Spicy Tuna Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water while agitating with your hand until the water runs nearly clear (about 2–3 minutes). Drain. Combine rinsed rice and 1.75 cups water in a medium saucepan with a tight-fitting lid. Let soak 20–30 minutes (optional but recommended). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes without lifting the lid. Remove from heat and let steam, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp fine sea salt in a small bowl and stir until dissolved. Transfer hot rice to a large shallow nonreactive bowl (wood or plastic). Gently fold the vinegar mixture into the rice using a cutting motion with a rice paddle or spatula, separating grains without mashing. Fan the rice (or let it sit uncovered) until it reaches near room temperature, about 10–15 minutes. Keep covered with a damp towel until ready to assemble.

Prepare tuna mixture

Pat 8 oz sushi-grade tuna dry with paper towels. Finely dice into small uniform pieces. In a bowl combine diced tuna, 2 tbs Japanese mayonnaise, 1 tbs Sriracha, 1/2 tsp gochujang (if using), 1/2 tsp sesame oil, 2 tbsp thinly sliced scallions, 1 tsp toasted sesame seeds and 1/8 tsp kosher salt. Mix gently until evenly combined. Taste and adjust heat or salt as desired. Keep chilled until assembly but not ice cold — about 5–10 minutes in refrigerator.

Prepare nori and fillings

Place a bamboo mat on a clean surface and cover with plastic wrap. Lay one nori sheet shiny side down on the mat. With wet hands (to prevent sticking), take about 3/4 to 1 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip along the far edge free of rice. Press rice gently to form a uniform layer about 1/4-inch thick. If you prefer an inside-out roll, place plastic and rice down and nori on top instead (this recipe uses nori outside).

Add fillings

About 1 inch from the near edge of the rice, lay a thin line (about 3 tablespoons) of spicy tuna mixture across the width of the sheet. Add a thin line of julienned cucumber (about 2 tablespoons) and 2–3 slices of avocado alongside the tuna. Do not overfill to ensure a clean roll.

Roll the sushi

Lift the bamboo mat edge closest to you and begin rolling away from you, using your fingers to hold fillings in place and to tuck the nori over the fillings. Roll firmly but gently, pulling the mat away as you roll so it doesn't get wrapped into the roll. Once rolled, press the mat around the roll for 10–15 seconds to set its shape. Repeat with remaining nori, rice and filling to make a total of about 4 rolls.

Slice the rolls

With a very sharp knife, wet the blade and wipe dry between cuts to prevent sticking. Trim off the seam edge if desired. Cut each roll into 6–8 equal pieces (for standard bite-size, cut into 6). Clean and wet the knife between slices for clean edges.

Plate and garnish

Arrange the sliced spicy tuna roll pieces on a serving plate. Sprinkle extra toasted sesame seeds over the tops. Serve immediately with soy sauce, pickled ginger and wasabi on the side.