Tuna Sashimi Rice Paper Rolls



If you are after something fresh, tastey and super healthy then I have just the thing for you!! These rice paper rolls are devilishly delicious and super easy to put together! All you need is a good fish monger who sell good quality tuna (or salmon) and wakame seaweed salad. I made these today for a lazy Easter Monday lunch and I’m not going to deny they were a bit o f a hit! Now unfortunately I can’t really take all the credit for this recipe as it is pretty much my take on the ricepaper rolls from my FAVOURITE Vietnamese takeaway joint in the world..Miss Chu, which now have stalls in Melbourne and Sydney..(am praying Brisbane is next on their hit list!) But either way they are delicious and sure to cure any sashimi craving!

What you need…tuna rolls 2

150g of fresh sashimi grade tuna

small rice paper rolls

rice vermicilli noodles


1/2 an avo

1/2 lebanese cucumber


sesame seeds

1 small container of wakame salad

handful of basil leaves

Low fat mayonnaise

For the dipping sauce…

1 tbs fish sauce

1 tsp sugar

juice of 1 lime

2 tbs rice wine vinegar

hot water

1/2 red chili

sesame oil

What to do..

To make your dipping sauce, add the sugar and a splash of boiling water to a small bowl and stir until the sugar has dissolved. Then add your fish sauce, vinegar, lime juice and a splash of sesame oil. Slice your chilli into thin slices and sprinkle over the top of the dipping sauce along with a handful of chopped coriander.

Firstly boil the kettle with hot water and pour some over a bowl with your rice vermicilli noodles and leave them to cook for 5 or so minutes. Meanwhile slice your tuna into thick slices and drizzle over some sesame oil and a sprinkle of sesame seeds. Mix through and leave in the fridge til ready to assemble! Cut your avo and cucumber into thin slices. Once your noodles are soft drain them and set them aside. Lastly add a tablespoon of mayo to a good tsp (or 2) or wasabi and mix together.

Now you’re ready for assembly! So basically this part is entirely up to you as to how you want to build your rice paper rolls but this is pretty much how my assembly line looked..

Use a bowl of boiling water to soften a sheet of rice paper (don’t leave it in there for more than a couple of seconds as it will go soggy and wont stick together properly!). Then start with a couple of basil leaves followed by a small handful of rice noodles and wakame salad. Then add a couple of slices of tuna and spread a thin layer of wasabi mayo over your sashimi before topping with a couple of slices of your avo and cucumber. Finally sprinkle over some chopped coriander and then you’re ready to roll!

If you’re struggling with the rolling part.. start by putting all your fillings close to one side of the roll. Then start rolling from that side, turning your sides in just before you finish rolling up the last part of your sheet of ricepaper! Easy peasy! Oh and try not to eat them all before they even make it onto the serving plate! Believe me..it’s harder than it sounds!

Have fun and happy Easter Monday everyone!


tuna rolls1


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