Spicy Tuna Roll Recipe

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, rubbing the grains together, until the water runs clear (3–5 minutes). Drain. Combine rinsed rice and 2.2 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Turn off heat and let rest, covered, 10 minutes.

Season rice

While rice rests, heat 3 tbs rice vinegar, 1.5 tbs sugar, and 1 tsp salt in a small saucepan over low heat or in a microwave just until sugar dissolves (do not boil). Transfer cooked rice to a large shallow bowl or hangiri. Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool and give the rice a glossy finish. Rice should be slightly warm and slightly sticky. Cover with a damp towel until ready to use.

Prepare tuna: Pat 10 oz sushi-grade tuna dry with paper towels and finely dice into small uniform pieces (about 1/8–1/4 inch). Keep chilled until mixing.

Make spicy mayo: In a bowl, combine 3 tbs mayonnaise, 1.5 tbs sriracha, 0.5 tsp sesame oil, 0.5 tsp chili oil (optional), and 0.5 tsp soy sauce. Adjust sriracha to taste for desired heat. Mix until smooth.

Combine filling: Add diced tuna, 1 tbsp thinly sliced green onion, and 1 tsp toasted sesame seeds to the spicy mayo. Gently fold together until tuna is evenly coated. Keep chilled until assembly; do not overmix or mash the tuna.

Prepare workspace: Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Have a small bowl of water nearby to wet your hands (prevents rice sticking). Cut avocado into thin slices and julienne cucumber.

Lay nori and rice: Place 1 nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and take about 3/4 cup of sushi rice (adjust slightly) and spread it evenly over the nori, leaving a 1-inch strip at the top edge of the nori free of rice. Press rice gently to an even 1/4-inch thickness.

Add fillings: Arrange a line (about 2–3 tbs) of spicy tuna mixture across the center of the rice-covered nori (lengthwise). Add a few cucumber julienne and 3–4 avocado slices alongside the tuna. Do not overfill.

Roll: Lift the bamboo mat edge closest to you and begin rolling away from you, tucking the fillings in as you roll. Press firmly but gently to create a tight roll. When you reach the 1-inch bare nori edge, wet it lightly with a fingertip dipped in water to seal the roll.

Shape and rest: Using the mat, press along the roll to shape it into a tight cylinder. Let rest seam-side down for 1–2 minutes to set.

Slice the roll: Remove plastic wrap and transfer roll to a cutting board. Wet a very sharp knife and slice the roll into 6–8 pieces (for a full-size roll, aim for 8). Wipe the knife between cuts with a damp towel to keep clean cuts.

Repeat: Repeat steps for remaining nori sheets and fillings to make a total of 4 rolls or until ingredients are used.

Plate: Arrange sliced rolls on a serving platter. Garnish with extra toasted sesame seeds and thinly sliced green onion if desired. Serve with pickled ginger, wasabi, and soy sauce for dipping.

Storage and safety: Serve immediately for best texture. If storing, keep leftover rolls tightly wrapped in plastic in the refrigerator and consume within 24 hours due to raw tuna.