Recipes TUNA POKÉ SUMMER ROLLS
TUNA POKÉ SUMMER ROLLS
Serve up something sensational this season! Made with our NEW Cape Herb & Spice Poké Spice blend, this trendy take on sushi is guaranteed to elevate your summer menu.
Try these mouth-watering Tuna Summer Rolls for yourself!!
(Note: If you are using a mobile device to see this recipe, please ensure you view it on a landscape format so the ingredients can display properly).
- WHAT YOU WILL NEED -
- FOR THE TUNA
- 3 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp rice vinegar
- 1 tsp fresh ginger, grated
- FOR THE RICE PAPER ROLLS
- Pinch chilli flakes
- 12 rice paper roll wrappers
- 1 Tbsp Cape Herb & Spice Poke Seasoning
- 2 limes
- 400g fresh tuna, cubed
- 1 avocado, sliced
- 4 spring onions, thinly sliced
- 1 large cucumber, julienned
- WASABI MAYONNAISE
- 3 cups cooked & seasoned *sushi rice
- 3 Tbsp Japanese / Kewpie mayonnaise
- Soy sauce, for serving
- 1 Tbsp wasabi paste
- Cape Herb & Spice Poke Seasoning, for serving
- METHOD -
Start off by whisking the soy sauce, sesame oil, rice vinegar, ginger, chilli flakes and Cape Herb and Spice Poké Seasoning together.
Then combine this dressing with the tuna and spring onions.Mix gently to coat.
Mix the wasabi and mayonnaise together.
To assemble the summer rolls:
Dip the rice paper wrapper in water and remove the excess water with a clean dishcloth and place it on a clean dry work surface.
Working on the bottom third of the rice paper wrapper, spread a bit of sushi rice and cucumber down. Swish the wasabi mayo over the sushi rice.
Then top with the avocado & finally the tuna poke.
Give everything a little squeeze of fresh lime juice.
Next, fold up the sides and bottom edge to cover. Roll it tightly and continue this with the remaining ingredients.
Slice the summer rolls in half and place them on a platter with a dipping bowl of soy sauce.
Scatter them with extra Cape Herb and Spice Poke Seasoning and enjoy.
*To make sushi rice:
Rinse 2 cups of sushi rice in a mesh sieve under cold running water. Rinse well until water runs clear. Strain rice into a medium pot with 2 cups of clean cold water.
Leave the rice to soak for 30 minutes.
Then bring the rice to a boil and immediately turn heat to as low as it can go, and cover.
Cook for 10 minutes.
Switch off the heat and leave covered for 15 minutes.
In a small saucepan, dissolve 2 Tbsp sugar, 1 tsp salt and ½ cup rice vinegar over low heat. Pour over the rice and mix gently with a wooden spoon.
Spread out onto a baking tray to cool.
This recipe makes 6 cups of sushi rice.
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
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