Spicy Tuna Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (3–5 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small saucepan or microwave just until dissolved. Transfer rice to a large shallow bowl or hangiri. Evenly drizzle the vinegar mixture over rice and fold using a spatula or rice paddle with a cutting and folding motion to avoid smashing the grains. Fan the rice while folding to cool to near room temperature (about 10–15 minutes). Keep covered with a damp cloth until ready to assemble.

Prepare tuna mixture

Pat 10 oz sushi-grade ahi tuna dry with paper towels and finely dice into small uniform pieces. In a medium bowl combine 3 tbsp Japanese mayonnaise, 1 tbsp sriracha, 1.5 tsp togarashi, 0.5 tsp sesame oil, 0.5 tbsp soy sauce, 1 tsp finely sliced scallion, 1 tsp toasted sesame seeds, and 1/8 tsp kosher salt. Add tuna and gently fold until evenly coated. Refrigerate briefly (5–10 minutes) to let flavors marry, but return to cool room temperature before assembling.

Prepare work station

Place a bamboo rolling mat on a clean surface and cover with plastic wrap to prevent sticking. Have a small bowl of water nearby to moisten fingers, and keep the seasoned rice covered until ready.

Lay nori and rice

Place 1 nori sheet shiny side down on the mat. Wet your fingers and pick up about 3/4 cup of sushi rice (adjust slightly to preference). Spread the rice evenly over the nori leaving a 1-inch (2.5 cm) strip at the far edge without rice. Press gently to form an even layer about 1/4 inch thick.

Add filling

Brush a light film of neutral oil on the rice (this prevents sticking and helps shape). About 2 tbsp of the spicy tuna mixture: place a line of spicy tuna across the center of the rice. Arrange about 2 tbsp julienned cucumber next to the tuna. Do not overfill — leave room to tuck the roll.

Roll

Lift the near edge of the mat and begin to roll away from you, tucking the filling tightly as you roll. Pull the mat as you roll to keep pressure even. When you reach the exposed nori strip, dampen it lightly with water to seal the seam. Press gently along the roll to shape a firm cylinder. Repeat to make 3 more rolls (total 4).

Optional sear or oil finish

If desired, lightly brush the outside of each roll with a little more neutral oil for sheen. For a torched finish, use a kitchen torch to slightly sear the outside—work quickly and evenly.

Slice rolls

Using a very sharp knife, wet the blade with water and wipe between cuts. Cut each roll into 6–8 pieces (recommended 8 for smaller bites). Make a single clean stroke without sawing. Re-wet the knife as needed to prevent sticking.

Garnish and serve

Arrange pieces on a plate. Sprinkle an extra 1/2 tsp togarashi over the rolls and scatter microgreens or thinly sliced scallions. Drizzle optional unagi or spicy mayo (about 2 tbsp) across the top in a thin line for presentation. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.