Spicy Tuna Roll Recipe

Cook the Rice

Rinse the sushi rice under cold water until the water runs clear. Combine 1 cup of rinsed rice with 1.25 cups of water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let it rest for 10 minutes after cooking.

Season the Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently and stir until sugar and salt dissolve. Let it cool slightly. Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture, and let the rice cool to room temperature before using.

Prepare the Spicy Tuna

In a mixing bowl, combine the finely diced ahi tuna, mayonnaise, Sriracha sauce, and lime juice. Mix thoroughly until evenly coated. Keep chilled until ready to use.

Assemble the Roll

Place a sheet of sesame soy paper on a bamboo sushi mat covered with plastic wrap. Spread an even layer of prepared sushi rice over the soy wrap, leaving about 1 inch at the top edge uncovered to help seal the roll.

Arrange a line of spicy tuna mixture across the middle of the rice. Add a few slices of avocado and a few julienned cucumber strips on top of the tuna. Sprinkle with toasted sesame seeds.

Roll the Sushi

Using the bamboo mat, gently roll the sushi away from you, applying even pressure to keep the roll tight. Seal the edge with a little water. Repeat with the second sheet.

Slice the Roll

Using a very sharp, wet knife, slice each roll into 6-8 even pieces. Clean the knife between cuts for smooth slices.

Finish the Dish

Drizzle unagi sauce over the top of the sliced rolls for a sweet and savory glaze. Serve with pickled ginger, wasabi, and soy sauce on the side.