Spicy Tuna Roll Recipe

Rinse the short-grain rice under cold water, stirring with your hand, until the water runs nearly clear (about 4–6 rinses). Drain in a fine-mesh sieve for 15 minutes.

Combine the rinsed rice and 2.2 cups water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a boil over medium-high heat, then reduce to the lowest heat, cover tightly and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer the hot rice to a shallow wooden or glass bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon using cutting motions to avoid mashing the grains. Fan the rice or allow airflow to cool it to slightly above room temperature (about 20–25 minutes). Keep covered with a damp towel until assembly so it doesn't dry out.

Place the sushi-grade tuna on a cutting board and finely dice to small uniform pieces (about 1/4-inch). Keep chilled until mixing.

In a bowl combine the diced tuna, mayonnaise, Sriracha, gochujang (if using), soy sauce, sesame oil, and sliced green onion. Mix gently until evenly coated. Taste and adjust heat or salt—add more Sriracha for heat or a touch more mayo to mellow. Stir in toasted sesame seeds. Keep refrigerated until ready to assemble.

Prepare nori and rice

Place a bamboo mat on your work surface and wrap it with plastic wrap. Put one nori sheet shiny-side down on the mat. Wet your hands with a bowl of water (optional: add a little rice vinegar to the water) to prevent sticking. Take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Use a gentle, even pressure—do not compress the rice too hard.

Add fillings

Across the center of the rice place a thin line of the tuna mixture (about 3 tablespoons), a few cucumber julienne, and 3–4 slices of avocado. Avoid overfilling to ensure a clean roll.

Roll

Lift the near edge of the mat and nori, and begin to roll away from you, tucking the filling inward with your fingers as you roll. Apply gentle pressure with the mat to form a tight cylinder. When you reach the 1-inch bare edge, moisten it lightly with water to seal the seam. Repeat for remaining sheets.

Optional: Spicy tuna on top (uramaki-style)

If you prefer the spicy tuna on top instead of inside (spicy tuna roll with tuna on top), place the nori shiny-side up on the mat, spread rice on top and flip the nori so rice faces down. Press the rice slightly into the nori, then spread a thin layer of the tuna mixture across the exposed nori before rolling as above.

Slice

Using a very sharp knife moistened with water or wiped with a damp cloth (to prevent sticking), slice each roll into 6–8 pieces. Clean the knife between cuts for cleaner slices. For best presentation, wipe the blade after every 2 cuts.

Arrange the sliced rolls on a platter. Garnish with additional sesame seeds and a sprinkle of sliced green onion if desired. Serve with soy sauce or tamari, pickled ginger and wasabi on the side.

Consume immediately for best texture. Store leftover tuna mixture in the fridge and consume within 24 hours; sushi rice is best used the same day.