Spicy Tuna Roll Recipe

Rinse the sushi rice under cold running water until the water runs nearly clear to remove excess starch (about 3–4 rinses). Drain.

Combine rinsed rice and 240 ml water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil, then reduce heat to low, cover, and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

While rice cooks, warm the rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves; do not boil. Cool slightly.

Transfer the cooked rice to a wide shallow bowl (a wooden hangiri if available). Gently fold the vinegar mixture into the rice with a wooden paddle or spatula using cutting and fanning motions to cool the rice to near room temperature. Do not mash. Cover with a damp cloth to keep moist and set aside.

Prepare the tuna: pat sushi-grade tuna dry with paper towel, then finely dice into small uniform pieces. Keep cold until mixing.

In a medium bowl, combine mayonnaise, sriracha, gochujang (if using), sesame oil, and soy sauce. Stir until smooth and evenly blended.

Add the diced tuna, sliced green onion, and toasted sesame seeds to the sauce. Gently fold until the tuna is fully coated. Taste and adjust heat or salt — add more sriracha for spice or a drop more soy for saltiness. Refrigerate briefly while you prepare sheets.

Prepare your workstation: lay the plastic-wrapped bamboo mat on a flat surface. Place a sheet of nori shiny-side down on the mat.

With wet hands, take about 3/4 cup of sushi rice and spread it evenly over the nori, leaving a 1–1.5 cm (about 1/2 inch) margin along the top edge (far edge from you) to seal the roll. Press lightly to create an even layer; do not compress too tightly.

Flip the nori and rice so the rice is facing down on the plastic wrap (this creates an inside-out roll with rice on the outside). If you prefer a maki (nori outside), skip flipping.

Place a strip of cucumber (about 1–2 tbsp julienned) and 3–4 slices of avocado across the center of the nori (along the edge closest to you).

Scoop about 3–4 tablespoons of the spicy tuna mixture and spread it evenly over the cucumber and avocado line, forming a log of filling.

Use the bamboo mat to lift the edge nearest you and roll firmly but gently away from you, tucking the filling in as you go. Apply even pressure to form a tight, cylindrical roll. When you reach the margin, moisten it lightly with water and finish sealing the seam.

If making inside-out rolls and you want sesame seeds on the outside: spread 1–2 tbsp toasted sesame seeds on a plate before rolling the final step, then roll the rice-coated side briefly across the seeds so they adhere.

Repeat the process for remaining nori sheets and filling to make about 4 rolls total.

To slice: wet a sharp knife and trim the ends of each roll if desired. Slice each roll into 6–8 pieces by cutting with a single clean stroke; re-wet the knife between cuts to keep slices neat.

Arrange the spicy tuna roll slices on a platter. Garnish with pickled ginger, a small dollop of wasabi if desired, and serve with soy sauce for dipping.

Serve immediately for best texture. Leftover rolls will keep tightly wrapped in plastic wrap in the refrigerator for up to 12 hours but are best eaten the same day.

If you have leftover spicy tuna mixture, store separately in an airtight container in the refrigerator for up to 24 hours; do not freeze raw tuna mixture.