to adjust level of spiciness
2 teaspoons sesame oil
Salt, to taste
Nori seaweed sheets, cut into 4″x 3″ strips
In a large mixing bowl, combine all the ingredients except for the salt and mix well. Add more Sriracha sauce if you prefer it to be more spicy, or add less to begin with if you like it less spicy. Mix well again. Adjust seasoning with salt to your liking.
Spoon spicy tuna mixture into the middle of each Nori strip, and enjoy!