Spicy Tuna Avocado Pressed Sushi Recipe

Rinse and cook rice

Place the short-grain sushi rice in a fine-mesh strainer and rinse under cold water, stirring with your hand, until the water runs clear (about 5 minutes). Drain. Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. If using a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, for 10 minutes.

Season rice

While the rice rests, warm rice vinegar, sugar, and salt in a small saucepan over low heat or in the microwave just until the sugar dissolves (do not boil). Transfer the cooked rice to a wooden or wide shallow bowl. Gently fold the vinegar mixture into the rice with a wooden spatula in cutting motions to avoid mashing. Fan the rice or let it sit uncovered to cool to slightly warm (room temperature) — about 10–15 minutes.

Prepare tuna mixture

Pat the sushi-grade tuna dry with paper towels, then finely dice into small uniform pieces. In a bowl, combine the diced tuna with Japanese mayonnaise, sriracha, soy sauce, sesame oil, sliced scallions, toasted sesame seeds, and kosher salt. Mix gently until evenly combined. Taste and adjust heat or salt — add more sriracha for spice or more mayo for creaminess. Keep chilled until assembly.

Prepare avocado

Halve and pit the avocado. Scoop the flesh into a bowl and mash lightly with a fork until mostly smooth but still slightly textured. Add the lime juice and gently mix to combine and prevent browning. Season very lightly with a pinch of salt if desired.

Prepare nori and garnishes

If not using pre-toasted shredded nori, toast a nori sheet briefly over a low flame or in a dry skillet until crisp, then finely crumble. Set aside pickled ginger, wasabi and soy/tamari for serving.

Line the press

Place the oshibako (rectangular press) on a work surface and line the bottom and sides with plastic wrap, leaving an overhang to help lift the pressed sushi out. Lightly brush the inside of the mold with a little neutral oil if you want a glossy finish and easier release (optional).

Layer rice

Wet your hands with water (to prevent sticking). Take about half of the seasoned sushi rice (approx. 2 cups cooked) and press it evenly and firmly into the bottom of the lined mold to form a compact base layer about 1/2 inch thick. Use the back of a wet spoon or the small flat piece that comes with an oshibako to compress the rice firmly and evenly.

Add avocado and tuna

Spread the mashed avocado in an even layer over the rice, leaving a small margin near the edges for cleaner release. Sprinkle the shredded toasted nori evenly over the avocado. Next, spoon the spicy tuna mixture over the nori in an even layer, pressing gently so it adheres but without overworking the tuna. Aim for a tuna layer about the same thickness as the rice layer.

Top with rice

Take the remaining sushi rice and spread it evenly over the tuna to create the top layer, pressing down firmly and evenly with the press insert or a flat spatula so the whole stack is compact and uniform in thickness.

Press and rest

Cover the top with the press lid or a flat object and apply even pressure for 1–2 minutes to compress the layers. For a very sharp profile, press a bit longer (up to 3 minutes). Then remove the weight and transfer the mold to the refrigerator for 10–15 minutes to help the pressed sushi hold its shape.

Unmold and finish

Use the plastic wrap overhang to lift the pressed sushi out of the mold onto a cutting board. Peel away the plastic wrap from the sides and top. If desired, use a small spatula to smooth sides. Sprinkle the top lightly with the unseasoned toasted sesame seeds. If you prefer the avocado on top, invert the block before slicing so the avocado layer is visible; otherwise keep as constructed.

Slice

Using a very sharp, wet knife (dip in warm water and wipe dry between cuts), slice the pressed sushi into 8 equal pieces (for an 8x4-inch mold—adjust if different). Clean the knife between cuts for neat slices. Wipe off any residual rice on the blade and rewet as needed.

Arrange the sliced spicy tuna avocado pressed sushi on a platter. Garnish with extra scallions, a few more toasted sesame seeds, pickled ginger, and wasabi if desired. Serve immediately with soy sauce or tamari for dipping.