Spicy Seattle Tuna Rolls
['4 Green Thai chiles, stemmed, coarsely chopped', '1 tablespoon plus 1 teaspoon grated peeled fresh ginger', '1 tablespoon toasted sesame seeds', '1 garlic clove, coarsely chopped', '1/2 teaspoon kosher salt plus more for seasoning', '1/4 cup sunflower or vegetable oil', '2 teaspoons toasted sesame oil', '1 teaspoon distilled white vinegar', '1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8" cubes', '4 toasted dried nori sheets, halved lengthwise', '1 1/2 cups (about) cooked short-grain rice, cooled', 'Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms', '**Ingredient info:**Look for Thai chiles', 'nori', 'and chive blossoms at better supermarkets and at Asian markets.']
Purée chiles, ginger, sesame seeds, garlic, and 1/2 teaspoon salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.
Place nori sheets on a work surface with short side facing you. Spread about 2 rounded tablespoons rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as "glue" to seal.
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