Spicy Tuna Recipe
Make Spicy Tuna Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Spicy Tuna Filling
Assembly & Garnish
Method
Sushi Rice
- 1
Rinse the rice
Put the 1.5 cups uncooked sushi rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs nearly clear (about 3–4 rinses). Drain well.
- 2
Cook the rice
Combine the rinsed rice and 375 ml water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes to steam.
- 3
Season the rice
While the rice cooks, warm 60 ml rice vinegar with 2 tbsp sugar and 1 tsp salt in a small saucepan over low heat just until sugar dissolves (do not boil). Transfer the cooked rice to a wide shallow bowl or hangiri if you have one. Gently fold the vinegar mixture into the hot rice with a rice paddle or spatula using cutting and fanning motions to cool the rice quickly and give it a glossy texture. Spread the rice to cool to near room temperature (about 10–15 minutes).
Spicy Tuna Filling
- 4
Prepare the tuna
Trim the 340 g sushi-grade ahi tuna of any sinew and cut into very small dice (about 3–4 mm pieces) or finely chop by hand for a soft texture. Work quickly and keep the tuna cold.
- 5
Mix the sauce
In a medium bowl combine 3 tbsp Japanese mayonnaise, 2 tbsp sriracha, 1 tsp toasted sesame oil, and 1 tbsp soy sauce. Taste and adjust heat or salt (add more sriracha for heat or a little extra soy for saltiness).
- 6
Combine tuna and sauce
Add the diced tuna to the sauce and gently fold to coat evenly. Finely slice the 2 scallions and stir in most of them (reserve a pinch for garnish). Fold in 1 tbsp toasted sesame seeds. Keep the spicy tuna chilled in the refrigerator until ready to assemble (no more than 30 minutes).
Assembly & Garnish
- 7
Prep fillings
Thinly slice the avocado and have 0.5 cup thinly sliced cucumber ready. If using a bamboo mat, wrap it in plastic wrap to prevent rice sticking.
- 8
Lay out nori and rice
Place one nori sheet shiny-side down on the bamboo mat (or work surface). With wet fingers (to prevent sticking), grab about 3/4 to 1 cup of the cooled sushi rice and evenly spread it over the nori, leaving a 1 cm (1/2 inch) strip at the top edge free of rice for sealing. Press the rice gently — not too hard — to form an even layer about 3–4 mm thick.
- 9
- 10
Roll the sushi
Use the bamboo mat to lift the edge of the nori and rice over the fillings, tucking firmly with your fingers. Roll forward, applying gentle even pressure to form a tight roll. Seal the bare nori edge with a little water. Repeat for the remaining nori sheets and fillings.
- 11
Slice the rolls
Using a very sharp knife dipped in water (wipe between cuts), slice each roll into 6–8 pieces. Clean the knife between cuts for neat slices.
- 12
Plate and garnish
Arrange the spicy tuna rolls on a platter. Sprinkle reserved scallions and a pinch more toasted sesame seeds over the rolls. Serve with 4 tbsp soy sauce for dipping, pickled ginger (2 tbsp) and wasabi (1 tsp) on the side.
- 13
Storage note
Because this recipe uses raw tuna, consume within 24 hours and keep refrigerated until serving. Do not freeze.