Tuna & Avocado Crunch Roll Recipe
marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion
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Ingredients
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Roll Ingredients
Spicy Emulsion
Method
Preparation of Ingredients
- 1
Marinate Ahi Tuna
Dice the ahi tuna into small cubes and place it in a bowl. Add a tablespoon of soy sauce and let it marinate for about 15 minutes in the refrigerator.
- 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
Slice Avocado
Cut the avocado in half, remove the pit and carefully slice the flesh into thin strips.
Making Spicy Emulsion
- 4
Combine Ingredients
In a small bowl, mix together mayonnaise, sriracha sauce, lime juice, and sesame oil. Adjust the spice level according to taste.
Assembling the Roll
- 5
Prepare Nori Sheet
Lay out a bamboo sushi mat and place a nori sheet shiny side down on the mat.
- 6
Spread Sushi Rice
Wet your hands and take a handful of sushi rice, spreading it evenly over the nori sheet, leaving a small border at the top.
- 7
Add Fillings
Place a line of marinated ahi tuna, avocado slices, and a small handful of pickled ginger across the center of the rice.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to create a tight roll. Use the border of nori to seal the roll.
- 9
Add Tempura Flakes
Once the roll is formed, sprinkle tempura flakes on top and gently press to adhere.
- 10
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces, cleaning the knife with a damp cloth after each cut.
Serving
- 11
Plate the Rolls
Arrange the sushi rolls on a plate and drizzle the spicy emulsion over the top. Serve with extra pickled ginger on the side.