Tuna Sushi – Rito Recipe

Prepare tuna

Trim any sinew from the ahi tuna and pat dry with paper towels. Dice into 1/4" (6 mm) cubes and place in a chilled bowl.

Marinate

Add Korean-style ponzu (3 tbsp), toasted sesame oil (1 tsp), finely chopped pickled ginger (2 tbsp), sliced scallions (2 tbsp), toasted sesame seeds (1 tsp) and kosher salt (1 tsp) to the diced tuna. Gently fold until evenly coated. Taste and adjust ponzu or salt as desired. Cover and refrigerate for 10–15 minutes while you prepare the other components.

Whisk together 4 tbsp mayonnaise, 1.5 tbsp sriracha, 1 tsp fresh lime juice, 1/2 tsp rice vinegar, 1/2 tsp grated garlic and 1/4 tsp salt in a small bowl until smooth. Chill until assembly. Taste and adjust sriracha for heat level.

Cook sushi rice

Rinse 1 cup sushi rice under cold water until the water runs mostly clear. Drain. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Bring to a boil, reduce to the lowest heat, cover and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl just enough to dissolve sugar. Transfer rice to a wide bowl, gently fold in the seasoned vinegar with a rice paddle or wooden spoon to avoid crushing grains. Fan the rice or let it cool to warm (not hot).

Prepare nori and tortilla

Place a full nori sheet on a clean flat surface. Lay the flour tortilla on top of the nori (tortilla side up) so the tortilla covers the nori and makes rolling easier. If your tortilla is larger than the nori, center the nori on the underside of the tortilla.

Prepare avocado and toreados

Slice 1/2 avocado lengthwise into 6–8 thin slices. For toreados: heat 1 tbsp neutral oil in a skillet over medium-high heat. Add the peppers and cook, turning, until blistered and charred on most sides, about 3–5 minutes. Remove and pat on paper towel; lightly season with a pinch of salt. If using shishitos, blister until most are charred.

Assemble filling elements

Have the marinated diced tuna, sliced avocado, blistered toreados, sriracha aioli, extra pickled ginger and additional scallions at the ready for assembly. Warm the tortilla briefly (10–15 seconds in microwave or 20 seconds in a dry skillet) so it is pliable but not hot.

Spread a thin, even layer of seasoned sushi rice (about 3/4 cup) over the tortilla/nori, leaving a 1" (2.5 cm) border along the far edge to seal the roll. Press rice gently to adhere but avoid compressing too tightly.

Down the center of the rice, place a line of marinated diced tuna (about half of the tuna mixture), then lay avocado slices slightly overlapping. Add 2–3 blistered toreados across the center. Drizzle 1–2 tbsp sriracha aioli along the tuna line and add a small spoonful (about 1 tbsp) of extra pickled ginger if desired.

Starting from the near edge, use your fingers to fold the tortilla edge up and over the filling, tucking gently to create a tight roll. Continue to roll away from you until sealed with the exposed nori border at the far edge. If needed, wet the far edge with a little water to help seal.

Place seam-side down on a cutting board. Using a very sharp knife dipped in water (wipe between cuts), slice the roll into 6–8 pieces. Clean the knife between cuts to get clean slices.

Arrange pieces on a plate, drizzle additional sriracha aioli, sprinkle extra toasted sesame seeds and sliced scallions. Serve with soy sauce and remaining pickled ginger on the side.