Spicy Tuna Roll Recipe

Rinse the rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold water, swirling and draining repeatedly, until the water runs nearly clear (about 4–6 rinses). Drain for 15 minutes.

Cook the rice

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season the rice

Meanwhile, warm 4 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp kosher salt in a small saucepan or microwave just until sugar and salt dissolve. Transfer cooked rice to a large shallow bowl (a wooden sushi oke or large bowl). Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon with cutting motions to avoid mashing; fan the rice while folding to cool it to near room temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Prepare for assembly

Place a bamboo mat on your work surface and wrap it in plastic wrap. Keep a small bowl of seasoned rice vinegar or plain water nearby to wet your hands (this prevents sticking). Have 6 nori sheets and the cooled sushi rice ready.

Make the spicy tuna mixture

Place 10 oz finely diced sushi-grade tuna in a bowl. Add 3 tbsp mayonnaise, 1.5 tbsp Sriracha, 1 tsp chili oil (optional), 0.5 tsp toasted sesame oil and 2 tbsp finely sliced green onions. Mix gently but thoroughly until evenly combined. Taste and adjust heat or salt; if you want more heat, add additional Sriracha by 0.5 tsp increments.

Assemble the rolls

Lay one nori sheet shiny side down on the plastic-wrapped mat. With wet hands, take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge without rice to seal the roll. Press the rice gently and evenly (do not compress too hard).

Add filling

Place a strip (about 1.5–2 tbsp) of the spicy tuna mixture along the rice-covered edge closest to you, centered horizontally. If you prefer an inside-out roll (rice outside), proceed differently: place plastic wrap on the mat, layer rice on the plastic, flip a nori sheet onto the rice, then continue. This recipe outlines a traditional nori-out roll.

Roll tightly

Using the mat, lift the near edge and fold it over the filling, tucking gently but firmly as you roll away from you. Continue rolling to the sealed edge of the nori. Lightly press along the roll to shape a tight cylinder. Repeat to make 6 rolls (or as many nori sheets used).

Slice the rolls

Wet a sharp knife with the seasoned vinegar or water and wipe it dry between cuts to prevent sticking. Trim off the uneven ends if desired, then cut each roll into 6–8 even pieces. Clean and re-wet the knife between cuts for clean slices.

Garnish and serve

Arrange pieces on a platter. Sprinkle with 1 tsp toasted sesame seeds and extra sliced green onion if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Serve pickled ginger (about 2 tbsp) and wasabi to taste alongside the rolls. Offer soy sauce in small dishes for dipping.

Keep the bamboo mat wrapped in plastic for easy cleaning and use a very sharp knife, wiping it clean and wetting between cuts for neat slices.