Red Tuna Roll Recipe

Rinse and cook rice

Rinse 2 cups of short-grain sushi rice under cold running water, swirling with your hand, until the water runs nearly clear (about 6–8 rinses). Drain in a sieve for 30 minutes. Combine rinsed rice and 2.25 cups water in a rice cooker or pot. If using a pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let steam, covered, for 10 minutes.

Season rice

While rice cooks, heat 4 tbsp rice vinegar, 2 tbsp sugar and 1 tsp fine sea salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a large shallow wooden or non-reactive bowl. Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature (this gives glossy, separate grains). Cover the rice with a damp towel while preparing the rest.

Prepare filling

Slice 8 oz sashimi-grade tuna into long thin strips roughly 3–4 inches long and 1/4 inch thick. Julienne 1/2 cup cucumber, slice 1 avocado lengthwise into thin strips, and thinly slice scallions. If you want a touch of heat inside, mix 1 tsp wasabi with a small portion of tuna strips (optional).

Set up mat and nori

Place a bamboo sushi mat on a flat surface and cover with plastic wrap. Lay 1 nori sheet, shiny side down, on the plastic. If making inside-out (rice outside) roll, use half-nori or full nori but flip later — see next step.

Apply rice to nori

Wet your fingers lightly in the bowl of water with rice vinegar. Grab about 3/4 to 1 cup of sushi rice and evenly spread it over the nori, leaving a 1/2-inch bare strip at the top edge. Press the rice gently to form an even layer (~1/4-inch thick). Sprinkle 1 tsp toasted sesame seeds over the rice if you want extra texture.

Flip (for inside-out roll) or keep (traditional)

If making an inside-out roll (rice on outside), place a second sheet of plastic over the rice and carefully flip the nori so rice faces down on the plastic. Peel away the plastic on the nori side so the rice is now on the mat. If keeping nori outside, skip this flipping step.

Add fillings

On the center of the nori (or rice-side if flipped), arrange a line of tuna strips, cucumber julienne, avocado slices, and a sprinkle of sliced scallions. Do not overfill — keep a neat band of filling roughly 1.5 inches wide.

Roll the sushi

Lift the mat edge closest to you and begin to roll away from you, tucking the filling inside and rolling firmly but gently to keep the roll tight. Squeeze the mat gently as you roll to compact the rice and filling. When you reach the bare nori edge, wet the edge lightly with water to seal the roll.

Form and chill briefly

If you flipped earlier (rice outside), gently press the roll with the mat to shape. Wrap the roll in plastic and chill in the refrigerator for 10–15 minutes to firm up for cleaner slicing.

Top with tuna slices

Remove plastic film. Lay the roll on a cutting board. With a very sharp, wet knife, slice the roll into 6–8 even pieces. Arrange thin tuna slices (6 oz total, divided across pieces) over the cut rolls: either place one thin slice over each piece or lay longer slices across the top of the whole roll before cutting for a layered effect. Press lightly so tuna adheres.

Sauce and garnish

Drizzle each piece with 3 tbsp spicy mayo (distributed across pieces) and 2 tbsp eel sauce (distributed across pieces) for a balanced sweet-spicy finish. Sprinkle remaining toasted sesame seeds and a little thinly sliced scallion on top for color.

Serve

Plate the rolls with soy sauce and pickled ginger on the side. Serve immediately. Provide extra soy sauce and wasabi as desired.

Wipe your knife between cuts with a damp towel to keep slices clean. Clean the bamboo mat and surfaces with warm water and mild detergent, then air dry. Discard any tuna not used or store tightly wrapped in the refrigerator and consume within 24 hours.