Spicy Tuna Handroll Plate Recipe

Rinse the short-grain rice in a fine-mesh sieve under cold water, swirling until the rinse water runs nearly clear (about 3–4 washes). Drain 10–15 minutes.

Combine the drained rice and 2.25 cups water in a heavy-bottomed pot. Let sit 30 minutes if you have time (optional) to hydrate grains evenly.

Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, heat rice vinegar, sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Cool slightly.

Transfer cooked rice to a shallow bowl or hangiri. Gently fold in the seasoned vinegar with a rice paddle or spatula while fanning to cool to warm (not hot) — this gives glossy, slightly sticky rice. If rice feels cool, you may brush with 1/2 tsp neutral oil to keep it pliable for handrolling. Keep covered with a damp towel until assembling.

Ensure tuna is very cold; pat dry and dice into small 1/4" pieces for good texture and easier rolling.

In a medium bowl combine Japanese mayonnaise, Sriracha (or tobanjan), soy sauce, sesame oil, and toasted sesame seeds. Taste and adjust heat or salt — mixture should be creamy with a moderate kick.

Fold the diced tuna into the sauce gently until evenly coated. Stir in thinly sliced scallions and a pinch of toasted white pepper and 1/4 tsp kosher salt. Cover and refrigerate up to 30 minutes while you prepare the crunch and nori; do not overmix or leave too long to preserve texture.

Heat a small nonstick skillet over medium. Add 1 tbsp butter and 1 tsp neutral oil. When butter foams, add panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–5 minutes.

Toward the end, stir in the toasted sesame seeds and 1/4 tsp fine sea salt. Remove from heat and let cool completely — crunchy texture will set as it cools. Break up any large clumps.

Cut each nori sheet in half crosswise to create 12 rectangles if you prefer smaller temaki. For classic handrolls use full sheets (yields 6). Place nori shiny side down on a clean work surface.

Moisten your hands with a bowl of water lightly salted (wet hands prevent rice sticking). Take about 1/3 cup warm sushi rice (for full-sheet handrolls; use ~2–3 tbsp for half-sheets) and form into an oblong mound near one corner of the nori.

Place 1.5–2 oz of the spicy tuna on top of the rice, toward the corner. Sprinkle a generous pinch (about 1 tsp) of the sesame-panko crunch over the tuna for texture.

Add an optional shiso leaf or a few microgreens on top for freshness if using.

To roll: fold the corner of the nori over the filling and roll into a cone shape, sealing the final edge with a few grains of rice or a light dab of mayonnaise. Press gently so the cone holds but nori does not tear. Repeat to make 6 handrolls (or 12 smaller ones).

Arrange handrolls upright on a plate. Serve with pickled ginger, wasabi and soy sauce at the side. Provide extra sesame-panko in a small bowl for sprinkling.

Note: Handrolls are best eaten immediately so nori stays crisp.