Spicy Seattle Tuna Rolls

• 4 Green Thai chiles, stemmed, coarsely chopped
• 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
• 1 tablespoon toasted sesame seeds
• 1 garlic clove, coarsely chopped
• 1/2 teaspoon kosher salt plus more for seasoning
• 1/4 cup sunflower or vegetable oil
• 2 teaspoons toasted sesame oil
• 1 teaspoon distilled white vinegar
• 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes
• 4 toasted dried nori sheets, halved lengthwise
• 1 1/2 cups (about) cooked short-grain rice, cooled
• Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms
• **Ingredient info:**Look for Thai chiles, nori, and chive blossoms at better supermarkets and at Asian markets.

1. Puree chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
2. Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.

green thai chiles, fresh ginger, sesame seeds, garlic, kosher salt, sunflower, sesame oil, white vinegar, tuna, nori sheets, rice, scallions, chiles

Taken from www.epicurious.com/recipes/food/views/spicy-seattle-tuna-rolls-366728 (may not work)