Tuna & Avocado Crunch Roll Recipe
marinated ahi tuna, avocado, pickled ginger, tempura flakes, spicy emulsion
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Ingredients
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For the Sushi Roll
For the Spicy Emulsion
Method
Preparation of Sushi Rice
- 1
Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically using a 1:1.2 rice-to-water ratio.
- 2
Season the Rice
Once cooked, transfer the rice to a large bowl, mix together the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the warm rice. Let cool to room temperature.
Marinating Ahi Tuna
- 3
Prepare the Ahi Tuna
Dice the ahi tuna into small cubes and place in a bowl. Add a pinch of salt and let marinate for about 10-15 minutes.
Making the Sushi Roll
- 4
Prepare the Nori
Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down on the mat.
- 5
Spread the Rice
Wet your hands to prevent sticking. Take a handful of the cooled sushi rice and spread it evenly over the nori, leaving a 2-inch border at the top.
- 6
Add Fillings
Place slices of avocado and marinated ahi tuna in a line across the center of the rice.
- 7
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling away from you, pressing gently to form a tight roll. Continue until you reach the border of nori. Moisten the edge with water to seal.
- 8
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for a cleaner slice.
- 9
Top with Tempura Flakes
Gently roll the sushi pieces in tempura flakes to coat the outside.
Preparing the Spicy Emulsion
- 10
Mix Ingredients
In a small bowl, whisk together mayonnaise, Sriracha sauce, sesame oil, and lime juice until smooth.
Serving
- 11
Plating the Dish
Arrange the sushi rolls on a serving platter. Serve with pickled ginger on the side and drizzle the spicy emulsion over the top or serve on the side.
