Spicy Tuna Roll (8 Pcs) And Spicy Salmon Roll (8 Pcs) Recipe

Rinse the 2 cups of short-grain sushi rice under cold water until the rinse runs clear (about 6–8 rinses) to remove surface starch. Drain 10–15 minutes.

Combine rinsed rice and 2.2 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 12–15 minutes until water is absorbed. Let rest, covered, 10 minutes off heat.

Meanwhile, warm 3 tbs rice vinegar, 2 tsp sugar and 1/2 tsp salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Let cool slightly.

Transfer cooked rice to a large shallow bowl (a wooden hangiri if available). Pour seasoning evenly over rice and cut-fold the rice with a wooden paddle or spatula to mix while fanning to cool quickly. Aim for glossy, slightly sticky rice at body temperature. Cover with a damp towel until ready to use.

Make Spicy Mayo Base

In a small bowl combine 6 tbs mayonnaise and 2 tbs Sriracha (adjust heat to taste). Stir until smooth. Reserve about 1–2 tbs for serving/garnish if desired.

Spicy Tuna

Place 6 oz finely diced sushi-grade tuna in a bowl. Add 1.5 tbs of the prepared spicy mayo, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds and 1/8 tsp salt. Mix gently to combine, keeping the tuna texture intact. Taste and adjust heat/salt if needed. Keep chilled until assembly.

Spicy Salmon

Place 6 oz finely diced sushi-grade salmon in a separate bowl. Add 1.5 tbs of the prepared spicy mayo, 1/2 tsp sesame oil, 1/2 tsp toasted sesame seeds and 1/8 tsp salt. Mix gently to combine. Keep chilled until assembly.

Prepare your workspace: have a bamboo sushi mat wrapped in plastic wrap, a small bowl of water with a splash of rice vinegar to wet your hands, a sharp knife, and the prepared rice, nori, fillings and garnishes at hand.

Place one full nori sheet shiny side down on the plastic-wrapped bamboo mat. With wet hands, spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice to seal.

Sprinkle a few toasted sesame seeds over the rice (optional). Carefully flip the nori + rice so rice side is down on the mat and the bare nori strip faces you. This orientation makes a traditional maki roll (nori inside).

Across the center of the nori (on the side nearest you after flipping), lay a thin line of julienned cucumber (about 2 tablespoons) and 1 tablespoon sliced scallions as a crunchy bed. Spoon the prepared spicy tuna filling (about half the tuna mixture, ~3 oz) in a line on top of the cucumber.

Using the bamboo mat, lift the edge nearest you and roll away from you, tucking the filling in tightly. Press firmly but gently to form a compact cylinder. Continue rolling until sealed; use the 1-inch nori strip to seal the roll (moisten with a little water if needed).

Repeat the same process for the second nori sheet using the spicy salmon filling and the remaining cucumber and scallions. You now have two complete rolls.

Place each roll seam-side down on a cutting board. With a very sharp, wet knife, trim off the uneven ends and then cut each roll into 8 equal pieces (wipe the knife blade between cuts to keep clean slices).

Arrange 8 pieces of the spicy tuna roll on a serving plate and 8 pieces of the spicy salmon roll beside them. Drizzle optional eel sauce and extra spicy mayo decoratively across the rolls, sprinkle tempura flakes for crunch, and add extra toasted sesame seeds if desired.

Serve immediately with soy sauce, wasabi and pickled ginger. Keep leftover cut pieces refrigerated and consume within 24 hours for best quality, especially since raw fish is used.