Spicy Tuna Roll* Recipe

Rinse the short-grain rice under cold water until the rinse water runs mostly clear (about 3–4 rinses). Drain in a fine-mesh sieve for 15 minutes.

Combine the rinsed rice and 2.2 cups water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce heat to very low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, combine rice vinegar, sugar and kosher salt in a small saucepan over low heat just until sugar dissolves. Do not boil. Remove from heat and let cool slightly.

Transfer cooked rice to a large shallow bowl (preferably wooden hangiri). Pour the vinegar mixture over rice and fold gently with a wooden paddle or spatula to coat and cool the rice. Fan or allow to cool to slightly above room temperature—rice should be warm but not hot. Keep a damp towel over rice to prevent drying while you prepare other components.

Use a very sharp knife and pat the sushi-grade ahi dry with paper towel. Finely dice into 1/4-inch pieces and transfer to a chilled bowl.

Add the finely minced serrano (start with half if you prefer less heat), mayonnaise, sriracha, soy sauce, sesame oil, toasted sesame seeds, thinly sliced green onion, lemon juice and 1/4 tsp kosher salt to the diced tuna. Gently fold to combine—do not overmix or mash the fish. Taste and adjust: add more serrano or sriracha for heat, or another 1/2 tsp soy for saltiness. Keep chilled until assembly.

Cut the cucumber lengthwise, remove seeds with a spoon, and julienne into matchsticks about 2–3 inches long. Julienne the daikon into similar-sized sticks. Pat both lightly dry on paper towels to remove excess moisture.

Prepare nori and mat

Place the bamboo mat on a flat surface and cover it with plastic wrap to keep it clean. Place one nori sheet shiny-side down on the mat with the long edge closest to you.

Wet your hands lightly with water (mixed with a little rice vinegar if desired to prevent sticking). Take about 3/4 to 1 cup of sushi rice and gently spread an even layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal. Do not press too hard—rice should be compacted but not mashed.

Arrange a thin line (~2–3 tablespoons) of the spicy serrano ahi poke across the rice about 1 inch from the near edge. Lay a small handful (about 1 tablespoon each) of julienned cucumber and daikon on top of the poke in the center. (Reserve extra poke for topping or additional rolls.)

Lift the bamboo mat edge closest to you and begin to roll away from you, applying even gentle pressure to form a tight roll. When you reach the exposed 1-inch edge of nori, moisten it lightly with water to seal. Squeeze gently along the roll once more to tighten.

Repeat with remaining nori, rice, poke and vegetables to make 3–4 rolls total depending on rice distribution.

With a very sharp knife moistened or lightly oiled (use the neutral oil or shortening), cut each roll into 6–8 pieces. Clean the knife between cuts to preserve clean edges: wipe blade and re-oil/misten as needed.

Arrange sushi pieces on a platter. Spoon any reserved poke on top of select rolls if you want an extra topping. Garnish with thin serrano slices, a sprinkle of toasted sesame seeds, and microgreens or sliced green onion.

Serve immediately with soy sauce, pickled ginger and wasabi on the side.