Recipe courtesy of Oshiso Japanese Catering

Spicy Tuna Rolls

  • Total: 40 min
  • Prep: 40 min
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1 pound very fresh yellowfin tuna steak, cut into 1/4-inch dice

3 tablespoons snipped fresh chives

2 tablespoons sesame oil

1/4 cup low-sodium soy sauce

2 tablespoons rice wine vinegar

1/2 teaspoons salt, or to taste

1/4 teaspoon freshly ground black pepper or to taste

1/4 cup mayonnaise

1 teaspoon chili paste

3 Japanese cucumbers

1 teaspoons sesame seeds, toasted


  1. Combine tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper in a medium bowl. Cover tightly and refrigerate. Mix the mayonnaise and chili paste in a small bowl, cover and refrigerate. Slice the cucumbers lengthwise, as thinly as possible into approximately 5-inch lengths. Season with salt and pepper to taste. Place 1 heaping teaspoon of the tuna tartar on one end of the cucumber slice. Roll up. The cucumber, when very thinly sliced, will stick together and stay rolled without a toothpick. Continue making rolls with the remaining ingredients.
  2. Top each roll with 1/4 teaspoon dollop of spicy mayonnaise and a sprinkling of sesame seeds.
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