Spicy Tuna Roll Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve, swishing with your hand, until the water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes.

Combine rinsed rice and 2.25 cups water in a rice cooker or heavy saucepan. If using stovetop: bring to a boil over medium-high heat, cover, reduce heat to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm rice vinegar, sugar and salt in a small saucepan over low heat, stirring until sugar dissolves. Do not boil. Set aside to cool slightly.

Transfer hot cooked rice to a wide, shallow bowl or wooden sushi oke. Gently fold in the vinegar mixture using a cutting-and-fanning motion to separate grains and cool rice quickly. Fan or let sit until slightly warm (not hot). Keep covered with a damp towel while preparing filling.

Place the finely diced sushi-grade tuna in a chilled bowl.

Add 3 tablespoons mayonnaise, 1.5 tablespoons sriracha, 1/2 teaspoon sesame oil, 1/4 teaspoon kosher salt, thinly sliced green onion, and toasted sesame seeds. Mix gently until evenly combined but not mashed—keep a slightly chunky texture.

Taste and adjust heat or salt: add more sriracha or mayo if you want spicier or creamier. Cover and refrigerate until ready to assemble (no longer than 30–45 minutes).

Place a bamboo sushi mat on a clean work surface and wrap it in plastic wrap (prevents rice sticking). Have a small bowl of the rice vinegar-water mix nearby to wet your hands (prevents sticking).

Place one nori sheet shiny side down on the mat. With wet hands, spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) bare border at the top edge. Press gently—don’t mash.

Flip the nori and rice so the rice side faces down on the mat (this makes an inside-out roll). If you prefer traditional style with nori outside, skip the flip.

Along the edge closest to you, lay a strip of julienned cucumber (about 2–3 tablespoons), 2–3 slices of avocado (if using), and a line of 2–3 tablespoons of the spicy tuna mixture about 1 inch from the edge. Don’t overfill.

Using the mat, lift the edge nearest you and roll away from you, tucking the filling, then press gently to form a tight cylinder. Continue rolling until sealed; moisten the top nori border with a little water to seal if needed.

Repeat with remaining nori sheets, rice and filling to make a total of 4 rolls.

Using a sharp, dampened knife, slice each roll into 6–8 pieces: first slice the roll in half, then each half into 3–4 pieces. Wipe the knife clean and re-dampen between cuts for clean slices.

If using, drizzle spicy mayo and/or unagi sauce over the sliced rolls. Sprinkle thinly sliced scallions and extra toasted sesame seeds for garnish.

Arrange spicy tuna rolls on a serving plate with pickled ginger, wasabi and soy sauce on the side.

Serve immediately. Consume raw tuna within a short time and keep chilled until serving.