Maguro Spicy Roll Recipe

Cook rice

Rinse 2 cups sushi rice under cold water until the rinse runs clear. Drain and combine with 2.25 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a simmer covered, then reduce heat to low and cook 15 minutes; remove from heat and steam 10 minutes.

Season rice

While rice cooks, warm rice vinegar, sugar and salt in a small pan or microwave just until sugar dissolves. Transfer cooked rice to a large wooden or nonreactive bowl, gently fold in the vinegar mixture with a rice paddle or spatula in cutting motions to avoid mashing. Fan the rice while folding to cool to near room temperature (about 10–15 minutes).

Prepare nori

Have 4 nori sheets and a bamboo mat lined with plastic wrap ready. Lightly wet your hands to prevent sticking.

Prepare tuna and kanikama

Dice 10 oz sashimi-grade yellowfin tuna into small uniform cubes (~1/4 inch). Shred or flake 4 oz kanikama into bite-sized pieces. Place both in a chilled bowl.

Slice avocado

Halve, pit and peel the avocado. Slice lengthwise into thin even slices and keep lightly coated with a few drops of lime juice to prevent browning.

Combine aromatics

Thinly slice the green onion and have shichimi or crushed chile flakes ready to add to the spicy mix.

Make spicy maguro mixture

In the chilled bowl with tuna, add 2 tbs chili oil, 2 tbs Japanese mayonnaise, 1 tbs soy sauce, 1 tsp sesame oil, 1 tsp lime juice and 0.25 tsp salt. Mix gently to coat the tuna evenly without bruising. Taste and adjust heat or salt as desired. Fold in the shredded kanikama and sliced scallion.

Prepare unagi sauce

If using store-bought unagi (eel) sauce, transfer 2 tbs to a small squeeze bottle or spoon for finishing. Warm slightly if thick so it drizzles easily.

Lay out nori

Place one nori sheet shiny-side down on the bamboo mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.

Add filling

Across the center of the rice, lay a line of avocado slices. Top the avocado with a generous 1/4 of the spicy maguro and kanikama mixture (about 3 oz). If you prefer a futomaki-style roll, you may add more filling proportionally. Sprinkle a few toasted sesame seeds over the rice if using.

Roll and seal

Using the bamboo mat, lift the near edge and roll firmly but gently to enclose the filling, pressing to form a tight cylinder. Continue rolling until sealed; dampen the exposed nori strip with a little water to help seal the roll. Repeat for remaining nori sheets and fillings.

Slice rolls

With a sharp wet knife, cut each roll into 6–8 equal pieces. Wipe the knife clean and wet between cuts to get clean slices.

Plate and dress

Arrange roll pieces on a platter. Drizzle unagi sauce over the top of each piece (about 1/2 tbs per piece) and add a few small drops of extra chili oil if desired for visual heat.

Add bonito flakes and microgreens

Sprinkle about 1/4 tbs bonito flakes over each roll half (total 1 tbs across platter) so they flutter from the residual heat/oil. Garnish with microgreens or cilantro and a pinch of shichimi if desired.

Serve

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