Jalapeno Roll Recipe

Rinse 1 cup (uncooked) sushi rice under cold water until water runs clear. Cook according to package instructions to yield about 2 cups cooked rice.

While rice cooks, combine rice vinegar, sugar, and salt in a small saucepan over low heat until sugar dissolves. Cool slightly.

Transfer cooked rice to a wide bowl. Gently fold in the vinegar mixture with a rice paddle or spatula while fanning the rice to cool to room temperature. Cover with a damp towel to keep moist.

In a bowl, combine the finely diced sushi-grade tuna, 2 tbsp Japanese mayonnaise, 1 tsp Sriracha, 0.5 tsp gochujang (if using), 1 tbsp finely chopped green onion, 0.5 tsp soy sauce, and 0.25 tsp sesame oil. Mix gently until evenly coated. Chill briefly while assembling (about 10 minutes).

Slice cream cheese into 8 thin strips (about the length of the roll).

Seed and thinly slice the jalapeño into 8 rings. For less heat, remove ribs and seeds; for more heat keep some seeds.

Julienne a small strip of cucumber into 8 matchsticks.

If making spicy mayo, whisk together 3 tbsp Japanese mayonnaise, 1 tbsp Sriracha and 0.5 tsp lime juice until smooth. Place eel sauce in a small bowl for drizzling.

Lay a bamboo sushi mat on a clean surface and cover with plastic wrap. Place a nori sheet, shiny side down, on the plastic-wrapped mat.

Wet hands with a 50:50 water and rice vinegar mixture to prevent sticking. Spread a thin, even layer of seasoned sushi rice over the nori leaving a 1/2-inch strip at the far edge uncovered. Press rice firmly but gently (about 1/4 inch thickness). Sprinkle with toasted sesame seeds and a few drops of toasted sesame oil.

Flip the nori and rice so rice faces down on the plastic wrap (this creates an inside-out roll with rice on the outside).

On the nori (now facing up), line across the near edge: a strip of cream cheese, 1 tbsp spicy tuna (divide the 6 oz across two rolls or use as specified), 1 cucumber julienne, and 1–2 jalapeño rings positioned so each finished piece will have jalapeño.

Use the bamboo mat to roll the nori tightly over the fillings, compressing gently to form a cylinder. Seal the exposed nori edge with a light smear of water.

Repeat with second nori sheet and remaining fillings to make two rolls that together yield 8 pieces (about 4 pieces per roll).

With a very sharp, wet knife, slice each roll into 4 equal pieces. Wipe the knife between cuts to keep edges clean.

Arrange 8 pieces on a serving plate. Drizzle eel sauce in a thin zigzag over the rolls (about 3 tbsp across all pieces). Drizzle spicy mayo in a contrasting pattern (about 3 tbsp).

Scatter remaining toasted sesame seeds over the top. Garnish plate with pickled ginger and wasabi as desired.

Serve immediately with soy sauce on the side.