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
Spicy Emulsion
Method
Prepare Sushi Rice
- 1
Cook the rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once done, let it sit covered for 10 minutes.
- 2
Season the rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice. Let the rice cool to room temperature.
Prepare Fillings
- 3
Marinate the tuna
Dice the ahi tuna into small cubes and mix with soy sauce and sesame oil. Let it marinate in the refrigerator for about 15 minutes.
- 4
Make Spicy Emulsion
- 5
Combine ingredients
In a small bowl, mix mayonnaise, sriracha sauce, and lime juice until smooth. Adjust spiciness to taste.
Assemble the Roll
- 6
Roll the sushi
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on it. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top edge. Layer the marinated tuna, avocado slices, and pickled ginger down the center. Sprinkle tempura flakes on top.
- 7
Roll and slice
Using the bamboo mat, carefully roll the sushi away from you, pressing firmly to shape it. Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Drizzle with spicy emulsion before serving.
