Rice-less Spicy Tuna “Handrolls”

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! :)

Hawaiian Pineapple Coleslaw

My friend/boss had her wedding at the Hilton Waikoloa located on the Big Island of Hawaii. The backdrop of her wedding was the view of blue waves crashing against the rocks, and the sun setting. The scenery was beautiful, breathtaking, and oh so romantic. The wedding was simple and sweet. It couldn’t have been anymore perfect.

The dinner. Oh em gee. It was one of the best wedding meals ever was in Hawaii. It was just absolutely phenomenal. It was so fresh and so flavorful. And trust me, we know good wedding food from so-so wedding food. We consider ourselves wedding food experts. Why so confident, you wonder? We attended six weddings last year, and we have four weddings this year. That’s a whole lot of weddings and wedding meals.

The first course was a salad, followed by some of the yummiest clam chowder ever. Then came the main entree… a clam/shrimp bake presented in these gigantic steamer baskets. Holy smokes, it was AMAZING. But one of the most memorable parts of that dinner was the Hawaiian pineapple coleslaw served with the main course. I’m not usually a big fan of coleslaw because of the copious amounts of mayonnaise that is involved. But that coleslaw was incredible. It was crunchy, sweet, tangy, and not so mayo-y. It provided a refreshing contrast to the seafood, corn, and potatoes. I wish we could have boxed some of the leftovers to nosh on back at our hotel because it would have made for the perfect midnight snack! We swore that we’d come home and attempt to make the Hawaiian pineapple coleslaw, but just didn’t. Well, our barbecue cook-out served as the perfect purpose to bring it back. And ya know, it was good as we remembered it to be.

Hawaiian Pineapple Coleslaw

6 cups of shredded green cabbage or 1 head of cabbage, shredded
1 1/4 cup of fresh pineapple, chopped into small dice
1/3 cup plain, non-fat Greek yogurt
2/3 cup of reduced-fat mayonnaise
1 1/2 tablespoons agave syrup
3 tablespoons apple cider vinegar
Salt and pepper, to taste

Mix cabbage and pineapple in a large mixing bowl.

In a small bowl, combine the yogurt, mayonnaise, and agave syrup.

Add dressing to the cabbage and pineapple slaw. Mix thoroughly to combine. Adjust seasoning with salt and pepper, to taste. Cover, and refrigerate for one hour before serving.

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