Spicy Tuna Crunch Roll Recipe

Rinse the 2 cups short-grain sushi rice under cold water until the rinse water runs mostly clear (about 4–6 rinses) to remove excess starch.

Combine the rinsed rice and 2.25 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

While rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp fine sea salt in a small bowl until sugar and salt dissolve.

Transfer the cooked rice to a large shallow bowl (preferably wooden or wide) and gently fold in the vinegar mixture with a rice paddle to season and slightly cool the rice. Fan or allow rice to cool to body temperature (so it’s not warm but not cold). Cover with a damp towel to keep moist while you prepare the filling.

Make sure tuna is very cold and sushi-grade. Finely dice or pulse briefly in a food processor for a coarse chop, then transfer to a mixing bowl.

Add 3 tbs mayonnaise, 1.5 tbs sriracha, 0.5 tsp sesame oil, 2 tbs thinly sliced green onion, 1 tsp toasted sesame seeds, and 1/4 tsp kosher salt to the tuna. Gently fold until evenly combined. Taste and adjust heat or salt if needed. Refrigerate briefly while assembling rolls.

Toast 3 tbs panko breadcrumbs in a dry skillet over medium heat, stirring constantly, until golden and crisp (about 2–3 minutes). Remove and cool. If using tempura flakes, have them ready to add at assembly.

Prepare your rolling station: cover the bamboo mat with plastic wrap (this keeps rice from sticking), place a nori sheet shiny-side down on the mat, and keep a small bowl of cool water nearby to wet your fingers.

Wet your hands, then take about 3/4 to 1 cup of seasoned sushi rice and evenly spread it in a thin layer over the nori, leaving a 1/2-inch strip at the far edge without rice to seal. Press gently — do not compress.

Flip the nori and rice so the rice side is facing down on the plastic-wrapped mat and the nori is facing up (this creates an inside-out roll with rice on the outside).

On the nori (now facing up), arrange a strip of 2–3 tbs spicy tuna mixture lengthwise about 1 inch from the near edge. Add a thin line of julienned cucumber and a few avocado slices alongside the tuna. Sprinkle about 1 tbs toasted panko and/or 1 tbs tempura flakes over the tuna for crunch.

Using the mat, lift the near edge and roll forward, tucking the filling and creating a tight roll. Press gently across the roll to compact and seal the seam with the exposed nori edge.

Repeat with the remaining nori sheets, rice, and filling to make 3–4 rolls total. If desired, press additional panko onto the outside of the rice by spreading a thin layer of rice on plastic wrap, sprinkling panko, then rolling the roll over it to adhere.

Using a very sharp knife dampened with water (wipe between cuts), slice each roll into 8 even pieces. Clean the knife between cuts to keep slices tidy.

Plate the sushi, garnish with extra toasted sesame seeds and thin slices of green onion if desired. Serve immediately with soy sauce, pickled ginger, and wasabi on the side.

Store any leftover spicy tuna separately from rice in an airtight container in the refrigerator and consume within 24 hours (do not refreeze).