Spicy Tuna Roll Recipe

Rinse and Cook

Rinse 1.5 cups short-grain sushi rice under cold running water, swirling with your hand, until the water runs clear (about 6–8 rinses). Drain 10–15 minutes. Combine rinsed rice and 180 ml water in a rice cooker or a small pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 12–14 minutes. Remove from heat and rest, covered, 10 minutes.

Season Rice

While rice cooks, mix 3 tbs rice vinegar, 1 tbs sugar and 1 tsp kosher salt in a small bowl until dissolved. Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice using a wooden paddle or spatula with cutting-and-folding motions to avoid smashing grains. Fan rice while folding to cool to near body temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Prepare Tuna

Pat 8 oz sashimi-grade tuna dry with paper towels. Using a sharp knife, finely dice the tuna into small 3–4 mm pieces. Place diced tuna in a chilled bowl.

Mix Filling

Add 2 tbs Japanese mayonnaise, 1.5 tsp Sriracha, 0.5 tsp sesame oil, 0.5 tsp toasted sesame seeds, 0.5 tsp soy sauce, 0.25 tsp salt and 1 tbsp finely sliced green onion to the tuna. Gently fold until evenly combined. Taste and adjust heat or salt as needed. Keep chilled until assembly.

Stir together 3 tbs Japanese mayonnaise, 1 tbs Sriracha, 0.5 tsp rayu (or chili oil) and 0.5 tsp lime juice in a small bowl until smooth. Transfer to a squeeze bottle or small bowl for topping/dipping. Refrigerate until ready to use.

Prepare Tools

Wrap a bamboo sushi mat with plastic wrap to prevent sticking. Cut each nori sheet in half crosswise if you prefer smaller rolls; for 8-piece traditional maki, use full sheets.

Spread Rice

With wet hands (to prevent sticking), place one nori sheet shiny-side down on the mat. Take about 3/4 cup of prepared sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) bare strip along the top edge. Press lightly to create an even layer about 1/4-inch thick.

Add Fillings

Across the center of the rice, lay a thin line (about 2 tbs) of the spicy tuna mixture, distributing it evenly. Add a few julienned cucumber sticks and a couple of thin avocado slices alongside the tuna if using. Do not overfill.

Roll

Lift the edge of the mat closest to you and start rolling away from you, using your fingers to keep the filling tucked in. Apply gentle even pressure to form a firm, evenly shaped roll. Continue rolling until the seam of nori seals the roll. Use the mat to form the roll, not to squeeze it too tightly.

Slice

Using a very sharp knife dipped in water (and wiped between cuts), cut the roll into 8 equal pieces. Clean the knife between slices for clean edges. Arrange pieces on a serving plate, seam-side down.

Finish & Serve

Drizzle or pipe the prepared spicy mayo sauce over the roll pieces if desired. Sprinkle a few toasted sesame seeds and thinly sliced green onion on top for garnish. Serve immediately with soy sauce, pickled ginger and wasabi on the side.

Use sashimi-grade tuna and keep it well chilled. Consume raw fish within the day of purchase. Keep sushi refrigerated until serving and discard leftovers after 24 hours. Adjust Sriracha to taste for desired spiciness.