Special Naruto Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is mostly clear (about 6–8 rinses). Drain. Combine rinsed rice and 240 ml water in a rice cooker or heavy pot. If using a pot bring to a boil, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

Season Rice

While rice rests, warm 4 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt gently in a small pan or microwave until sugar dissolves. Transfer cooked rice to a wide bowl, drizzle the vinegar mixture over rice and fold gently with a rice paddle or wooden spoon using cutting-and-fanning motions to cool and coat. Fan rice as you fold to achieve glossy sticky grains. Cover with a damp towel and keep at room temperature.

Prepare Fillings

Slice sashimi-grade tuna into long thin strips (about 1 cm wide). Julienne cucumber and carrot, and slice avocado. In a small bowl combine 3 tbs Japanese mayonnaise with 1 tsp sriracha to make a spicy mayo; adjust heat to taste.

Lay Out Nori and Rice

Place a bamboo sushi mat on a flat surface and cover the mat with plastic wrap. Position one full nori sheet shiny side down on the plastic wrap. Wet your hands lightly to prevent sticking, take about 3/4 cup of seasoned sushi rice and evenly spread it into a thin layer across the nori leaving a 1-inch (2.5 cm) gap at the top edge for sealing. Press rice gently so it adheres but does not become mashed.

Flip for Naruto-Style Exterior (Optional)

Traditional 'Naruto' rolls often use thin cucumber as an outer wrap. For a classic Naruto appearance, instead of rice on the outside, use the nori inside: After placing rice on nori as above, place a second sheet of plastic wrap over the rice and invert the assembly so rice faces down onto the plastic. Carefully peel the nori away from the rice (the rice will now be on the plastic). Lay thin overlapping cucumber ribbons (created by slicing cucumber lengthwise with a mandoline or vegetable peeler) across the rice, slightly overlapping. This step creates a translucent cucumber exterior that shows the filling inside like the anime character’s swirl. If you prefer a standard maki, skip inversion and proceed with nori exterior.

Add Fillings and Roll

On the rice (or on the exposed nori if you skipped the cucumber wrap), arrange a line of tuna strips, avocado slices, cucumber, and a few carrot julienne in the center. Add a small drizzle (about 1 tsp) of spicy mayo over the fillings and a pinch (about 1 tsp) of tobiko. Use the bamboo mat to lift the edge nearest you and roll firmly away from you, compressing gently to create a tight cylinder. If using a cucumber exterior, roll so the cucumber ribbons wrap outside. Seal the top edge with a little water applied to the nori edge (or press to seal the cucumber overlap). Repeat to make 3–4 rolls (depending on rice thickness and nori).

Chill Briefly

Wrap finished rolls in plastic wrap and chill in the refrigerator 10–15 minutes to firm up for easier slicing.

Slice Rolls

Unwrap and place a roll on a cutting board. Wet a sharp knife with water and a light swipe of rice vinegar, then slice the roll into 6–8 equal pieces by cutting with a single clean stroke; wipe and rewet the knife between cuts to keep slices neat. Arrange slices on a serving plate with the cut edges up so the swirl/inner filling is visible.

Make Soy Dressing

In a small bowl whisk 4 tbs soy sauce, 1 tbs mirin, 1 tsp sesame oil and 1 tsp lemon juice until combined. Stir in 2 tbs thinly sliced green onions and 1 tbs toasted sesame seeds.

Finish and Serve

Drizzle a small amount of the soy dressing over each sushi piece or serve on the side for dipping. Finish rolls with a small dollop of extra spicy mayo if desired, and a sprinkle of tobiko on top of each piece. Serve with pickled ginger and wasabi on the side.

Keep your bamboo mat wrapped in plastic while assembling to prevent rice sticking; clean your knife between cuts and wipe the board to keep presentation tidy. Consume sushi within a few hours for best texture and safety when using raw fish.