Tuna Roll Recipe
Make Tuna Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Roll Assembly & Garnish
Method
Sushi Rice
- 1
Rinse and cook rice
Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, gently stirring with your hand, until the water runs almost clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 2 1/4 cups water in a medium saucepan. Let soak 30 minutes if time allows. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 12 minutes. Remove from heat and let rest, covered, for 10 minutes.
- 2
Season rice
While the rice cooks, warm 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer cooked rice to a large, shallow bowl or hangiri if available. Pour the vinegar mixture evenly over the rice and gently fold with a rice paddle or wooden spoon using cutting and folding motions to avoid smashing the grains. Fan the rice or let sit briefly to cool to slightly warm (body temperature). Keep covered with a damp towel until ready to assemble.
Filling
- 3
Prepare tuna mixture
If using sushi-grade tuna, dice into small 1/4" cubes. If using canned tuna, flake with a fork and drain well. In a bowl, combine 10 oz tuna, 2 tbs Japanese mayonnaise, 1 tsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp sriracha or togarashi (optional), and 1 tbs thinly sliced green onion. Mix gently to combine. Taste and adjust seasoning — add a touch more mayo for creaminess or a pinch more soy for saltiness.
Roll Assembly & Garnish
- 4
Prepare work station
Place a bamboo sushi mat on your work surface and wrap the mat with plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your hands (this prevents rice from sticking) and a sharp knife on a damp towel for slicing.
- 5
Assemble each roll
Lay one full-size nori sheet shiny-side down on the plastic-wrapped mat. With wet hands, take about 3/4 cup of seasoned sushi rice and evenly spread it over the nori, leaving a 1-inch (2.5 cm) strip along the top edge free of rice. Lightly press the rice so it's even but not compacted. Sprinkle a pinch of toasted sesame seeds over the rice if desired. Flip the nori so the rice side is down on the mat (for inside-out rolls) OR keep nori facing up (for traditional rolls) depending on preference. Along the edge closest to you, place a strip of cucumber (about 2 tablespoons/0.5 cup julienned), 3–4 slices of avocado, and 2–3 tbs of the tuna mixture in a horizontal line across the sheet.
- 6
Roll tightly
Lift the edge of the bamboo mat nearest you and begin to roll away from you, tucking the filling in with your fingers as you go. Apply gentle, even pressure with the mat to form a firm, cylindrical roll. Continue until sealed. For a cleaner finish, dampen the leftover nori edge with a little water to seal the roll closed.
- 7
Slice the roll
Using a very sharp knife dipped in hot water and wiped dry between cuts, slice each roll into 6–8 even pieces. Clean and reheat the knife between cuts to get neat slices without tearing the rice. Arrange on a serving plate with pickled ginger, wasabi and soy sauce for dipping.
- 8
Finishing touches
Optionally sprinkle additional toasted sesame seeds on top or drizzle with a little spicy mayo (mix 1 tbs mayo with 1/2 tsp sriracha) or unagi sauce. Serve immediately for best texture.