Crispy Tuna & Avocado Roll Recipe

Rinse the sushi rice under cold running water until the water runs nearly clear (about 3–4 minutes). Drain.

Combine rinsed rice and 1.6 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes to steam.

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

Transfer cooked rice to a wide shallow bowl or wooden sushi-oke. Gently fold in vinegar mixture with a rice paddle or wooden spoon, fanning the rice as you go to cool it to near room temperature (this gives the rice shine). Cover lightly with a damp towel to keep moist while you prepare other components.

Pat the tuna dry with paper towels and dice into small 1/4" pieces (if not already diced). Place in a chilled bowl.

In a small bowl combine Japanese mayonnaise, soy sauce, sesame oil, sriracha (if using), and lime juice. Stir to emulsify.

Add the mayonnaise mixture to the tuna along with the sliced scallion and toasted sesame seeds. Gently toss to coat. Taste and adjust seasoning (add a pinch of salt or more soy if desired). Keep chilled until assembly.

Cut the avocado in half, remove pit, and slice lengthwise into thin strips. Toss lightly with a little lime juice to prevent browning and keep aside.

Set up a bamboo sushi mat covered in plastic wrap. Place a sheet of nori shiny-side down on the mat.

Wet your hands with the reserved 2 tsp water to prevent sticking. Take about 3/4 cup (packed) of sushi rice and spread it evenly across the nori, leaving a 1" strip at the top edge free of rice to seal. Keep rice thickness even (about 1/4–1/3" thick).

Flip the nori so the rice side is down (rice against plastic wrap) and the bare nori side faces up. This method creates an 'inside-out' roll (rice outside).

On the nori (now facing up), arrange a row of avocado slices across the center, then place a generous line (about 3–4 tbsp) of the dressed tuna on top of the avocado. Add a light sprinkle of scallion or sesame if desired.

Using the bamboo mat, roll the nori tightly away from you, tucking the filling as you go to form a firm cylinder. Seal the top 1" strip of nori with a little water.

Repeat with the second sheet of nori to make a second roll.

Spread the panko breadcrumbs in a shallow dish. Using a sharp knife, cut each roll into 6–8 pieces (wet the knife between cuts to keep rice from sticking). If you prefer fewer cuts for frying, you can crisp whole rolls and slice after crisping—see next step.

For a fully crispy exterior, heat neutral oil in a skillet over medium-high until shimmering (about 350°F / 175°C). If pan-frying slices, carefully add panko to the outside of each slice (lightly press so it adheres) and pan-fry cut sides first for about 1–1.5 minutes per side until golden and crisp, turning gently. If frying whole rolls, carefully lower each whole roll into oil and fry, turning occasionally, until the rice panko surface is evenly golden, about 2–3 minutes; remove and drain on paper towels. Alternatively, for a lighter crisp, brush lightly with oil and toast in a 425°F (220°C) oven on a baking sheet for 6–8 minutes, turning once, until golden.

If you fried whole rolls, let rest 1 minute, then slice into 6–8 pieces with a very sharp knife (wipe blade between cuts).

Arrange the crisped tuna & avocado roll slices on a serving plate. Garnish with microgreens or thinly sliced scallions, a sprinkle of toasted sesame seeds, and lime wedges on the side.

Serve immediately with soy sauce (or tamari), pickled ginger and wasabi. Recommend eating warm so the contrast of warm crisp exterior and cool tuna/avocado interior is preserved.