Take your favorite poke bowl ingredients and roll them up in a little package to get these Fresh Tuna and Cucumber Spring Rolls. No forks or chop sticks are needed to enjoy this warm weather meal that the whole family will crave. Serve them up with your favorite miso ginger dressing or peanut dipping sauce.
- 4 Servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Calories: 376
- 1 pound yellowtail or ahi tuna, raw
- 3 Persian cucumbers, peeled lengthwise into ribbons
- 1/2 cup sushi rice, uncooked
- 2 cups kale salad mix
- 1 cup edamame, removed from shell
- 1/2 red bell pepper, thinly sliced
- 8 sheets rice paper
- spray oil
Cook sushi rice according to package instructions. Allow to cool.
Season tuna with a dash of salt. Spray a grill pan or other cooking pan with oil and heat pan on medium to medium-high. Once pan is hot, place tuna in pan to sear, allowing to cook for about 4 minutes. Use a spatula and tongs to flip tuna and cook for an additional 3 to 4 minutes on second side. Remove tuna from heat and set aside.
To make cucumber ribbons, first cut off the ends of cucumbers. Then, using a vegetable peeler, peel the cucumber lengthwise. Discard the initial piece, which is mostly skin. Continue to peel the cucumber in the same location and direction to make cucumber ribbons the length of the cucumber. Each spring roll will contain 3 cucumber ribbons so peel approximately 24 ribbons.
Once tuna is cool, cut into 1/4- to 1/8-inch thick slices.
Place a cutting board in the center of your work station where you will assemble spring rolls. Arrange all ingredients – cucumber ribbons, cooked rice, kale salad, sliced tuna, edamame, sliced red bell pepper and rice paper sheets around the cutting board. You will need a large bowl of water and a towel to wet the rice paper sheets.
To assemble spring roll, first wet rice paper sheet until it is no longer hard and starts to resemble a moistened paper towel. It will become a bit sticky. Place wet, softened rice paper on work surface. Layer three cucumber ribbons in the center of the rice paper lined up in the same direction. At one end of the cucumber ribbons stack layers of the remaining ingredients: approximately 1/4 cup of rice, a handful of kale salad, one or two slices of tuna, 2 tbsp of edamame beans and a few slices of red bell pepper. Next, tightly roll the rice paper over the layered ingredients, tucking in the ends and continuing to roll the ingredients in the rice paper until completely wrapped. Repeat this step to make all 8 spring rolls.
Makes 8 rolls. Serve Fresh Tuna and Cucumber Spring Rolls with your favorite miso ginger dressing.