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 Rice
Marinated Ahi Tuna
Filling
Spicy Emulsion
Method
Prepare Sushi Rice
- 1
Cook the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the sushi rice and water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once cooked, transfer the rice to a large bowl. In a separate bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold to combine. Allow to cool to room temperature.
Marinate Ahi Tuna
- 3
Prepare the Marinade
In a small bowl, whisk together soy sauce, sesame oil, lime juice, and chili flakes.
- 4
Marinate the Tuna
Slice the ahi tuna steak into small cubes and add to the marinade. Let it marinate for at least 15 minutes in the refrigerator.
Prepare Filling
- 5
Slice the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice into thin strips.
Make Spicy Emulsion
- 6
Combine Ingredients
In a small bowl, mix mayonnaise, Sriracha sauce, and lime juice until well combined. Adjust the spiciness to taste.
Assemble the Crunch Roll
- 7
Roll the Sushi
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori (seaweed) on the mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 8
Add Fillings
In the center of the rice-covered nori, place a line of marinated ahi tuna, avocado slices, and pickled ginger.
- 9
Roll and Coat
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Once rolled, press the roll gently to seal it. Roll the sushi in tempura flakes for added crunch.
- 10
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Drizzle with spicy emulsion and serve with extra pickled ginger on the side.
