Tuna Twister Recipe

Dice the sushi-grade tuna into small 1/4-inch pieces and transfer to a chilled bowl.

Finely chop the green onion and add to the tuna.

In a small bowl, whisk together mayonnaise, Sriracha, soy sauce, sesame oil and toasted sesame seeds. Adjust Sriracha to taste for heat.

Gently fold the sauce into the diced tuna until evenly coated. Cover and refrigerate for 10–15 minutes to let flavors meld.

Heat oil in a small saucepan to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 30–40 seconds.

To make quick tempura-style flakes: combine panko with the tempura batter mix (1 tbs mixed with 2–3 tbs cold water) to lightly moisten panko. Drop small pinches into the hot oil and fry briefly until pale golden, about 20–30 seconds. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.

Allow tempura flakes to cool; they will become crisp and provide the desired crunch.

If your sushi rice is not pre-seasoned, mix the cooked rice with rice vinegar, sugar and 1/4 tsp salt while it's still warm; fold gently to avoid smashing grains. Let cool to room temperature.

Halve, pit and peel the avocado. Slice thinly lengthwise into 1/8-inch slices. Keep slices intact for wrapping; brush with a tiny bit of water and lemon (optional) to prevent browning.

Lay a sheet of plastic wrap on your work surface. Place a sheet of soy paper or nori (if using) on top. If not using soy paper, proceed with plastic wrap + avocado layer directly.

Lay overlapping avocado slices across the sheet to create a continuous avocado layer large enough to wrap the roll (about 6–8 inches long). Position them slightly overlapping like shingles so they’ll wrap smoothly.

Spread a thin, even layer (about 1/2 cup) of sushi rice along the center of the avocado layer, leaving a 1/2-inch border at each end.

Place a 1/3–1/2 cup of the chilled spicy tuna mixture in a line down the center of the rice. Sprinkle a generous pinch (about 2–3 tbs) of tempura flakes over the tuna for crunch.

Using the plastic wrap to help, carefully roll the avocado over the filling, tucking and compressing gently to form a tight cylinder. Press firmly so the avocado layer adheres and the roll holds shape. Remove plastic wrap.

If you used nori or soy paper and the roll is slightly loose, press gently with a bamboo mat (covered in plastic wrap) to shape, about 10–15 seconds.

Using a very sharp knife dipped in water, slice the roll into 6–8 pieces. Wipe the knife between cuts for clean slices.

Arrange the Tuna Twister pieces on a serving plate. Drizzle eel sauce and spicy mayo over the pieces in a lattice or dot pattern (about 2 tbs eel sauce and 2 tbs spicy mayo total).

Sprinkle additional tempura flakes on top for extra crunch, and finish with thinly sliced green onion and microgreens or shiso as desired.

Serve immediately with wasabi and pickled ginger on the side.