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, gently rubbing the grains, until the water runs clear (about 3–4 minutes). Drain well. Combine the rinsed rice and 360 ml water in a medium saucepan with a tight-fitting lid. Let rice soak 30 minutes (optional but recommended). Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs granulated sugar, and 1 tsp fine sea salt in a small bowl or microwave briefly just to dissolve sugar and salt. Transfer cooked rice to a large shallow nonreactive bowl. Gently fold the vinegar mixture into the rice with a wooden spatula or rice paddle using cutting and fanning motions to cool the rice quickly and avoid mashing grains. Fan rice until slightly glossy and body temperature (warm but not hot). Cover with a damp towel or plastic wrap to keep moist while preparing filling.

Prepare tuna mix

Pat 8 oz sushi-grade tuna dry with paper towels and finely dice into small uniform pieces. In a bowl combine the diced tuna, 3 tbs Kewpie mayonnaise, 1.5 tbs Sriracha, 0.5 tsp sesame oil, 2 tbs thinly sliced green onions, 1 tsp toasted sesame seeds, optional 1 tsp finely chopped pickled ginger, and 0.25 tsp kosher salt. Mix gently until evenly coated—do not overstir or mash the tuna. Taste and adjust heat/salt as desired. Chill briefly (5–10 minutes) if the mayo warmed while mixing.

Prepare work station

Place a bamboo sushi mat on a clean work surface and cover it with plastic wrap to prevent rice sticking (alternatively use a sheet of plastic wrap alone). Have a small bowl of water nearby to wet your fingers and a damp towel to keep the rice covered between rolls.

Spread rice on nori

Place one nori sheet shiny side down on the wrapped bamboo mat. Wet your hands and take about 3/4 cup of prepared sushi rice. Spread the rice evenly over the nori leaving a 1/2-inch (1.3 cm) strip at the top edge free of rice so the roll will seal. Press gently to create an even layer about 1/4-inch thick.

Add fillings

On the rice about 1 inch from the bottom edge, arrange a thin line of cucumber julienne (about 2–3 tbsp), 2–3 long avocado slices, and a strip of the spicy tuna mix (about 3–4 tbs) along the center. Don’t overfill.

Roll the sushi

Lift the bamboo mat edge closest to you and begin rolling away from you, using your fingers to tuck the filling and keep pressure even. Roll until the nori edge without rice seals the roll; use a little water on the bare nori edge to help it stick if needed. Press gently along the roll with the mat to compact evenly, then unwrap the plastic.

Slice

Using a very sharp knife dipped in water (and wiped between cuts), slice the roll into 6–8 equal pieces. Clean and wet the knife between cuts to keep slices neat. Arrange on a serving plate with the cut seam side down.

Garnish and serve

Sprinkle toasted sesame seeds over the rolls, and optionally drizzle with the prepared spicy mayo (see below). Serve with soy sauce, wasabi, and pickled ginger on the side.

Whisk together 2 tbs Kewpie mayonnaise, 1 tsp Sriracha, and 1/4 tsp soy sauce until smooth. Transfer to a squeeze bottle or small spoon and lightly zigzag over the sliced rolls just before serving.