Tuna Avocado Crunch Roll Recipe

Rinse and cook rice

Rinse the sushi rice in cold water, swishing and draining several times until water runs mostly clear. Drain 20–30 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm rice vinegar, sugar and salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide shallow bowl or hangiri. Pour seasoning over rice and fold gently with a paddle or spatula to cool and coat (avoid smashing). Fan or allow to cool to lukewarm (about 10–15 minutes). Keep covered with a damp towel until assembly.

Prepare tuna

Pat the sushi-grade tuna dry with paper towels. Finely dice into small 1/4-inch cubes. Place in a bowl and set aside.

Prepare avocado and cucumber

Peel and pit the avocado. Thinly slice lengthwise (about 1/8-inch) and toss gently with a tiny pinch of salt and a few drops of lemon or lime juice to prevent browning. Seed the cucumber (if needed) then cut into thin julienne strips.

Toast sesame seeds

In a small dry skillet over medium heat, toast sesame seeds 1–2 minutes until fragrant, shaking pan frequently. Remove from heat and set aside.

Mix dressing

Combine mayonnaise, Sriracha, soy sauce, sesame oil and sliced green onion in the bowl with diced tuna. Mix gently until evenly coated. Taste and adjust spice or salt as desired. Keep chilled until assembly.

Prepare work station

Place a bamboo sushi mat on a flat surface and cover with plastic wrap. Lay one sheet of nori, shiny side down, on the mat. Keep a small bowl of water nearby to wet your hands (prevents rice sticking).

Spread rice

Wet your hands and grab ~3/4 cup of sushi rice. Spread rice evenly over the nori, leaving a 1-inch strip uncovered along the far edge. Press rice gently to an even 1/4-inch thickness. Sprinkle 1/2 tsp toasted sesame seeds over the rice if desired.

Flip nori (optional)

For an inside-out roll appearance, carefully flip the nori so the rice side is down on the plastic wrap. If you prefer a traditional roll (nori outside), skip flipping and continue with rice on outer side.

Add fillings

Near the edge closest to you on the nori (rice or seaweed side depending on flip), arrange a line of spicy tuna (about 3 oz per roll), a few avocado slices, and a thin line of cucumber julienne. Sprinkle about 2 tablespoons of tempura flakes over the filling for crunch.

Roll

Using the bamboo mat, lift the edge nearest you and fold it over the fillings, tucking gently, then roll forward to form a tight cylinder. Press gently but firmly to seal the roll. If rice is on the outside and you want additional crunch, press more tempura flakes onto the rice surface now.

Finish & slice

Using a sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 pieces. Clean the knife between cuts for clean edges. Garnish the cut pieces with remaining tempura flakes and a light sprinkle of toasted sesame seeds.

Serve

Arrange the roll pieces on a plate with pickled ginger, wasabi and soy sauce for dipping. Serve immediately for best texture and flavor.