Spicy Tuna Roll* Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the runoff is almost clear to remove excess starch. Drain and place rice in a rice cooker or heavy pot with 2.25 cups water. Let the rice soak 20–30 minutes if time allows, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice cooks, combine 4 tbs rice vinegar, 2 tbs sugar and 1 tsp salt in a small bowl; gently warm or stir until sugar dissolves. Transfer hot cooked rice to a wide bowl or hangiri. Gently fold the vinegar mixture into the rice using a rice paddle with cutting-and-fanning motions to avoid mashing the grains. Fan rice as you fold to cool it quickly to near room temperature. Cover with a damp towel to keep moist until assembly.

Prepare spicy tuna

Trim and finely dice 10 oz sushi-grade tuna into small uniform pieces. In a bowl, combine diced tuna with 3 tbs Japanese mayonnaise, 1.5 tbs Sriracha (adjust heat to taste), 0.5 tsp sesame oil, 0.5 tbs soy sauce, 2 tbs thinly sliced green onion and 1 tsp toasted sesame seeds. Mix gently until uniformly coated. Taste and adjust seasoning (more Sriracha for heat, more mayo for creaminess). Keep chilled until ready to use.

Prepare nori and workspace

Place a bamboo sushi mat on a clean surface and wrap it with plastic wrap to prevent sticking. Lay 1 nori sheet shiny side down on the plastic-wrapped mat. Wet your hands with a mix of water and a little rice vinegar (to prevent sticking) before handling rice.

Spread rice

Take about 3/4 to 1 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) bare margin at the top edge. Press gently to an even 1/4-inch thickness; do not compress too hard.

Add fillings

Along the bottom third of the rice-covered nori, arrange a thin line of julienned cucumber (about 2 tbsp), 3–4 slices of avocado and a strip or two of wasabi if using. Place about 3–4 tbs of the spicy tuna mixture along that same strip.

Roll the sushi

Lift the near edge of the mat and begin rolling away from you, tucking the filling in tightly with your fingers as you roll. Use the mat to press and shape as you finish the roll, sealing the top bare nori edge with a little water to adhere. Repeat to make 4 rolls.

Optional inside-out variation

For an inside-out (uramaki) version: place plastic wrap over the bamboo mat, put nori on the mat, spread rice on the nori, flip the nori so rice faces down on the plastic, then add fillings to the exposed nori and roll. Press sesame seeds onto the rice side before flipping back and cutting.

Slice rolls

Using a very sharp knife dipped in water (wipe and re-dip between cuts), trim the ends of each roll and slice each roll into 6–8 pieces. Clean the knife between rolls to get clean cuts.

Arrange spicy tuna roll pieces on a platter with pickled ginger and wasabi on the side. Optionally drizzle a little extra Sriracha or spicy mayo on top, or sprinkle additional toasted sesame seeds and sliced green onion. Serve immediately with soy sauce for dipping.

Leftovers: Keep any unused spicy tuna chilled and consume within 24 hours. Store rice separately and reassemble fresh if possible.