Spicy Tuna Roll Recipe

Rinse and cook rice

Rinse 1 cup sushi rice under cold running water, stirring until the water runs clear (about 3–4 minutes). Drain. Combine rinsed rice and 1.1 cups water in a small pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice rests, warm 2 tbs rice vinegar, 1 tsp sugar and 1 tsp kosher salt in a small bowl or microwave briefly just to dissolve sugar and salt. Transfer cooked rice to a shallow bowl. Gently fold in the vinegar mixture with a wooden spatula, fanning rice if possible until slightly glossy and room temperature (about 5–8 minutes). Keep covered with a damp towel to prevent drying.

Prepare tuna mixture

Pat 200 g sushi-grade tuna dry and finely dice into small uniform pieces. In a bowl combine diced tuna, 2 tbs mayonnaise, 1 tbs sriracha (adjust for heat), 0.5 tsp sesame oil, 1 tbsp thinly sliced green onions, 1 tsp toasted sesame seeds, 0.25 tsp kosher salt and 0.5 tsp lime juice if using. Mix gently until evenly combined. Taste and adjust seasoning (more sriracha or mayo to desired spice/creaminess). Keep chilled until assembly.

Prepare work station

Place a bamboo mat on the counter and wrap it in plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife to prevent sticking. Lay out 2 full nori sheets, sliced cucumber, avocado strips and the prepared sushi rice and tuna mixture.

Spread rice on nori

With wet hands, divide the sushi rice into two equal portions. Place one nori sheet shiny-side down on the bamboo mat. Spread about half the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal the roll. Press rice gently but firmly to create an even layer about 1/4-inch thick.

Add fillings

About 1 inch from the near edge (closest to you), lay a thin line of cucumber julienne and avocado strips across the rice. Spoon half the spicy tuna mixture in a line on top of the vegetables.

Roll the sushi

Lift the near edge of the mat and begin rolling away from you, tucking the fillings with your fingers to form a tight roll. Press gently but firmly with the mat to shape the roll and seal the far edge with the uncovered nori strip. Repeat with the second sheet to make two rolls.

Slice rolls

Using a very sharp knife dipped in the water bowl and wiped between cuts, trim the ends of each roll (optional) and slice each roll into 6 pieces (12 pieces total). Clean and wet the knife between cuts to keep slices neat.

Plate and serve

Arrange the slices on a plate. Sprinkle additional toasted sesame seeds and sliced green onion on top if desired. Serve with soy sauce, pickled ginger and a small dab of wasabi on the side.

Keep leftovers chilled and consume raw tuna within 24 hours. Clean bamboo mat and knife promptly. Estimated yield is 12 pieces, about 2 servings.