Spicy Tuna Roll

Serves: 4
Total Calories: 912


1 medium egg white
1 tablespoon rice vinegar
1/4 teaspoon white pepper
2 tablespoons olive oil
8 ounces fresh tuna ground
2 tablespoons finely diced scallion
1 tablespoon Tommy Tang's Thai seasoning
1 tablespoon Asian sesame oil
1 tablespoon sesame seeds
2 cups cooked Sushi Rice
2 sheets nori, cut in half
1 tablespoon wasabi powder mixed with 1 tablespoon warm water to make paste
6 ounces pickeled ginger (garnish)
Soy Sauce Dip


To prepare mayonnaise, combine egg white, vinegar, and pepper in a small bowl and whisk to blend. Very slowly drizzle in olive oil, whisking constantly until mixture is stiff. Measure 2 tablespoons mayonnaise; reserve remainder for another use.

Combine tuna, mayonnaise, scallions, Thai seasoning, sesame oil, and sesame seed in a mixing bowl and mix well.

Spread rice smoothly on nori, dividing evenly. Smear rice with wasabi. Top with layer of tuna mixture. Working with 1 roll at a time, hold seaweed with both hands and roll up slowly until ends meet. Drape a piece of plastic wrap over roll; top with bamboo sushi mat. Squeeze gently until roll holds together. Remove plastic and bamboo mat. Repeat steps to make 3 more rolls.

Dip a very sharp knife into cold water and let excess drip off. Cut each roll into 6 crosswise slices. Arrange on plates and garnish with pickled ginger. Serve with soy sauce dip.

Nutritional Facts:

Serves: 4
Total Calories: 912
Calories from Fat: 106

This Spicy Tuna Roll recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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