Blu's Roll Recipe

Rinse the sushi rice under cold running water until the water runs mostly clear (about 4–6 rinses). Drain in a fine mesh sieve for 15 minutes.

Combine the rinsed rice and 2.25 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan or microwave-safe bowl until sugar dissolves (do not boil). Let cool slightly.

Transfer the hot rice to a large shallow bowl (a wooden hangiri is ideal). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions until glossy. Fan or allow rice to cool to room temperature (about 10–15 minutes). Keep rice covered with a damp towel to prevent drying.

Prepare fillings: slice tuna into long 1/4" batons, slice avocado lengthwise, julienne cucumber, and thinly slice green onion. Pat tuna dry with paper towel and chill briefly if very soft.

Make spicy mayo: whisk together mayonnaise and sriracha until smooth. Taste and adjust heat. Transfer to a piping bag or small squeeze container for neat application.

Lay a bamboo sushi mat on a clean surface and place plastic wrap over it (optional, helps keep mat clean). Place one nori sheet shiny side down on the mat.

With wet hands (to prevent sticking), spread an even layer of sushi rice over the nori, leaving a 1/2" strip at the far edge uncoated. Use about 3/4 cup rice per roll (adjust to make 4 rolls total). Lightly press — do not compact.

Brush a thin line of spicy mayo across the center of the rice. Lay a few strips of tuna, a couple avocado slices, a small handful of cucumber julienne, and a few slivers of green onion along the mayo line.

Lift the near edge of the bamboo mat and roll firmly away from you, tucking ingredients and forming a tight cylinder. Press along the seam to seal. Repeat to make 4 rolls.

Toast panko: heat 1 tablespoon neutral oil in a small skillet over medium heat. Add panko and stir constantly until golden brown and crisp, about 3–4 minutes. Remove from heat and let cool completely. Stir in black sesame seeds and sesame oil.

Option A — Inside-out roll with panko exterior: Place a sheet of plastic wrap on your mat. Put the roll seam-side down on the plastic. Lightly brush the exposed rice with a little water to moisten. Spread a thin layer of cooled toasted panko mixture over the rice, pressing gently so it sticks. (If you prefer no panko, skip this step.)

Using a very sharp, wet knife, trim off the ends of each roll to make clean edges, then slice each roll into 8 equal pieces. Wipe the knife clean and dip in water between cuts to keep slices neat.

Arrange the slices on a platter. Drizzle additional spicy mayo or a touch of soy if desired. Serve with pickled ginger, wasabi, and soy sauce. Optional: squeeze a little lime over the tuna pieces for brightness.