Spicy Tuna Roll Recipe

Rinse and cook rice

Rinse 1 cup short-grain sushi rice under cold water until the rinse water runs mostly clear (about 3–4 rinses). Drain. Combine rinsed rice and 1.1 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

Meanwhile, warm 2 tbs rice vinegar, 1 tsp sugar, and 1 tsp salt in a small bowl or microwave just until dissolved. Transfer cooked rice to a large shallow bowl. Gently fold the vinegar mixture into the rice with a paddle or spatula using cutting and fanning motions to cool rice to slightly above room temperature and to avoid mashing grains. Cover with a damp towel until ready to use (keep slightly warm).

Prepare tuna: Pat 6 oz sushi-grade tuna dry and finely dice into small uniform pieces. Place in a bowl.

Make spicy sauce: In a small bowl combine 2 tbs Japanese mayonnaise, 1 tsp Sriracha, 1 tsp gochujang (optional), 0.5 tsp sesame oil, and 0.5 tsp soy sauce. Taste and adjust heat or salt.

Combine filling: Add sauce to the diced tuna along with 1 tbsp thinly sliced scallion, 0.5 tsp toasted sesame seeds, and 0.1 tsp salt. Mix gently until evenly coated. Keep chilled until assembly (do not leave at room temperature more than 30 minutes).

Prepare workspace: Place a bamboo mat on a flat surface and cover it with plastic wrap to prevent sticking. Have a small bowl of water or 1 tsp vegetable oil ready to seal edges and a damp towel to keep rice from drying.

Lay nori and rice: Place 1 nori sheet shiny side down on the mat. With wet fingers, spread about half of the rice (about 1/2 cup) evenly over the nori leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently so it adheres but remains fluffy.

Add fillings: About 1/3 of the way up from the near edge, arrange half the spicy tuna mixture in a line (about 3 oz) across the rice. Add a few julienned cucumber sticks and 2–3 slices of avocado alongside the tuna. If you want wasabi, spread a thin line on the nori edge beneath the rice before placing the fillings.

Roll: Lift the near edge of the mat and nori, tucking the filled edge over the fillings, then roll forward while applying even pressure with the mat to form a tight cylinder. Continue rolling until sealed; moisten the bare nori strip with a little water or oil to seal the seam. Repeat with the second nori sheet, remaining rice and fillings.

Shape and rest: Using the mat, compress the rolls gently to make a uniform shape. Let rest 2 minutes to set.

Slice: Wet a very sharp knife with water, slice each roll in half, then into 6 pieces (12 total pieces; 6 pieces per roll). Wipe the blade between cuts and re-wet to ensure clean slices.

Plate: Arrange 6 pieces per person on a plate. Sprinkle 0.5 tsp toasted sesame seeds over the rolls. Serve with pickled ginger, soy sauce (about 2 tsp per person), and optional wasabi.

Storage note: Consume immediately for best texture and safety. If storing leftover tuna mixture, keep refrigerated and use within 24 hours. Do not freeze the assembled rolls.