Spicy Tuna Roll Recipe

Rinse and Cook Rice

Rinse the short-grain rice under cold water, swishing with your hand, until the rinse water runs almost clear (about 3–5 rinses). Drain 10–15 minutes. Combine rinsed rice and 1.65 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest covered 10 minutes.

Season Rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice to near room temperature. Cover with a damp towel to keep moist.

Prepare Tuna Mixture

Pat tuna dry with paper towels and dice into small 1/4" cubes. In a bowl combine mayonnaise, sriracha, sesame oil, lime juice and kosher salt to make spicy mayo. Taste and adjust heat. Add the diced tuna, finely minced serrano (start with half if you want milder heat), and sliced scallions to the spicy mayo. Gently fold to coat evenly. Cover and refrigerate briefly (10–15 minutes) to let flavors meld; keep chilled until assembly.

Prepare Avocado

Cut avocado in half, remove pit, peel and slice each half into 1/4" strips. Toss lightly with a few drops of lime juice if desired to slow browning. Keep slices intact for rolling.

Place sweet soy in a small bowl for drizzling. Measure tobiko into a small bowl. Mix shichimi togarashi with a pinch of toasted sesame seeds if using. Have chili threads ready to garnish just before serving.

Lay Out Nori and Rice

Place a sheet of nori, shiny side down, on the bamboo mat. Wet your hands with the warm water (keep a bowl nearby). Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori in a thin layer, leaving a 1" (2.5 cm) strip of nori along the far edge free of rice to seal the roll. Don’t pack rice too tightly—use gentle, even pressure.

Add Filling

Along the near edge of the rice (closest to you) place a 1/2" strip of avocado slices and about 2.5–3 oz of the spicy tuna mixture in a line. Optionally sprinkle a teaspoon of tobiko on top of the tuna line for extra pop.

Roll the Sushi

Use the bamboo mat to lift the edge of the nori and rice over the filling, tucking it firmly but gently so the filling stays in place. Roll away from you, applying even pressure with the mat to form a tight cylinder. Seal the bare nori edge with a little water.

Finish & Slice

Wet a very sharp knife with warm water and slice the roll into 6–8 equal pieces, wiping the knife clean and re-wetting between cuts to maintain clean slices. Repeat with remaining nori, rice and filling to make 3–4 rolls total.

Plate & Garnish

Arrange sushi pieces on a plate. Drizzle a small amount of sweet soy across the rolls or serve on the side. Spoon a small dot of spicy mayo on each piece if desired. Sprinkle a pinch of shichimi togarashi over the rolls, add a small spoonful of tobiko to select pieces, and top with delicate chili threads for a dramatic finish. Garnish with reserved scallion slices and a light sprinkle of toasted sesame seeds if using.

Serve immediately. Keep raw tuna chilled until just before assembly and consume within the same day. Discard leftovers after 24 hours. Adjust serrano quantity to control heat; warn guests about spicy peppers.