Crispy Tuna & Avocado Roll Recipe

Rinse and Cook

Rinse 1.5 cups short-grain rice under cold water until the rinse water runs clear; drain. Combine rinsed rice and 1.75 cups water in a rice cooker or saucepan. If using a saucepan: bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes, then remove from heat and let steam covered for 10 minutes.

Season Rice

While rice cooks, in a small bowl stir together 3 tbsp rice vinegar, 1 tbsp sugar and 1/2 tsp fine sea salt until dissolved. Transfer cooked rice to a wide shallow bowl, gently fold in vinegar mixture with a wooden spatula while fanning the rice to cool. Aim for glossy, slightly sticky rice. Let rice come to room temperature (20–30 minutes).

Prepare tuna: pat the 8 oz tuna dry with paper towels. Cut into long thin strips about 1/3" thick and 3" long (or small cubes if you prefer inside filling). Season lightly with a pinch of fine salt.

Prepare avocado: halve, pit and peel the avocado. Slice into 1/4" thick strips lengthwise so each roll gets 4–6 slices. To prevent browning, brush lightly with a few drops of lemon juice or keep covered until assembly.

Optional quick-pickled cucumber: toss 1/4 cup julienned cucumber with 1 tsp rice vinegar and a pinch of sugar and salt; let sit while you assemble.

Slice scallion thinly and have toasted sesame seeds ready for sprinkling.

Make the batter for coating: in a shallow bowl whisk together 2 tbsp all-purpose flour, 2 tbsp cold water, 1 large egg and 1/4 tsp fine salt until smooth. The batter should be slightly runny so it clings to fish.

Place 3 tbsp panko breadcrumbs in a separate shallow dish. Heat a heavy skillet over medium heat and add about 1/2 cup neutral oil—enough to shallow-fry in a thin layer. Heat oil until it registers 340–350°F (or a small cube of bread sizzles and browns slowly).

Coat the tuna strips: working quickly, dip each tuna strip into the batter to coat, then dredge in panko, pressing lightly so crumbs adhere. Place coated strips on a tray while you fry in batches—do not overcrowd the pan.

Fry the tuna: transfer coated tuna to the hot oil and fry 30–45 seconds per side until panko is golden and crisp but the tuna interior remains rare (for sushi-grade tuna). Use a slotted spatula to turn and remove to a paper towel-lined plate to drain. If you prefer cooked through, fry 1–1.5 minutes per side.

Set up station: place bamboo mat on work surface and cover with plastic wrap. Put a nori sheet shiny-side down on the mat.

Wet your hands with a mixture of water and a teaspoon of rice vinegar to prevent sticking. Take about 3/4 cup of sushi rice and, starting at the edge closest to you, spread a thin even layer of rice over the nori leaving a 1" strip at the far edge with no rice.

Flip the nori so rice side faces down on the mat (this creates an inside-out roll with crisp panko on the inside). Place 3–4 fried tuna strips horizontally across the center, add a few avocado slices and a small amount of pickled cucumber and scallion slices.

Using the mat, lift the edge nearest you and begin to roll away from you, applying even pressure to form a tight roll. When you reach the bare nori edge, moisten it with a little water to seal the roll.

Optional: for a prettier exterior, sprinkle toasted sesame seeds over the rice before flipping or after sealing. Let the roll rest seam-side down for 1–2 minutes to set.

Use a very sharp knife moistened with water to slice the roll: trim the ends if desired and cut into 6–8 pieces. Clean the knife between cuts to preserve clean edges.

Mix 2 tbsp Japanese mayo with 1 tsp Sriracha to make a spicy mayo; drizzle or pipe over the roll pieces. Serve with soy sauce for dipping, extra scallions and a sprinkle of sesame seeds.

Leftovers: keep rice and fried tuna separate if you plan to store; best eaten the same day to preserve crispness.