Hawaiian Roll Recipe

Make spicy tuna

If using pre-made spicy tuna, skip. For fresh: combine the finely diced sushi-grade tuna in a bowl with Japanese mayonnaise, sriracha, soy sauce, sesame oil and sliced green onion. Mix gently until evenly coated. Taste and adjust heat or salt. Refrigerate while you prepare other components (about 10 minutes).

Prepare coconut shrimp

If using store-bought cooked coconut shrimp, reheat according to package directions and keep warm. To make from scratch: set up a dredging station with flour (seasoned with 1/4 tsp salt), beaten egg, and a mixture of shredded coconut and panko. Pat shrimp dry, dredge in flour, dip in egg, then press into coconut-panko mixture. Heat 1/2 inch vegetable oil in a skillet over medium-high heat until 350°F (180°C) or until a drop of batter sizzles. Fry shrimp in batches for 1.5–2 minutes per side until golden and cooked through. Drain on paper towels and keep warm.

Make sauce

Whisk white miso paste, chili garlic sauce, rice vinegar, honey, sesame oil and warm water in a small bowl until smooth. Adjust thickness with more warm water (add 1 tsp at a time) to reach a dipping consistency. Taste and adjust sweetness or heat. Transfer to a small serving bowl and sprinkle toasted sesame seeds on top if desired.

Prepare rice paper wrappers

Fill a shallow wide bowl or pie dish with warm (not hot) water. One at a time, dip a rice paper wrapper into the warm water for 8–12 seconds until just pliable but not overly soft (it will keep softening). Lay the softened wrapper on a clean damp work surface or damp towel.

Layer fillings

On the lower third of the wrapper (closest to you) place a small handful (about 1/4 cup) of spring mix, then a strip of julienned mango (about 2–3 slices, ~2 tbsp), about 1 oz of spicy tuna (flattened into a log), and 1–2 coconut shrimp depending on size. Leave 1–1.5 inches clear on each side for folding.

Roll tightly

Fold the bottom edge up over the fillings, fold the sides inward, then roll tightly away from you to seal, like a burrito. The rice paper will adhere and seal the roll. Place seam-side down on a cutting board and let rest 1–2 minutes to set.

Slice and garnish

Using a sharp wet knife, trim the ends and slice each roll in half or into thirds. Arrange on a plate, garnish with cilantro/microgreens and lime wedges. Serve immediately with the miso chili dipping sauce on the side.

Serve the rolls fresh (rice paper is best right after assembling). Recommend 2 rolls per person as an appetizer or 4 rolls as a light main course. Provide extra chili sauce on the side and optional lime to squeeze over the rolls.