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
- 1 cup alfafa sprouts
- for the sriracha-ginger fayo:
- 1 teaspoon sriracha
- 3/4 teaspoon crushed and then minced ginger
- 4 nori sheets halved
- 1/3 cup nonfat plain greek yogurt
- 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.
Hand rolls, or temaki, traditionally require immediate consumption to prevent moisture from the filling from compromising the crispness of the nori. When adapting these formats for home preparation, controlling water content in both the cucumber and the tuna is paramount. Canned albacore tuna must be pressed through a fine-mesh strainer for at least two minutes to eliminate excess brine, while sliced English cucumbers require thorough blotting with lint-free paper towels. Without these precise drying steps, the seaweed will soften within minutes.
Handling and Assembly Mechanics
Working efficiently prevents the nori from tearing along its perforations. Position each halved sheet on a dry bamboo sushi mat or clean cutting board, keeping fingertips slightly damp to prevent sticking. Spread the tuna and yogurt mixture thinly, leaving a quarter-inch border on all sides to seal the edge cleanly. If a dedicated bamboo rolling mat is unavailable, substitute a stiff piece of parchment paper or plastic wrap to achieve a tight cylinder.
- Pat cucumbers until completely matte to the touch before assembly.
- Consume assembled rolls within 15 minutes for optimal textural contrast.
- Substitute regular plain yogurt at a 1:1 ratio if nonfat Greek variety is unavailable.
