In the Kitchen with a Southern Sushi Chef

Chipotle Tuna Sushi Rolls

This is anything but your typical spicy tuna roll! The tuna is dressed in a chipotle infused aioli as well as a hint of lime and cilantro.  Black beans, a fairly uncommon sushi component, pair well with the tuna mixture. And as a playful tribute to the ever popular crunchy roll, the outside of this roll is coated in finely crushed tortilla chips. 

Chipotle Tuna Sushi Rolls

Makes 4 Inside Out Sushi Rolls

1/2 pound sushi grade tuna, diced

1/2 lime

2 TBSP finely chopped scallions

1 TBSP finely chopped cilantro

pinch of salt, or more to taste

2-3 TBSP Chipotle Aioli, see recipe below

4 sheets nori, 4in x 7in

3 - 3 1/2 cups prepared sushi rice

1/4 cup cooked black beans, rinsed and drained

1/2 cup finely crushed tortilla chips (For best results, fry your own tortillas and leave unsalted.)

Place tuna in a medium sized bowl and squeeze lime over tuna. Add scallions, cilantro and a pinch of salt. Toss well. Add 2 TBSP Chipotle Aioli and stir to coat. If desired, add 1 additional TBSP.  Set mixture aside.

Place crushed tortillas on a flat plate. Set aside.

To assemble sushi rolls, place 1 sheet of nori horizontally on work surface, being sure to face the rough side upwards. Spread entire sheet of nori with prepared sushi rice in an even layer. Flip nori over. Place about 2 1/2 – 3 TBSP of the chipotle tuna mixture in the horizontally in the middle of the nori being sure that tuna reaches both edges of the nori. Next, top with black beans in a thin even layer. Roll according to the method for rolling inside out sushi rolls, leaving roll uncut.  Place roll on the plate of crushed tortillas and roll to coat. Cut roll into 6-8 pieces. Repeat with remaining sheets of nori.

The chipotle in this spicy tuna roll provides plenty of heat. No wasabi is needed.

Chipotle Aioli

Courtesy of Chef Ben Smith - Tsunami Restaurant Memphis, TN

1 7 oz. can chipotles in adobo sauce

2 cloves garlic minced

juice of 1 lime

1 tsp. Salt

4 egg yolks

1 whole egg

1 cup olive oil

Place chipotles and sauce in a blender and puree until smooth. Add the garlic, lime juice, salt, egg yolks and whole egg and puree until well blended. With the machine running, slowly drizzle in the olive oil until it is incorporated and the consistency is like mayonnaise.