Albacore Tuna Avocado Pressed Sushi Recipe

Rinse and Cook Rice

Place the 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold water, swishing with your hands until the water runs mostly clear (about 2–3 minutes). Drain. Combine rinsed rice and 2 1/4 cups water in a rice cooker or a medium saucepan. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season Rice

While the rice rests, warm 4 tablespoons rice vinegar, 2 tablespoons granulated sugar and 1 teaspoon fine sea salt in a small saucepan or microwave just until sugar dissolves; do not boil. Transfer the cooked rice to a wide shallow bowl or wooden hangiri. Pour the vinegar mixture evenly over the rice and fold gently with a rice paddle or spatula using cutting and fanning motions until combined and the rice is glossy. Fan or cool to room temperature (about 15–20 minutes).

Prepare the tuna mixture while the rice cools. Place the drained and flaked 10 oz albacore tuna in a bowl. Add 3 tablespoons mayonnaise, 1 teaspoon light soy sauce, 1/2 teaspoon sesame oil, 2 tablespoons thinly sliced scallions, 1 teaspoon toasted sesame seeds, 1/2 teaspoon lime juice, and 1/4 teaspoon freshly ground black pepper. Stir gently to combine, keeping some chunky texture. Taste and adjust seasoning — add a touch more mayo if you prefer creamier filling or a few drops more soy for saltiness.

Halve and pit the 2 ripe avocados. Scoop flesh into a bowl and mash gently with a fork until mostly smooth but slightly chunky. Stir in 1 teaspoon fresh lime juice and 1/4 teaspoon kosher salt to brighten flavor and slow browning.

If using, thinly slice cucumber into matchsticks or very thin rounds and pat dry. Prepare pickled ginger and wasabi for serving.

Line the oshizushi mold or small loaf pan with plastic wrap, leaving enough overhang to lift the press out later. If using a mold, also lightly dampen it so rice doesn't stick.

Create the bottom rice layer: Wet your hands to prevent sticking. Place about 1/3 of the seasoned sushi rice into the lined mold and press down firmly and evenly to form a compact base (use the mold's tamper or the bottom of a measuring cup).

Add cucumber (optional): If using cucumber, arrange a single even layer (about 1/2 cup) over the pressed rice. Gently press to compact.

Add tuna filling: Spread the flaked tuna mixture in an even layer over the rice (about half to three-quarters of the remaining tuna mixture depending on how thick you want the filling). Press gently to level.

Add avocado layer: Spread the mashed avocado evenly over the tuna layer, smoothing to the edges.

Top with rice: Add the remaining seasoned sushi rice (about 1/3) and press firmly and evenly to compact all layers together. Use the mold top or a flat object to apply even pressure. Wipe away any rice squeezed out the sides with a damp cloth.

Chill briefly and unmold: Refrigerate the pressed block 10–15 minutes to set, or press firmly for 1–2 minutes and proceed immediately. To unmold, pull up the plastic wrap and invert the mold onto a cutting board or remove from loaf pan by lifting the wrap. Peel away plastic wrap carefully.

Slice: Using a very sharp knife moistened with water and wiped dry, slice the block into 6–8 rectangular pieces. Clean the knife between cuts for cleaner edges.

Arrange the pressed sushi pieces on a serving platter. Garnish each piece with a small smear of wasabi if desired, a few thin scallion slices, and a sprinkle of toasted sesame seeds. Serve with pickled ginger and soy sauce on the side for dipping.

Storage: Cover leftovers tightly and refrigerate up to 24 hours; best eaten same day. Avocado may brown over time — press a piece of plastic wrap directly on the avocado surface when storing to minimize exposure to air.