Tuna Avocado Roll Recipe

Rinse and Cook Rice

Rinse 2 cups short-grain sushi rice in cold water until the rinse water runs clear (about 4–6 times). Drain and combine with 2.2 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 2 tsp sugar, and 1 tsp fine sea salt in a small saucepan or microwave until sugar dissolves. Transfer cooked rice to a wooden or nonreactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting-and-fanning motions to cool the rice quickly until slightly above room temperature (about 5 minutes). Cover with a damp towel to keep moist.

Prepare Tuna

Pat 10 oz sushi-grade red tuna dry with paper towel. Using a very sharp knife, slice about half (5 oz) into 1/4-inch thick long strips for the roll interior. Dice the remaining 5 oz into small 1/4-inch cubes. Place diced tuna in a bowl.

Season Tuna

To the diced tuna add 2 tbs mayonnaise, 1 tbs soy sauce, 1 tsp sesame oil, and 1 tbs lime juice. Gently fold to combine. Taste and adjust with a little more soy or lime if needed. Keep chilled until assembly.

Prepare Avocado

Halve, pit, and peel 1 ripe avocado. Slice into 1/4-inch thick lengthwise slices. To prevent browning, brush or toss lightly with a tiny squeeze of lime juice if desired.

Set Up

Place a sushi mat on a clean work surface and cover with plastic wrap. Put a full nori sheet shiny-side down on the mat. Have a small bowl of water nearby to wet your hands to prevent rice sticking, and a damp towel to keep rice moist.

Spread Rice

With wet hands, take about 3/4 to 1 cup of seasoned rice and evenly spread it over the nori, leaving a 1-inch strip of nori at the far edge free of rice. Press rice gently to an even thickness (about 1/4 inch). Sprinkle 1/4 tsp toasted sesame seeds evenly over the rice if you want a light topping.

Flip (Optional Inside-Out Style)

If you prefer a classic roll with rice inside and nori outside, skip flipping. For an inside-out roll (rice outside), carefully flip the nori+rice over so the rice faces down on the plastic-wrapped mat and the nori is facing up.

Add Fillings

Along the near edge of the nori (closest to you), lay the tuna strips in a line about 1/2 inch from the edge. Place a row of avocado slices on top of the tuna strips. Add about 2 tbs of the seasoned diced tuna in a thin strip on top of the avocado if you want both textures inside.

Roll

Using the mat to help, lift the near edge and roll firmly but gently away from you, tucking the fillings as you go. Press along the roll to form a tight cylinder. Continue rolling until sealed; use the 1-inch bare nori edge to moisten and close the seam using a little water if necessary.

Slice

Transfer the roll to a cutting board. Wet a very sharp knife with neutral oil or water, then slice the roll into 6–8 even pieces (for a full-size nori, aim for 8 pieces). Wipe the knife clean and re-wet between cuts to keep slices clean.

Plate & Garnish

Arrange pieces on a plate. Drizzle optional spicy mayo or unagi sauce over the rolls or pipe small dots. Garnish with thinly sliced scallions and an extra sprinkle of sesame seeds. Serve with pickled ginger, soy sauce, and wasabi on the side.

If using spicy mayo: mix 2 tbs mayonnaise with 1/2–1 tbs sriracha to taste and drizzle. For extra texture, finish with a tiny touch of sesame oil or a few microgreens. Serve immediately for best texture; sushi is best consumed within 30 minutes of assembly.