Tuna & Avocado Crunch Roll Recipe
marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion
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Ingredients
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Sushi Ingredients
Spicy Emulsion Ingredients
Method
Preparation of Ingredients
- 1
Marinate Ahi Tuna
Dice the ahi tuna into small cubes and marinate in a mixture of soy sauce and sesame oil for about 15 minutes.
- 2
Prepare Sushi Rice
Cook sushi rice according to package instructions. Once cooked, let it cool slightly and season with rice vinegar, sugar, and salt.
- 3
Make Spicy Emulsion
In a small bowl, mix mayonnaise, Sriracha, lemon juice, and sesame oil until well combined.
- 4
Slice Avocado
Cut the avocado in half, remove the pit, and slice it thinly.
Assembling the Roll
- 5
Prepare the Rolling Mat
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
- 6
Spread Sushi Rice
Wet your hands with water to prevent sticking. Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top.
- 7
Add Fillings
In the center of the rice, place a line of marinated ahi tuna, a few slices of avocado, a small amount of pickled ginger, and a sprinkle of tempura flakes.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight cylinder. Seal the edge with a little water.
- 9
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
