Spicy Tuna Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs mostly clear (about 5–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 2.2 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and steam 10 minutes covered. Do not lift the lid during cooking.

Season the rice

While the rice cooks, combine 3 tbs rice vinegar, 2 tsp sugar and 1 tsp kosher salt in a small bowl and stir until dissolved. Transfer hot cooked rice to a large, shallow bowl (a hangiri or wide bowl is ideal). Gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon in cutting motions to avoid mashing. Fan the rice while folding if possible to cool it quickly to room temperature. Cover with a damp towel to keep moist until assembly (do not refrigerate).

Prepare spicy tuna mixture

Ensure tuna is cold and finely diced into small 1/4" pieces. In a bowl combine 8 oz diced sushi-grade tuna, 3 tbs mayonnaise, 1 tbs Sriracha and 1 tsp gochujang (if using). Add 1/2 tsp sesame oil, 2 tbsp thinly sliced green onions, 1 tsp toasted sesame seeds, 1/4 tsp white pepper and 1/8 tsp kosher salt. Mix gently until just combined — avoid overworking the tuna. Taste and adjust heat by adding more Sriracha or gochujang as desired. Keep chilled until ready to assemble.

Prepare nori and fillings

Lay a bamboo mat on a work surface and cover with plastic wrap. Place one full nori sheet shiny side down (or half-sheet if preferred) on the plastic. Have a small bowl of water nearby to wet your hands to prevent rice sticking. Slice cucumber into thin julienne strips and slice avocado thinly; keep everything ready for fast assembly.

Spread rice

Wet your hands, then take about 3/4 cup of seasoned sushi rice and gently spread a thin, even layer over the nori, leaving a 1/2" strip of nori at the top edge free (this helps seal the roll). Do not press the rice too firmly — it should hold but remain light.

Add fillings

In a line across the center of the rice place about 2.5–3 oz (roughly 1/3 of the tuna mixture for 4 rolls) of the spicy tuna mixture. Top or accompany the tuna with a thin line of cucumber julienne (about 2 tablespoons) and 3–4 thin avocado slices. Ensure fillings are centered and not overstuffed so the roll will close cleanly.

Roll the sushi

Lift the near edge of the bamboo mat, tuck the nori and fillings over the edge, and roll forward to form a tight roll. Use the mat to gently compress and shape the roll as you continue rolling, applying even pressure so the roll seals. Moisten the bare nori edge with a little water and finish rolling to seal.

Slice the roll

Using a very sharp knife dipped in water (wipe between cuts), slice the roll into 6–8 equal pieces. Clean and re-wet the knife between cuts to get neat slices. Arrange pieces on a serving plate, sprinkle extra toasted sesame seeds over the top, and garnish with remaining green onion if desired.

Serve

Serve immediately with soy sauce, pickled ginger and wasabi on the side. Spicy tuna rolls are best eaten the same day for optimal texture and flavor.

Keep a small bowl of water and a clean towel handy while assembling to wet your hands and wipe the knife. Cover the bamboo mat with plastic wrap to prevent rice from sticking and to make cleanup easier.