Tuna Roll Recipe

Rinse and Cook

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs nearly clear (3–4 minutes). Drain 10–15 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While rice rests, warm 3 tbs rice vinegar, 1.5 tsp sugar and 1 tsp salt in a small saucepan or microwave just until dissolved; do not boil. Transfer cooked rice to a large shallow wooden or plastic bowl (avoid metal). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and folding motions to avoid mashing. Fan the rice while folding to cool it to near room temperature (about 15 minutes). Keep covered with a damp towel to prevent drying.

Prepare Tuna Mixture

Dice 10 oz sushi-grade tuna into small 1/4" pieces. In a bowl, combine diced tuna with 2 tbs mayonnaise, 1/2 tsp Sriracha (optional), and 2 tbsp thinly sliced green onion. Taste and adjust seasoning; chill briefly while rice finishes if needed.

Prep Vegetables & Avocado

Julienne 1/2 cup cucumber (remove seeds so the roll isn't watery). Slice 1 avocado thinly and brush lightly with a tiny amount of rice vinegar or lemon juice to slow browning. Keep fillings at hand for assembling.

Set Up

Place bamboo mat on work surface and wrap with plastic wrap to prevent rice sticking. Have 4 nori sheets and a small bowl of water nearby to wet fingers and edges.

Spread Rice on Nori

Lay one nori sheet shiny side down on the mat. Wet your fingers and take about 3/4 cup of sushi rice (adjust slightly for desired thickness). Gently spread the rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice to seal the roll. Do not press too hard—compact lightly so rice holds together.

Add Fillings

Across the center of the rice (closer to you), place a line of the tuna mixture (about 3 oz worth), a thin row of cucumber julienne, and a few avocado slices. Do not overfill—leave space to roll tightly.

Roll

Lift the edge of the mat nearest you and fold it over the filling, using your fingers to keep the filling tucked. Press gently to form a cylinder and continue to roll the mat away from you, applying even, gentle pressure until the seam of the nori meets the rice-free edge. Moisten the bare edge with a little water to seal. Repeat with remaining sheets and fillings (makes 4 rolls).

Optional Outside Topping

If you prefer an inside-out roll (rice outside), place plastic wrap over the mat, put a sheet of plastic-wrapped nori on the mat, spread rice on the nori, flip it so rice faces down on the plastic, peel off plastic from nori, add fillings and roll as above. Sprinkle toasted sesame seeds over rice before sealing if desired.

Slice Rolls

Brush a very sharp knife with a little oil (about 1 tsp) and wet the blade with water. Trim the edges of each roll if desired, then slice each roll into 6–8 pieces using a single smooth sawing motion; wipe the blade between cuts to keep neat slices.

Arrange the sushi pieces on a platter. Serve immediately with soy sauce (about 1/4 cup for dipping), pickled ginger (2 tbsp), and wasabi (1 tsp) on the side. Leftover rice is best avoided for raw-fish rolls; consume the sushi within a few hours and keep chilled until serving.