Tuna Avocado Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling, until the water runs mostly clear (about 2–3 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, reduce to low, cover tightly and simmer 15 minutes, then remove from heat and let rest, covered, for 10 minutes.

Make sushi vinegar

While the rice cooks, in a small bowl whisk together 3 tablespoons rice vinegar, 1.5 tablespoons sugar, and 1 teaspoon fine sea salt until dissolved.

Season rice

Transfer hot cooked rice to a large shallow bowl or hangiri if available. Pour the vinegar mixture over the rice and gently fold with a wooden spatula using cutting-and-fanning motions to cool the rice slightly while keeping grains separate. Fan or allow to cool to just above room temperature. Cover with a damp towel until ready to assemble.

Prepare tuna mixture

Pat 10 oz sushi-grade tuna dry and dice into small (about 1/4-inch) pieces. In a bowl combine diced tuna, 2 tablespoons mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon sriracha (optional for heat), 1 tablespoon thinly sliced green onion, 1 teaspoon toasted sesame seeds, and 1/2 tablespoon fresh lime juice. Gently mix to combine, taste and adjust seasoning (add a little more soy or mayo if desired). Keep chilled until assembly.

Prepare avocado

Halve and pit 1 ripe avocado. Remove skin and slice lengthwise into thin strips (about 1/4-inch). Toss slices lightly with a few drops of lime juice if desired to slow browning and keep them ready for assembly.

Lay out nori and rice

Place a sheet of nori on the bamboo mat, shiny side down. With wet hands (to prevent sticking), evenly spread about 3/4 cup of sushi rice across the nori leaving a 1-inch strip at the top edge free of rice. Press rice gently to adhere but do not compress it flat.

Add fillings

Along the bottom third of the rice (closest to you), place a line of tuna mixture about 1/2–3/4 inch from the edge. Lay 3–4 avocado slices on top of the tuna mixture. If you prefer inside-out rolls, you can place rice on plastic, nori on rice, then fillings and roll with rice outside — this recipe describes a traditional roll with nori outside.

Roll

Using the bamboo mat, lift the edge nearest you and fold it over the filling, tucking gently to form a tight roll. Roll forward applying even pressure until the seam of the nori is sealed. Repeat with remaining nori, rice, and filling to make 4 rolls.

Slice rolls

Wipe a sharp knife with a damp cloth and slice each roll into 6–8 pieces (yielding 24–32 pieces total depending on slice count). For clean cuts, wet the knife between cuts and slice with a single decisive motion rather than sawing.

Garnish and serve

Arrange slices on a platter, sprinkle lightly with toasted sesame seeds, and serve with pickled ginger, wasabi paste, and soy sauce for dipping. Serve immediately for best texture.