Spicy Tuna Roll Recipe

Rinse the short-grain rice under cold water until the water runs mostly clear (about 3–4 times). Drain.

Combine rinsed rice and 1.25 cups water in a rice cooker or small saucepan. If using saucepan, bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

While rice rests, mix rice vinegar, sugar and salt in a small bowl until dissolved.

Transfer rice to a shallow wooden or glass bowl. Gently fold in the vinegar mixture using a rice paddle or spatula while fanning the rice to cool quickly. Continue until rice is slightly sticky and glossy. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Check tuna for freshness and trim any sinew. Finely dice the tuna into small uniform pieces (about 1/4 in).

In a bowl, combine diced tuna, Japanese mayonnaise, sriracha, sesame oil, soy sauce, sliced green onions, toasted sesame seeds and masago/tobiko if using. Mix gently until evenly coated. Taste and adjust heat or salt as needed. Keep chilled until ready to assemble.

Place a bamboo mat on your work surface and cover it with plastic wrap to prevent rice sticking. Lay one nori sheet shiny side down on the plastic.

Wet your hands in the small bowl of water to prevent sticking. Take about 3/4 cup of prepared sushi rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip of nori uncovered at the far edge. Press rice gently so it adheres but don't compress it too firmly.

Flip the nori sheet so the rice side is down on the plastic (this creates an inside-out roll with rice inside and nori inside), or leave rice on outside if you prefer uramaki — for a classic spicy tuna roll roll with nori inside, keep rice on top of nori and proceed with nori facing up.

Along the edge closest to you, place a thin line (about 2 tbsp) of the spicy tuna mixture across the nori. Add a few julienned cucumber sticks and a couple of avocado slices if using, spacing them evenly.

Lift the edge of the mat and carefully roll it away from you, tucking the filling in as you go to form a tight cylinder. Apply gentle pressure with the mat to shape and seal the roll. If the edge of nori doesn't seal, wet it lightly with a drop of water.

Using a sharp knife dipped in water, slice the roll into 8 equal pieces. Wipe the knife between cuts to keep slices clean and neat.

Optionally, sprinkle additional sesame seeds or a small spoonful of masago on top of each piece for garnish. Arrange on a plate with pickled ginger, a small dab of wasabi and soy sauce for dipping.

Serve immediately for best texture and flavor. Consume raw tuna within the same day of preparation. If not serving right away, keep assembled pieces chilled and consume within 4 hours.