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Greek · Starter
Greek Sushi Dolmades
Vine leaves rolled around ouzo-and-rice-vinegar sushi rice mixed with raw tuna, scallion and dill, then sliced on the bias and served with cool yogurt. A bright, no-cook take on a Greek classic.
- YieldServes 4
- Hands-on1 h
- Total1 h 25 min
- Difficulty
Ingredients
- 8 leavesgrape leaves, fresh or brined, rinsed if brined
Filling
- 35 gsushi rice or Greek Carolina rice, uncooked (about 2 tbsp)
- 10 mlouzo
- 10 mlrice vinegar
- 40 graw sashimi-grade tuna, diced
- 1½scallions, trimmed and chopped
- 3½ gfresh dill, finely chopped (about 2 tbsp)
- 20 mlextra-virgin olive oil
- to tastesea salt and black pepper
To serve
- 80 gGreek yogurt, or more to taste
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