White Tuna Jalapeño Roll Recipe

Rinse and cook rice

Rinse 2 cups short-grain sushi rice under cold water until the water runs almost clear (about 4–6 rinses). Drain and combine the rinsed rice and 2 1/4 cups water in a rice cooker or medium pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice cooks, warm 4 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon kosher salt in a small saucepan or microwave just until sugar dissolves (do not boil). Transfer cooked rice to a wide, shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and folding motions to avoid crushing grains. Fan the rice as you fold to cool to slightly above room temperature (this gives shine). Keep rice covered with a damp towel until assembly.

Prepare tuna mixture

Trim any sinew from 10 oz sushi-grade white tuna and dice into small (about 1/4") cubes. In a bowl, combine the diced tuna with 3 tbs Japanese mayonnaise, 1 tsp Sriracha, 2 tbs finely chopped pickled jalapeños, 2 tbs thinly sliced green onion, 1/2 tsp sesame oil, 1/2 tsp soy sauce (optional) and 1/8 tsp salt. Mix gently but thoroughly so the tuna is evenly coated. Taste and adjust heat/salt: add more Sriracha or jalapeño if you prefer spicier.

Prep vegetables

Julienne about 1/2 cup cucumber (remove seeds) and slice 1 cup avocado into even slices. Keep avocado slices lightly separated so they are easy to fan or lay on the roll later. Reserve 8 pickled jalapeño slices for garnish.

Set up: place a bamboo mat on a flat surface and wrap it in plastic wrap to prevent sticking. Have a small bowl of water nearby to wet your fingers (this prevents rice from sticking).

Spread rice on nori

Place one nori sheet shiny side down on the wrapped mat. With wet fingers, take about 1/2 cup seasoned sushi rice and spread a thin, even layer over the nori, leaving a 1-inch strip at the top edge clear (this helps seal the roll). The rice layer should be about 1/8–1/4 inch thick.

Add fillings

About 1 inch from the bottom edge of the nori (closest to you), place a thin line (about 3 tbs) of the white tuna mixture across the sheet. Add a few julienned cucumber sticks next to the tuna and 3–4 avocado slices beside them. Do not overfill; keep a tidy line so the roll seals well.

Roll the sushi

Lift the bamboo mat edge nearest you, fold the nori and rice over the fillings, and tuck gently but firmly to form the first seam. Continue to roll forward, pressing gently with the mat to create a tight, even cylinder. When you reach the top exposed nori strip, wet it lightly with water to help seal the roll. Repeat with remaining nori sheets and fillings to make 4 rolls.

Optional inside-out variation

If you prefer inside-out (rice on the outside): place a sheet of plastic wrap on the mat, then place a nori sheet shiny side up, spread rice on the nori, flip the sheet so the rice faces the plastic, peel off the plastic, and place fillings on the exposed nori before rolling as above.

Slice the rolls

Using a very sharp knife dipped in water and wiped dry between cuts, slice each roll into 6–8 pieces (recommended 6 for larger pieces, 8 for bite-size). Make a single clean push and pull motion; do not saw. Wet and clean the knife between cuts to maintain clean edges.

Plate and garnish

Arrange the pieces on a serving plate. Top each piece or selected pieces with a small dollop of additional tuna mixture if desired, a slice of pickled jalapeño, or a sprinkle of toasted sesame seeds. Serve immediately with soy sauce and wasabi on the side.