Ahi Tuna Duo Roll Recipe

Rinse the rice in cold water until the water runs clear (3–4 rinses) to remove excess starch.

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

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until sugar dissolves.

Transfer hot rice to a wide bowl or hangiri. Gently fold in the vinegar mixture with a wooden paddle or spatula while fanning the rice to cool it quickly and give a shiny texture. Spread rice out to cool to near room temperature (about 15–20 minutes). Keep covered with a damp towel to prevent drying.

Portion and marinate

Divide the 12 oz tuna into two portions: 6 oz for marinated cubes (spicy mix) and 6 oz for sashimi-style slices (seared or raw). Pat both portions dry with paper towel.

Spicy tuna (poke-style)

Dice the 6 oz portion into small 1/4-inch cubes. In a bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 2 tbs mayonnaise and 1 tsp sriracha. Add 1 tbs thinly sliced green onion. Toss diced tuna gently with the sauce until coated. Refrigerate and chill while assembling rolls.

Seared or raw tuna slices

If searing: season the other 6 oz lightly with salt, then quickly sear all around in a hot skillet with 1 tsp oil for about 20–30 seconds per side (leave center rare). Let rest 1–2 minutes, then slice thinly against the grain into 1/4-inch slices. If serving raw: slice sushi-grade tuna thinly and brush each slice with 1 tbs soy sauce mixed with 1/2 tsp lemon juice.

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Put a sheet of nori, shiny side down, on the mat.

Wet your hands with a mixture of water and a little rice vinegar to prevent sticking. Take about 3/4 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1-inch strip at the far edge without rice.

Sprinkle a few sesame seeds over the rice if desired. Flip the nori sheet so rice side is down on the mat (for inside-out rolls) or leave rice side up if you prefer nori-out. This recipe uses nori inside with rice outside: flip now so nori faces you.

On the nori (the side facing up), horizontally arrange a strip of cucumber (about 2 tbs), a row of avocado slices (about 3–4 slices), and 3–4 tbs of the spicy diced tuna toward the near edge.

Using the bamboo mat, lift the near edge of the nori and roll away from you, tucking the filling in and pressing gently to form a tight cylinder. Continue rolling until sealed; moisten the exposed nori edge with a little water to seal.

Repeat to make remaining rolls (should yield 4 rolls total). For a duo presentation, add a second roll where instead of spicy tuna inside you place plain rice and top the rolled sushi (after slicing) with the seared/sliced ahi (see next section).

Using a very sharp wet knife, slice each roll into 6–8 pieces. To slice cleanly, wet the blade between cuts.

For the duo arrangement: place slices from two rolls on a serving plate — one roll with spicy tuna inside (roll A), and the corresponding slices from the second roll (roll B) dressed as an 'ahi-topped' roll: place a thin slice of seared/raw ahi on top of each rice-topped piece and press gently so it adheres.

Garnish each piece with a small dollop of spicy mayo (mix 1 tbs mayo with 1/2 tsp sriracha), a sprinkling of sesame seeds, microgreens, and tempura flakes or fried shallots for crunch if using. Add a small smear of wasabi or a tiny dot on the plate if desired.

Serve with soy sauce for dipping and pickled ginger on the side.

Mix the 0.5 cup soy sauce with 1/2 tsp lemon or lime juice for a bright dipping sauce. Serve wasabi paste and extra soy sauce alongside the rolls so guests can adjust heat and saltiness to taste.