Yield: 36 rolls.
4 1 /2 cups uncooked sushi rice or short-grain rice, rinsed, sieved
3 /4 cup minced fresh ginger
3 /4 cup mirin
2 1 /2 Tbsp. minced jalapeno peppers
2 1 /2 Tbsp. minced shallots
1 1 /2 Tbsp. sugar, divided
1 Tbsp. fish sauce
1 /4 cup soy sauce
1-1 1 /2 tsp. salt
1 43-oz. pouch Chicken of the Sea® Chunk Light Tuna or Premium Yellowfin Light Tuna
3 1 /2 cups shredded green cabbage
1 1 /2 cups shredded red cabbage
2 3 /4 cups julienne carrots
1 2 /3 cups chopped green onions
36 8" round sheets rice paper
1 1 /3 cups white vinegar
1 /3 cup sugar
1 /3 cup fish sauce
1 /3 cup minced white onion
3 Tbsp. minced jalapeño peppers
Cook rice according to package directions. Remove from heat and let stand 5 minutes. Stir in ginger, mirin, jalapeño peppers, shallots, 1 /2 the sugar, fish sauce and salt. Set aside rice mixture. In another bowl, combine soy sauce and remaining sugar. Fold Chicken of the Sea® Tuna into soy sauce mixture, set aside. In another bowl, mix together the cabbage(s). Arrange 2 Tbsp. mixed cabbage to cover half of the sheet of rice paper, leaving a 1 /2" border. Spoon about 1 /4 cup rice mixture over cabbage mix; spread evenly. Arrange about 1 /8 cup tuna mixture over the rice. Sprinkle with carrots and green onions. Fold sides of rice paper over filling. Starting with filled side, roll up jellyroll fashion. Cut each roll in half diagonally. To serve, arrange 2 roll halves on each plate. Spoon about 2 tsp.vinegar sauce over each serving.
For vinegar sauce: In bowl, combine all ingredients. Mix well.
*Note: To soften rice paper, add hot water to a depth of 1" in a shallow dish. Place 1 sheet in dish. Let stand for 30 seconds or just until soft. Place sheet on flat surface.
CHICKEN OF THE SEA