Tuna Roll Recipe

Rinse rice

Place the short-grain rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain well.

Cook rice

Combine rinsed rice and 1 3/4 cups water in a medium saucepan. Cover, bring to a gentle boil over medium-high heat, then reduce to low and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, for 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar, and salt in a small saucepan or microwave until sugar dissolves (do not boil). Transfer hot rice to a large shallow bowl or hangiri. Pour seasoning evenly over rice and fold gently with a wooden spatula or rice paddle to mix and fan to cool to slightly above room temperature (about 10 minutes). Cover with a damp towel until ready to use.

Prepare tuna mix

Drain canned tuna thoroughly and transfer to a medium bowl. Flake with a fork, then add mayonnaise, soy sauce, sesame oil, sriracha, sliced green onion, toasted sesame seeds, and black pepper. Mix until combined and taste; adjust seasoning with a little more soy or mayo if desired. Keep chilled until assembly.

Prepare workspace

Place a plastic-wrapped bamboo mat on your work surface. Have a small bowl of water nearby to wet your hands (this prevents rice sticking). Lay out nori sheets, prepared rice, tuna filling, cucumber, and avocado.

Portion rice

Wet your hands and take about 3/4 cup of seasoned sushi rice. Gently spread rice evenly over one side (shiny side down) of a nori sheet, covering roughly 3/4 of the sheet lengthwise and leaving a 1/2-inch strip at the far edge free of rice to seal the roll.

Add fillings

Across the center of the rice (closer to you), place a line of tuna filling about 1 to 1 1/2 inches wide. Add a thin row of julienned cucumber and a few slices of avocado alongside the tuna. Don’t overfill to ensure clean rolling.

Roll

Lift the near edge of the mat and nori, folding it over the filling. Use the mat to press and tuck the roll tightly while rolling away from you, ending with the 1/2-inch bare edge of nori. Lightly wet that edge with water and finish rolling to seal. Press the mat around the roll for 10–15 seconds to shape into a firm cylinder.

Slice

Using a sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 equal pieces. Clean and wet the knife between cuts to prevent sticking.

Repeat

Repeat the rice spreading, filling, and rolling steps for the remaining nori sheets.

Finish and serve

Arrange tuna roll pieces on a platter. Sprinkle with extra toasted sesame seeds if desired. Serve with soy sauce, wasabi, and pickled ginger.

Store any leftover seasoned rice covered in the refrigerator for up to 24 hours. Tuna filling can be stored separately in an airtight container for up to 2 days. Consume assembled rolls the same day for best texture.