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
Tuna Filling
Roll Components
Spicy Emulsion
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until water is absorbed. Remove from heat and let it sit, covered, for another 10 minutes.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a wooden spoon without mashing the grains. Allow to cool to room temperature.
Prepare Tuna Filling
- 4
Marinate the Tuna
Cut the ahi tuna into small cubes. In a bowl, combine the soy sauce, sesame oil, chopped green onion, and sriracha sauce. Add the tuna and mix gently to coat. Let it marinate for about 15 minutes in the refrigerator.
Assemble the Rolls
- 5
Lay Nori Sheets
Place a bamboo sushi mat on a flat surface and lay a sheet of nori shiny side down.
- 6
Spread Sushi Rice
Wet your hands to prevent sticking. Take about a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add Fillings
Place a line of marinated tuna, a few slices of avocado, and some pickled ginger along the center of the rice.
- 8
Roll the Sushi
Lift the bamboo mat and start rolling the sushi away from you, applying gentle pressure to form a tight roll. Roll until you reach the exposed edge of the nori, wet it with a little water, and seal the roll.
- 9
Slice the Rolls
Use a sharp knife to cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to keep it clean.
- 10
Repeat for Remaining Rolls
Repeat the process for the remaining nori sheets, sushi rice, and filling ingredients.
Make Spicy Emulsion
- 11
Combine Ingredients
In a small bowl, whisk together mayonnaise, sriracha sauce, and lemon juice until smooth and well combined.
Serve
- 12
Plate the Rolls
Arrange the sliced sushi rolls on a serving platter. Drizzle with the spicy emulsion and sprinkle tempura flakes on top. Serve with extra pickled ginger on the side.
