Spicy Tuna Roll Recipe

Rinse and Cook Rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve. Rinse under cold running water, agitating with your hand, until the water runs nearly clear (about 2–3 minutes). Drain well. Combine rinsed rice and 1.6 cups water in a medium saucepan with a tight-fitting lid. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season Rice

While rice cooks, warm 3 tbs rice vinegar, 1 tbs sugar, and 1/2 tsp kosher salt in a small saucepan or microwave until sugar dissolves (do not boil). Transfer the cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a wooden spatula using slicing motions to avoid crushing the grains. Fan the rice while folding to cool to near room temperature (about 15 minutes). Rice should be slightly sticky but each grain distinct.

Prepare the tuna by patting 8 oz sushi-grade ahi dry and finely dicing into small uniform pieces. In a bowl, combine diced tuna with 2 tbs mayonnaise, 1 tbs Sriracha (adjust to heat preference), 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1 tbsp finely sliced scallions, and 1 tsp toasted sesame seeds. Season lightly with about 1/10 tsp kosher salt (taste and adjust). Mix gently until evenly coated; keep chilled until assembly. Taste and adjust Sriracha/mayo ratio if you want spicier or creamier filling.

Prepare work area: place a bamboo sushi mat on a clean surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water with a splash of rice vinegar nearby to wet your fingers.

Lay out one full nori sheet shiny side down on the plastic-covered mat. Wet your fingers and take about 3/4 to 1 cup of prepared sushi rice. Spread rice evenly over the nori, leaving a 1-inch (2.5 cm) strip along the far edge without rice to seal the roll. Press rice gently so it adheres but do not compress tightly.

Flip the nori with rice so the rice side faces down on the mat (this makes an inside-out roll). Place a thin line (about 2–3 tbs) of the spicy tuna mixture across the center of the nori. Add 2–3 slices of avocado and a small handful (about 2 tablespoons) of julienned cucumber alongside the tuna.

Using the mat, lift the near edge of the nori and rice and fold it over the filling, tucking it tightly. Roll forward while applying gentle pressure with the mat to form a tight cylinder. Once rolled, press the seam to seal. Repeat with remaining nori sheets and filling; this recipe yields about 3–4 rolls depending on rice distribution.

If desired, sprinkle or roll the finished roll seam-side down in toasted sesame seeds for extra texture and flavor.

Transfer each roll to a cutting board. With a very sharp knife dipped in water (and wiped dry between cuts), slice each roll into 6–8 pieces: cleanly slice in a single motion to avoid squashing the roll. Wipe the knife and re-dip between cuts for neat pieces.

Arrange the pieces on a platter. Serve with soy sauce, pickled ginger, and wasabi on the side. Garnish with additional toasted sesame seeds and remaining sliced scallions if desired.