Tuna & Avocado Crunch Roll Recipe

Prepare and Marinate Tuna

Trim any sinew from the ahi tuna and pat dry. Cut into small 1/4-inch dice for a textured topping and some longer 1/4-inch-wide strips if you prefer a center filling. In a non-reactive bowl combine soy sauce, sesame oil, mirin, rice vinegar, lime juice, grated ginger and sliced scallion. Add the diced tuna and toss gently to coat. Cover and refrigerate for 15–20 minutes, stirring once halfway, then drain most of the marinade leaving a few drops to flavor the fish. Sprinkle with toasted sesame seeds and keep chilled until assembly.

Season Sushi Rice

If you don't have prepped sushi rice, warm the cooked short-grain rice (2 cups) to near room temperature. In a small bowl mix rice vinegar, sugar and salt until dissolved. Gently fold the seasoning into the warm rice using a cutting motion to avoid smashing grains. Fan the rice as you fold to cool it quickly; keep covered with a damp towel until ready to use.

Prepare Spicy Emulsion

In a small bowl combine mayonnaise, Sriracha and wasabi paste. Taste and adjust heat—add more Sriracha for spice or extra mayo to mellow. This will be used both inside the roll and as a drizzle on top.

Lay Out Nori and Rice

Place a bamboo sushi mat on a work surface and cover it with plastic wrap. Place one nori sheet shiny side down on the mat. Wet your hands with water (with a little rice vinegar to prevent sticking) and spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge free of rice to seal the roll.

Add Fillings

Along the near edge of the rice (closest to you), place a line of sliced avocado (about 1/4 cup), a small amount of julienned cucumber (about 2 tablespoons), and a few pieces of marinated tuna strips if using as an interior filling. Add a light drizzle (about 1 teaspoon) of the spicy emulsion on top of the fillings. Sprinkle a small pinch of tempura flakes along the fillings for interior crunch.

Roll the Sushi

Lift the mat edge and begin to roll away from you, tucking the filling in as you go to form a tight cylinder. Apply gentle but firm pressure with the mat to shape the roll. Seal the edge with the 1-inch nori strip by moistening it lightly with water and pressing.

Create Crunchy Exterior

If you want the 'crunch roll' style on the outside, spread a thin layer of rice on the plastic wrap-covered mat, place the roll (seam side down) on top and gently press to coat with additional rice. Flip the roll so the seam is down on the mat. Sprinkle tempura flakes over the exposed rice and press gently so they adhere. Alternatively, roll the outside in toasted sesame seeds or furikake for variation.

Slice the Roll

Using a very sharp knife moistened with water, slice the roll into 6–8 equal pieces. Wipe and re-moisten the knife between cuts for clean slices. Each slice should show avocado, tuna and a crunchy interior with a light smear of spicy emulsion.

Top with Marinated Tuna & Spicy Emulsion

Spoon a small mound (about 1 teaspoon) of the drained marinated diced tuna onto each sushi slice. Pipe or drizzle about 1/2 teaspoon of the spicy emulsion over the tuna on each piece. Sprinkle a few extra tempura flakes on top for added texture.

Garnish and Serve

Arrange the roll pieces on a serving plate. Garnish with extra pickled ginger, thinly sliced scallions and a light dusting of furikake or toasted sesame seeds. Serve with soy sauce and wasabi on the side. Consume immediately for best texture.