Spicy Bc Tuna Roll Recipe

Rinse and cook rice

Place 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs clear (about 2–3 minutes). Drain well. Combine rinsed rice and 1.75 cups water in a rice cooker or heavy saucepan. If using a saucepan, bring to a boil over medium-high heat, cover, reduce to low and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp fine sea salt in a small saucepan (or microwave) just until sugar dissolves. Transfer cooked rice to a large shallow bowl or hangiri. Pour the vinegar mixture evenly over rice and fold gently with a wooden paddle or spatula to combine while fanning the rice to cool. Aim for glossy, slightly sticky rice. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Prepare tuna mix

Pat 8 oz sushi-grade BC tuna dry and dice into small 1/4-inch pieces. In a bowl, combine 3 tbs Japanese mayonnaise, 1.5 tbs Sriracha, 1/2 tsp gochujang (optional), 1 tsp soy sauce, and 1/2 tsp sesame oil. Stir until smooth then fold in the diced tuna and 2 tbs thinly sliced scallions. Taste and adjust heat/seasoning as desired. Keep chilled until ready to assemble.

Prepare fillings

Have 4 nori sheets, 1/2 cup julienned cucumber (seeds removed), and 1 sliced avocado ready. Wet your hands with the small bowl of water to prevent rice sticking.

Lay out nori and rice

Place a nori sheet shiny side down on the plastic-wrapped bamboo mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice for sealing. Press rice gently to an even layer about 1/3-inch thick.

Add fillings

Arrange a thin line of spicy tuna mixture (about 3 tbsp) across the rice near the bottom edge. Add a small amount of julienned cucumber (about 2 tbsp) and 3–4 slices of avocado on top of the tuna. Sprinkle a pinch of toasted sesame seeds over the fillings.

Roll the sushi

Lift the bottom edge of the mat and begin rolling away from you, tucking the filling in tightly with your fingers. Press gently as you roll to form a compact cylinder. When you reach the rice-free top edge of nori, wet that strip lightly with water to help seal the roll. Complete the roll and press along the seam to secure. Repeat for remaining nori sheets and fillings.

Slice the rolls

Using a very sharp knife, wet the blade and trim the roll ends if desired. Slice each roll into 6–8 pieces by cutting gently in a single clean motion; re-wet the knife between cuts to prevent sticking. Arrange pieces on a serving plate.

Top each piece with a small dollop of additional spicy mayo (mix 1 tbs mayo with 1/2 tsp Sriracha if desired) or a sprinkle of scallions and sesame seeds. Serve with pickled ginger, wasabi and soy sauce on the side. Estimated yield: 4 sushi rolls (about 24–32 pieces) serving 3–4 people.

Storage note: For best quality, eat immediately. If storing leftovers, keep in an airtight container in the refrigerator and consume within 24 hours; note texture of rice and avocado will degrade.