Ahi Tuna Duo Roll Recipe

Rinse the sushi rice under cold water until the rinse runs clear (about 4–6 times) to remove excess starch.

Combine rinsed rice and 1.75 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to very low heat, cover and simmer 15 minutes. Remove from heat and let rest 10 minutes, undisturbed.

While rice cooks, heat rice vinegar, sugar and kosher salt in a small saucepan over low heat just until sugar dissolves (do not boil). Remove from heat and let cool slightly.

Transfer cooked rice to a large nonreactive bowl. Gently fold in the vinegar mixture using a wooden spatula, fanning the rice to cool to room temperature and achieve glossy grains. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Slice the sushi-grade ahi into two styles for the 'Duo' presentation: 1) thin 1/8-inch slices for topping the roll (about half of the tuna), and 2) matchstick or small dice for an inner spicy tuna mix (the remaining half). Keep fish chilled until use.

Prepare the spicy tuna mix: in a small bowl combine the diced/matchstick ahi (about 5 oz), 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sriracha (adjust heat to taste), and 1 tablespoon mayonnaise. Mix gently to coat; refrigerate briefly while assembling rice.

Slice avocado into slim strips and toss lightly with 1 teaspoon lime juice to slow browning. Julienne the cucumber and thinly slice scallions. Keep prepared fillings in single layers so they remain easy to handle.

Lightly toast sesame seeds in a small dry skillet over medium heat until fragrant (30–60 seconds). Remove immediately to avoid burning.

Make a simple dipping sauce by combining 3 tablespoons soy sauce with 1 tablespoon mirin and 1 teaspoon lime juice. Reserve for serving.

Prepare a spicy mayo drizzle: whisk together 2 tablespoons mayonnaise with 1 teaspoon sriracha and 1/2 teaspoon lime juice. Adjust seasoning; transfer to a squeeze bottle or small piping bag for neat drizzling.

If you want a lightly glazed finish for the tuna on top, mix 1 tablespoon soy sauce with 1/2 teaspoon mirin and brush sparingly on before serving.

Place a bamboo mat on your work surface and a sheet of plastic wrap over it. Lay one full nori sheet shiny-side down on the plastic.

Wet your hands in warm water to prevent rice sticking. With a rice paddle or spoon, spread about 3/4 to 1 cup of sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered. Press rice gently to an even thickness (about 1/4 inch). Sprinkle toasted sesame seeds lightly over the rice if desired.

Carefully flip the nori so rice faces down on the plastic or mat. This creates an inside-out roll (uramaki) with nori inside and rice outside.

On the nori (now facing up), arrange a line of spicy tuna mix along the near edge (about 3/4 inch from bottom). Add cucumber julienne and 4–6 strips of avocado on top of the spicy tuna. Add a sprinkle of scallions.

Using the bamboo mat, lift the near edge and roll tightly away from you, tucking the filling and forming a neat cylinder. Press gently with the mat to compact the roll without crushing the rice or avocado. Seal the exposed nori edge with a little water.

Transfer the roll seam-side down to a cutting board. Using a very sharp knife dipped in rice vinegar-water (wipe and re-dip between cuts), slice the roll into 8 even pieces. Clean the knife between cuts to keep slices tidy.

For the 'Duo' presentation, place thin sashimi slices of the reserved ahi across the top of each roll piece: either drape one slice across each piece (for a continuous tuna-topped roll) or alternate tuna topped pieces with plain rice pieces for contrast. If you prefer a lightly glazed finish, brush the tuna with the reserved soy-mirin glaze now.

Drizzle spicy mayo over the roll pieces in a decorative pattern. Sprinkle with toasted sesame seeds and a few microgreens or mitsuba.

Arrange pickled ginger and a small dollop of wasabi paste on the platter. Serve immediately with the dipping sauce and remaining soy for individual use.