Fried Sashimi with Caper-lime Vinaigrette, Served with Fresh Lucky Rolls from Vietnam

5 from 7 votes
Course Dinner
Cuisine European
Servings 5 people
Calories 45 kcal


"Blackened" spice mix for sashimi

  • 12 g Rose paprika powder
  • 25 g Salt
  • 5 g Onion powder
  • 10 g Garlic powder
  • 5 g Peppercorn white
  • 5 g Black peppercorns
  • 10 g Dried thyme
  • 5 g Cayenne pepper
  • 5 g Dried oregano


  • 500 g Tuna fillet
  • 5 tsp Spice mix
  • Oil


  • 1 Red Onion
  • 2 Lime
  • 2 tbsp Capers
  • 100 ml Olive oil

Lucky rolls

  • 10 Rice paper
  • 50 g Glass noodles
  • 10 Fresh prawns
  • 0,25 Mango
  • 0,5 Cucumber
  • 50 g Bean sprouts fresh
  • 0,5 Carrot
  • 3 tbsp Iceberg lettuce
  • 10 sheet Mint fresh
  • 10 Coriander leaves
  • 10 sheet Thai basil
  • 1 tsp Sesame oil
  • 1 tsp Fish sauce

Nuoc Cham, the dip for the rolls

  • 2 Thai chili pepper
  • 2 Clove of garlic
  • 2 tsp Brown sugar
  • 4 tbsp Lime juice
  • 6 tbsp Fish sauce
  • 2 tbsp Rice vinegar



  • Freshly mortar or finely grind the spice mixture. For the sashimi, wash the tuna and pat dry. Cut into steaks approx. 2 cm wide. Rub the steaks vigorously with the freshly ground "Blackened" spice mixture and let it steep.


  • Peel the onion, dice it very small and pour boiling water over it in a sieve. Squeeze the limes. Mix the onion cubes, lime juice, capers and olive oil thoroughly. Heat a little oil in a heavy pan and sear the tuna steaks for only 2 to 3 seconds on each side. Take the fish out of the pan and then cut the steaks into 0.5 cm thin strips. Spread the vinaigrette on plates, arrange the sashimi on top and decorate with a few drops of vinaigrette.

Lucky rolls

  • Cut the mango, cucumber, carrot and ice-cream salad into fine strips approx. 5 cm long. Cook the glass noodles until soft and season a little with the sesame oil and fish sauce. Dip the rice paper one at a time in cold water and wait until it is soft enough to roll, do not let it soften too much! Place the julienne strips, a scampi, a leaf of mint, coriander and Thai basil, a few glass noodles and 3 - 4 soy germs on each of the rice paper. Roll up the whole thing carefully (fold in the ends). If the rolls are to be eaten later, cover them with a damp kitchen towel so that the rice paper does not harden again.

Nuoc Cham, the dip for the rolls

  • Wash and finely chop the chili. Peel and dice the garlic and grate well with the sugar in a mortar to a pulp. Mix the porridge with the rice vinegar, fish sauce and lime juice.


Serving: 100gCalories: 45kcal
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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