Bc Tuna Roll Recipe

Rinse the 2 cups of short-grain sushi rice under cold water, swirling with your hand, until the water runs mostly clear (about 3–4 rinses). Drain in a fine-mesh sieve for 10–15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil over medium-high, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

While the rice cooks, gently heat 4 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small saucepan just until sugar and salt dissolve. Do not boil. Cool slightly.

Transfer cooked rice to a wide shallow bowl (a hangiri or large wooden bowl if available). Pour the vinegar mixture evenly over the rice. Using a wooden spatula, cut and fold the rice quickly to mix while fanning to cool to near room temperature (this gives rice its shine). Cover with a damp towel until ready to assemble.

Pat the 10 oz sushi-grade tuna dry with paper towel and finely dice into small 1/4" pieces. Keep chilled until mixing.

In a small bowl combine diced tuna, 3 tablespoons mayonnaise, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon sriracha (optional), and 2 tablespoons thinly sliced green onion. Gently fold until evenly coated. Taste and adjust seasoning (add a little more soy or mayo if desired). Keep chilled while you prepare rice and nori.

Prepare your work surface: place a bamboo sushi mat on a clean counter and set a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny-side down on the mat.

With wet hands (to prevent rice sticking), spread about 3/4 cup of prepared sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice. Press rice gently and evenly to about 1/4" thickness.

Along the near edge of the rice (closest to you), place a thin line of julienned cucumber (about 2 tablespoons), a few avocado slices (about 1/4 of the avocado per roll), and a quarter of the tuna mixture (about 2.5 oz). Do not overfill — leave space to seal the roll.

Lift the edge of the mat and begin to roll away from you, tucking filling with your fingers, rolling firmly but gently to form a cylinder. When you reach the exposed nori edge, dampen it lightly with water and finish rolling to seal. Repeat with remaining nori, rice, filling, cucumber and avocado to make 4 rolls.

Using a very sharp knife, dampen the blade and slice each roll into 6–8 pieces. Clean and re-dampen the knife between cuts for clean slices.

Arrange the tuna roll pieces on a plate. Sprinkle toasted sesame seeds over the tops and garnish with remaining sliced green onion if desired. Serve immediately with soy sauce, pickled ginger and wasabi on the side.