Spicy Tuna Spring Rolls* Recipe

Prepare and season tuna

Keep the sushi-grade ahi very cold. Pat dry with paper towels and dice into small uniform 1/4 inch pieces. Place the diced tuna in a medium bowl.

Add mayonnaise, Sriracha, soy sauce, sesame oil, and lime juice to the tuna. Stir gently with a rubber spatula until evenly coated. Taste and adjust heat or salt (add up to 1/2 tsp soy sauce if needed).

Fold in thinly sliced scallion, chopped cilantro, toasted sesame seeds and 1 tsp furikake. Season with kosher salt and freshly ground black pepper. Cover and chill while you prepare other components (15–20 minutes allows flavors to meld).

Prepare vegetables: julienne the cucumber and carrot, slice the avocado, and separate butter lettuce leaves. If cucumber has large seeds, remove them with a spoon before julienning.

Set up an assembly station: a shallow wide bowl of warm water (not hot) for rice paper, a clean damp towel on the work surface, and the prepared fillings arranged nearby.

To soften rice paper, submerge one wrapper in warm water for 6–10 seconds until pliable but not falling apart, then remove and lay flat on the damp towel.

Assemble each roll: near the bottom third of the wrapper place 1 butter lettuce leaf, a small pinch (about 2 tbs) of julienned cucumber, 1 tbs julienned carrot, 2–3 slices avocado, a shiso leaf or two, and about 1.5 oz (3 tbs) of the chilled spicy tuna mixture. Do not overfill.

Fold the bottom edge up over the filling, tuck the sides in snugly, then roll away from you to close, keeping the roll tight but not tearing the wrapper. Repeat for remaining wrappers and ingredients to make 8 rolls.

Place finished rolls seam-side down on a plate and cover loosely with a damp towel to prevent drying while you finish making the dipping sauce and garnishes.

In a small bowl combine soy sauce, rice vinegar, mirin, grated ginger, wasabi paste, honey and toasted sesame oil. Whisk until smooth and honey is dissolved.

Taste the sauce and adjust: add more wasabi for heat, honey for sweetness, or a splash of water to thin if too strong. Stir in thinly sliced scallion.

Trim each roll on the bias (optional) to create two pieces per roll for easier eating. Arrange on a serving platter.

Sprinkle a light dusting of extra furikake over the cut rolls, tuck a cilantro sprig and small shiso leaf beside each, and add microgreens on top if using.

Serve immediately with the wasabi-ginger dipping sauce and lime wedges on the side. Recommend consuming within 30 minutes of assembly for best texture and freshness.