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 Roll Ingredients
Spicy Emulsion Ingredients
Method
Preparation of Ingredients
- 1
Marinate Ahi Tuna
Cut the ahi tuna into small cubes and marinate in a mixture of soy sauce, lime juice, and a pinch of salt for about 15 minutes.
- 2
Prepare Sushi Rice
Cook sushi rice according to package instructions. Once cooked, let it cool to room temperature.
- 3
Slice Avocado
Cut the avocado in half, remove the pit, and carefully scoop out the flesh. Slice it into thin strips.
- 4
Prepare Spicy Emulsion
In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, and lime juice. Mix well until smooth.
Assembling the Roll
- 5
Lay Out Nori
Place one nori sheet on a bamboo sushi mat, shiny side down.
- 6
Spread Sushi Rice
Wet your hands and take a handful of sushi rice. Evenly spread it over the nori sheet, leaving about 1 inch at the top edge.
- 7
Add Fillings
In the center of the rice, arrange a line of marinated ahi tuna cubes, avocado slices, and a sprinkle of pickled ginger.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to compact the filling. Roll until you reach the uncovered edge of the nori.
- 9
Seal the Roll
Dampen the edge of the nori with a little water to help seal the roll. Press gently to secure.
- 10
Slice the Roll
Using a sharp knife, slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- 11
Top with Emulsion
Drizzle the spicy emulsion over the sliced rolls and sprinkle with tempura flakes for crunch.
