Tuna & Avocado Crunch Roll Recipe

Prepare marinade

In a shallow bowl combine 3 tbs low-sodium soy sauce, 1 tbs mirin, 1 tsp sesame oil, 1 tbs fresh lime juice, 1 tsp grated ginger and 1 tbsp thinly sliced scallion. Stir to combine.

Marinate tuna

Trim any sinew from the 8 oz sushi-grade ahi tuna and pat dry. Cut into 1/4–1/2 inch dice. Add tuna to the marinade, toss gently to coat, and let sit 8–15 minutes in the refrigerator—do not over-marinate to avoid breaking down the tuna. Reserve marinade for a light drizzle if desired. Sprinkle 1 tsp toasted sesame seeds over the tuna and gently mix before assembling.

Season sushi rice

If you haven't cooked rice: cook short-grain sushi rice to yield 2 cups cooked. While still warm, combine 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt; fold into rice with a rice paddle or wooden spoon using cutting motions to avoid mashing. Cool rice to near room temperature by fanning.

Prepare fillings

Peel and slice the avocado in half, remove pit, and slice into 1/4-inch strips. Julienne 1/2 cucumber into long thin strips and pat dry. Have 1/4 cup pickled ginger ready for serving.

Lay nori and rice

Place a bamboo sushi mat on a work surface and cover with plastic wrap. Place 1 nori sheet shiny side down on the mat. With slightly wet hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice.

Add fillings

Across the center of the rice arrange a line of marinated ahi tuna (about 2 oz worth), a few avocado slices, and a few cucumber julienne strips. If you prefer inside-out rolls (rice outside), invert assembly: place plastic on the mat first, rice on plastic, then nori, then fillings. This recipe describes nori inside for simplicity.

Roll tightly

Using the sushi mat, lift the near edge and roll firmly but gently away from you to form a tight cylinder, pressing to seal the edge. Repeat with the remaining nori sheets and fillings to make 3–4 rolls.

Add tempura crunch

If using homemade tempura flakes or store-bought, reserve 1/2 cup. Lightly press a thin layer of tempura flakes onto the seam of the roll or press flakes into the rice on the outside of the roll for extra texture.

Slice rolls

Using a very sharp knife dampened with water (wipe between cuts), slice each roll into 6–8 equal pieces. Clean the knife between cuts to keep neat edges.

Fry extra flakes (optional)

If you want warm, extra-crispy flakes: heat neutral oil in a small pot to 350°F (175°C). Briefly fry a small handful of tempura batter flakes until golden and puffed, about 10–20 seconds. Drain on paper towel and sprinkle over the sliced rolls.

Make spicy emulsion

Whisk together 3 tbs mayonnaise, 1.5 tbs Sriracha, 1/2 tbs lime juice and 1/2 tsp soy sauce until smooth. Taste and adjust heat or acidity as desired.

Plate and garnish

Arrange the sliced rolls on a platter. Drizzle or pipe the spicy emulsion over each piece. Garnish with 1 tbsp finely chopped scallion, 1 tsp toasted sesame seeds and a small mound of pickled ginger. Serve with wasabi and extra soy sauce on the side.