Roll Signature Recipe

Rinse the sushi rice under cold water until the water runs mostly clear (3–4 washes). Drain in a fine mesh sieve for 15 minutes.

Combine rinsed rice and 360 ml water in a medium pot. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed and rice is tender.

Remove pot from heat and let sit, covered, for 10 minutes to steam.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat just until sugar dissolves; do not boil. Let cool slightly.

Transfer cooked rice to a wide shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula using cutting and fanning motions to cool the rice quickly to body temperature. Cover with a damp cloth to keep warm and glossy.

Mix 3 tbs mayonnaise and 1 tsp sriracha in a small bowl to make spicy mayo. Taste and adjust heat.

Toss the sliced tuna in 1 tbs soy sauce and 1 tsp toasted sesame oil in a small bowl to season. If you like a touch of sweetness, add 1 tsp mirin here and gently mix.

Prepare avocado by slicing lengthwise into thin strips and brush lightly with a tiny amount of soy or lemon to prevent browning (optional). Julienne the cucumber and thinly slice the scallions.

Place a bamboo mat on your work surface and lay one sheet of plastic wrap over it. Place one nori sheet, shiny side down, on the plastic-wrapped mat.

With wet fingers (keep a small bowl of water nearby), spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice.

Sprinkle a little toasted sesame seed over the rice surface for texture (optional). Flip the nori so rice faces down on the plastic (for inside-out roll) or leave rice on the outside if you prefer. For a signature roll, lay a line of seasoned tuna across the near edge of the nori (or on top of rice if inside-out).

Add a few thin avocado slices, a couple cucumber juliennes, and a pinch of scallion on top of the tuna. Dab small amounts of the spicy mayo along the filling and sprinkle half a teaspoon of masago over it.

Using the bamboo mat, lift the near edge and roll forward, pressing gently but firmly to shape a tight cylinder. Continue rolling until sealed; moisten the exposed nori edge with a little water to seal if needed.

Repeat with remaining nori, rice and fillings to make 3–4 rolls total.

Using a very sharp, slightly wet knife, trim the ends of each roll then slice each roll into 8 equal pieces. Wipe the knife with a damp towel between cuts for clean slices.

Arrange sushi pieces on a serving platter. Drizzle a little extra soy sauce and a few dots of spicy mayo on top or alongside. Sprinkle remaining masago and toasted sesame seeds over the rolls.

Serve with pickled ginger, wasabi and soy sauce for dipping.