Spicy “Tuna” Roll
Spicy “Tuna” Roll
Created by our own Joni Marie Newman
This marinade will transform your watermelon from sweet to savory. The vinegar will help soften the fruit and prepare it for cooking which will soften it even more making it the perfect substitute for Ahi tuna in this vegan version of a Spicy Tuna Roll!
Yield: About 8 servings cups
Ingredients
For the Watermelon in Marinade:
¼ cup rice vinegar
3 tablespoons SriRacha Sauce
2 tablespoons sesame oil
2 tablespoons Tamari or soy sauce
2 tablespoons white vinegar
2 pounds red seedless watermelon (cut it into wedges about 3-inches long, 1-inch wide, and ½-inch thick
For the Sweet Sticky Rice:
This sweet rice makes a perfect base to serve under your Poke. Use an Ice-Cream Scoop for perfectly shaped balls of rice.
2 cups short-grain arborio or sushi rice, rinsed
3 1/2 cups water
2 tablespoons agave
1 tablespoon rice wine vinegar
1/2 teaspoon salt
For the Sesame Sriracha Sauce:
This sauce will quickly become a household favorite! I’m never without a squeezy bottle full in my refrigerator.
12 ounces soft silken tofu
½ cup vegetable oil
¼ cup sesame oil
1 tablespoon minced garlic
3 tablespoons Sriracha Sauce
2 tablespoons rice vinegar
½ teaspoon mustard seed
½ teaspoon sea salt
For the Inside-Out Rolls:
Bamboo Sushi Mat
Resealable Plastic Bag
Nori Sheets
Sweet Sticky Rice
Avocado
Green Onions
Prepared Watermelon
Sesame seeds (I like to mix black and white)
Shredded Nori
Sesame Sriracha Sauce
Method
To make the Watermelon in Marinade, mix together marinade in a shallow dish with a lid, or a re-sealable plastic bag. Add watermelon and refrigerate for at least one hour, but it’s even better if you can do it overnight.
Transfer marinated watermelon to a pan with a lid. Cook covered on medium-high heat for about 20 minutes, stirring occasionally. Remove the lid and continue cooking for about 10 minutes more, or until deep red and translucent and most of the liquid has been absorbed. If you have a really juicy watermelon, you can drain off any excess liquid. Chill until ready to serve.
To make the Sweet Sticky Rice, mix all ingredients together in the bowl of your rice cooker and follow the directions on your rice cooker.
If you do not have a rice cooker, bring salt and water to a boil in a pot with a tight fitting lid. Stir in remaining ingredients. Return to a low simmer, cover and simmer for about 20 minutes, or until water has been absorbed.
To make the Sesame Sriracha Sauce, simply add all ingredients to a blender and blend until silky smooth. Keep refrigerated.
TIME TO ASSEMBLE YOUR ROLL! Time to get artistic! All of your hard work will now be assembled into the most beautiful inside-out Spicy “Tuna” Roll!
1. Place your bamboo mat inside a re-sealable bag. Place on a flat work surface with the bag opening facing away from you.
2. Place one half-sheet of nori on the edge closest to you.
3. Add a layer of cooled rice to completely cover the nori about 1/4-inch (6-mm) thick.
4. Flip over so the rice is face down on the plastic and nori is side up.
5. To the center of the nori sheet, layer 2 to 3 slices of cooled cooked watermelon, avocado slices, and green onion.
6. Carefully roll the sushi as tightly as possible to close and create an inside-out roll. Open mat and make sure roll is seam side up.
7. Coat the outside of the roll with sesame seeds.
8. Lay several pieces of watermelon over the seam, making sure to overlap the edges.
9. Using a very sharp knife, cut off each end of the roll and discard (or eat!). Then cut the roll in half. Then cut each half into quarters, and finally each quarter into eights.
10. Drizzle liberally with Sesame Sriracha Sauce and garnish with shredded nori and chopped green onions.
