Cucumber-Avocado Tuna Hand Rolls with Sriracha-Ginger Mayo
Try this Cucumber-Avocado Tuna Hand Rolls with Sriracha-Ginger Mayo recipe, or contribute your own.
Try this Cucumber-Avocado Tuna Hand Rolls with Sriracha-Ginger Mayo recipe, or contribute your own.
- 1 teaspoon honey
- 1 avocado, peeled pitted and sliced thinly
- 1 medium seedless english cucumber blade c, noodles trimmed
- 6 oz can solid albacore tuna in water drained
- 4 nori sheets halved
- 1 cup alfafa sprouts
- for the sriracha-ginger fayo:
- 1/3 upnonfat plain greek yogurt
- 1 teaspoon sriracha
- 3/4 teaspoon crushed and then minced ginger
- Carbohydrate 0.38809374941805 g
- Cholesterol 0 mg
- Fat 0.00375 g
- Fiber 0.00525781243723662 g
- Protein 0.00694921874788124 g
- Saturated Fat 0.000499999999999999 g
- Serving Size 1 1 Serving (1g)
- Sodium 0.17390624997175 mg
- Sugar 0.382835936980813 g
- Trans Fat 0.00021875 g
- Calories 1 calories
Step-by-step
- Pat dry the cucumbers thoroughly. Set aside.
- Whisk together the ingredients for the sriracha-ginger fayo. Place in a medium mixing bowl and add in the tuna. Toss together until combined.
- Lay out a nori sheet. On the far left side of the nori sheet, add a scoopful of the tuna mixture and then top with cucumber noodles, sprouts and then avocado. Roll the nori like a burrito. Continue until all nori sheets are used up. If you have extra ingredients, use as a garnish.
Controlling moisture is the deciding factor when preparing ingredients for hand rolls, requiring cucumber noodles to be patted thoroughly dry with lint-free paper towels before assembly to prevent the nori from softening prematurely. Excess surface water dissolves the crisp structure of dried seaweed within minutes of contact. Working efficiently on a clean bamboo sushi mat or parchment square keeps the delicate sheets from tearing while applying pressure during the roll.
Freezing is not recommended for assembled hand rolls because thawing causes the avocado slices to turn brown and mushy while making the cucumber ribbons release trapped water that ruins the texture of the rice-free filling. Prepared tuna salad mixed with Greek yogurt and sriracha holds safely in an airtight container for up to 24 hours at 38 degrees Fahrenheit, but components should remain uncombined until service.
Second-day transformations work best by treating leftover tuna and vegetable fillings as a bowl meal rather than attempting to re-wrap them in fresh nori sheets. Placing the cold tuna mixture over a bed of greens or warm grains utilizes the remaining ingredients without relying on the structural integrity of soggy seaweed. Draining any accumulated liquid from the cucumber noodles before repurposing ensures the flavors remain concentrated.
Standard kitchen shears offer the cleanest cuts when halving nori sheets prior to rolling, preventing ragged edges that make tight cylinders difficult to close. Sharp chef knives slice through the finished rolls cleanly when the blade is wiped with a damp cloth between cuts to remove sticky bits of avocado and tuna.
