Spicy Tuna Sushi Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice into a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain. Combine the rinsed rice and 360 ml water in a medium saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce heat to low and simmer for 12–15 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, warm 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon fine sea salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl or wooden sushi oke. Gently fold the vinegar mixture into the rice with a cutting motion using a rice paddle or spatula to avoid crushing grains. Fan the rice as you fold to cool to room temperature and develop a glossy sheen. Cover with a damp cloth to keep warm while you prepare the filling.

Prepare tuna

Ensure tuna is very cold and sushi-grade. Pat the 250 g diced tuna dry with paper towels to remove excess moisture; this helps the sauce adhere and prevents watery filling.

Mix filling

In a medium bowl combine 3 tablespoons Japanese mayonnaise, 1 tablespoon Sriracha, 1 teaspoon chili oil, 1/2 teaspoon sesame oil, and 1 teaspoon soy sauce. Stir until smooth. Add the diced tuna, 2 tablespoons thinly sliced scallions, 1 teaspoon toasted sesame seeds, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Fold gently to coat evenly. Taste and adjust heat or salt as desired. Keep chilled until assembly.

Prepare fillings

Have 4 full-size nori sheets, julienned cucumber (about 1/2 cup), and 1 small avocado sliced. Keep the bowl of water with rice vinegar nearby to wet your hands and the knife.

Make sushi rolls (maki)

Place a bamboo mat on your work surface and cover with plastic wrap. Lay one nori sheet, shiny side down, on the mat. Wet your hands in the vinegar water and grab about 3/4 cup of prepared sushi rice. Spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Do not compress the rice—use a light touch. Along the near edge, arrange a line (about 2–3 tablespoons) of the spicy tuna mixture, a few cucumber julienne, and 3–4 slices of avocado.

Roll and seal

Lift the edge of the mat nearest you and fold it over the filling, tucking gently to form a cylinder. Press firmly but gently with the mat to shape and compact the roll. Continue rolling until sealed; dampen the bare nori edge with a little water to adhere. Repeat with remaining nori, rice, and fillings to make 4 rolls.

Slice rolls

Using a very sharp knife dipped in the vinegar water (wipe between cuts), cut each roll into 6–8 pieces, cleaning and wetting the blade as needed for clean slices. Arrange sushi pieces on a platter.

Garnish and serve

Sprinkle additional toasted sesame seeds over the rolls. Serve with pickled ginger, wasabi, and soy sauce (about 4 tablespoons) on the side. Enjoy immediately for best texture and flavor.

Keep leftover spicy tuna chilled and consume within 24 hours. If you prefer hand rolls (temaki), use half a nori sheet, add rice and filling, and roll into a cone. Clean your knife between cuts for neat pieces and avoid pressing too hard to keep rice texture light.