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Nori rolls of raw tuna, asparagus and arugula with ginger-scallion dipping sauce

Makes 4 servings
Makes 4 servings


  • 8 ounce tuna, cut into 1/4-inch slices
  • 4 ounce sheets of nori, 8 to 10 inches in diameter
  • 4 ounce asparagus, blanched and cut into thin strips
  • 1 cup bean sprouts
  • 1 cup arugula
  • 1/2 cup soy sauce
  • 1 tablespoon sugar
  • 2 tablespoon large cloves garlic, minced
  • 1 tablespoon minced or grated fresh ginger
  • 1/4 cup minced scallion
  • Preparation

    Baking Directions:


    Soak the rice noodles in fairly hot water (about 120 degrees, just too hot to touch) for 10 to 20 minutes, or until soft.

    Drain thoroughly.

    2. Have all the ingredients in one place.

    Spritz the nori sheets all over with a little water.

      4. In the middle of the nori, lay 2 or 3 slices tuna and about a quarter each of the asparagus, bean sprouts, arugula and noodles.

    Do not overfill.

    5. Working quickly, roll up the nori, keeping it fairly tight.

    Now roll the nori roll in a sheet of plastic wrap or a sushi roller, again making it tight.

    6. Make the dipping sauce; combine soy sauce, sugar, garlic, ginger and scallion.

    Serve or store, refrigerated, for up to a day.


    To serve: Use a sharp knife to trim the ends of each roll.

    Serve whole or cut into one-inch sections.

    Serve with the dipping sauce.