Spicy Cowboy Roll Recipe

Rinse and Cook Rice

Rinse the 1.5 cups short-grain rice under cold water until the water runs mostly clear (about 6–8 rinses). Drain 10–15 minutes. Combine rinsed rice and 1 3/4 cups water in a rice cooker or a heavy saucepan. If using a saucepan, bring to a gentle boil, cover, reduce heat to low and simmer 15 minutes. Remove from heat and steam, covered, for 10 minutes.

Season the Rice

While the rice cooks, mix 3 tbs rice vinegar, 1.5 tbs sugar and 3/4 tsp fine sea salt in a small bowl until dissolved. Transfer hot rice to a wide shallow bowl or Hangiri. Gently fold the vinegar mixture into the rice with a rice paddle in cutting motions to avoid crushing the grains. Fan or let rice cool to body temperature (about 15 minutes). Keep covered with a damp towel until ready to use.

Prepare Tuna Mixture

Dice 8 oz sushi-grade ahi tuna into small, even 1/4" cubes and place into a bowl. Add 2 tbs Japanese mayonnaise, 1 tbs sriracha, 1/2 tsp gochujang, 1/2 tsp soy sauce, 1/2 tsp toasted sesame oil, 1/2 tsp fresh lime juice, 2 tbsp thinly sliced scallions, 1 tsp toasted sesame seeds and 1/8 tsp kosher salt. Gently fold until evenly coated. Taste and adjust heat (add more sriracha) or seasoning. Keep chilled until assembly.

Prepare Vegetables & Crunch

Slice the avocado in half, remove the pit, and thinly slice lengthwise into 8–10 slices. Thinly slice the red jalapeño, retaining seeds for more heat. Julienned the pickled cucumber into thin matchsticks. If using microgreens or cilantro, wash and pat dry. Have 1/2 cup fried shallots or crispy onions ready for texture.

Lay Out Nori and Rice

Place a bamboo mat on your work surface and cover with plastic wrap. Place 1 nori sheet shiny side down on the plastic. Wet your hands with the small bowl of water to prevent sticking. Take about 3/4 cup of seasoned sushi rice and gently spread it over the nori, leaving a 1-inch (2.5 cm) strip at the far edge without rice. Press rice evenly to about 1/4" thickness.

Add Fillings

On the rice-covered nori, about 1 inch from the near edge, layer a thin line of the spicy tuna mixture (about 2 oz per roll portion), a few avocado slices, a few pickled cucumber matchsticks, and 4–6 thin jalapeño slices. Sprinkle a tablespoon of fried shallots across the filling for crunch and a small pinch of microgreens or cilantro if using.

Roll and Shape

Lift the near edge of the bamboo mat and roll firmly but gently away from you, tucking the filling in as you go. Use the mat to press and shape into a tight cylinder; avoid squeezing so hard you crush the avocado. Once rolled, brush a very light film of toasted sesame oil over the seam to help seal.

Top & Slice

If you prefer an inside-out roll (rice outside), spread rice on nori, flip nori so rice faces down on the mat, then proceed with fillings and roll so rice ends up outside. For a cowboy-style top, spoon 1 tbs of additional spicy tuna on top of the rolled sushi. Using a very sharp, wet knife, slice each roll into 8 pieces, wiping the knife clean and wetting between cuts for neat slices.

Sauce and Garnish

Mix 2 tbs extra Japanese mayonnaise with 1 tsp sriracha and place in a squeeze bottle or small bowl for drizzling. Drizzle the spicy mayo over each piece and finish with 2 tbs unagi sauce in a crosshatch or dots. Sprinkle remaining toasted sesame seeds and a few fried shallots on top. Optionally add microgreens or cilantro and a tiny drop of toasted sesame oil on each piece for aroma.

Serve the Spicy Cowboy Roll immediately with soy sauce, pickled ginger and wasabi on the side. Leftover tuna should be kept chilled and consumed within 24 hours. Clean the bamboo mat and tools promptly; if plastic-wrapped, the mat will need only a quick wipe.