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The Itsu Cookbook
Fresh tuna is absolutely delicious in these rolls, but very fresh salmon fillet or our cooked tangy tuna mix are great alternatives. Choose your favourite dipping sauce, to serve.

Serves 4

• 87 calories
• 1.1g saturated fat

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2021 Julian Metcalfe / Mitchell Beazley · Reproduced with permission.
  • Step 1

    Put the chopped tuna into a bowl and mix in the spicy sauce.

  • Step 2

    Place all the remaining ingredients around a clean board. Fill a
    large bowl with boiling water.

  • Step 3

    Dampen the board slightly where you will prepare the rolls, then
    dip a wrapper into the boiling water, turning it until wet all over.
    Don’t allow it to stay too long in the water – when finished, it
    should still feel a little firm. Lay the sheet flat on the damp board,
    trying to avoid creasing it.

  • Step 4

    Lay a quarter of the tuna in a long strip on the wrapper, just above
    the centre, leaving a 2.5cm gap at each end. Tear a lettuce leaf in
    half and place over the tuna. Add some carrot and avocado strips
    as the next layer, then sprinkle with the chives.

  • Step 5

    Lift the top edge of the wrapper over the layered filling and tuck
    it underneath. Now roll it towards you, folding in the sides as you
    go so that they are sealed inside the roll. The sheet will stick to
    itself, leaving you with one long roll, sealed at both ends. Cut it in
    half diagonally and set aside while you make the other rolls.

  • Step 6

    Serve 2 halves per person, offering your choice of sauce
    separately for dipping.

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