Spicy Tuna Samba Roll Recipe

Rinse and cook

Rinse the short-grain rice under cold water, stirring with your hand, until the water runs mostly clear (about 4–6 rinses). Drain 10–15 minutes. Combine rinsed rice and 360 ml water in a medium pot with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, warm 3 tbs rice vinegar with 1 tbs sugar and 1 tsp salt in a small bowl or microwave just until sugar dissolves. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or wooden spoon to evenly season while fanning the rice to cool to near room temperature. Keep covered with a damp cloth until ready to assemble.

Prepare the tuna: pat the sushi-grade tuna dry with paper towels and finely dice into small uniform pieces.

Combine filling: in a bowl, mix diced tuna with 1 tbs gochujang, 2 tbs mayonnaise, 0.5 tsp sesame oil, 1 tbsp thinly sliced green onion, 1 tsp toasted sesame seeds, and 1/4 tsp kosher salt. Taste and adjust heat—add up to 1/2 tbs extra gochujang if you want it hotter. Refrigerate until assembly.

Drain and chop kimchi: squeeze excess liquid from the kimchi and finely chop until roughly uniform. Reserve 1 tsp kimchi juice for the sauce.

Make sauce: in a small bowl combine 1/2 cup finely chopped drained kimchi, 1 tsp kimchi juice, 1 tsp gochugaru (or 1 tsp extra gochujang if you prefer a smoother sauce), 2 tbs mayonnaise, 1/2 tsp rice vinegar, 1/4 tsp sesame oil, and 1/4 tsp sugar. Stir until smooth; if too thick, thin with up to 1/2 tsp water or more kimchi juice. Taste and adjust seasoning. Refrigerate until ready to finish rolls.

Prepare fillings: have sliced avocado, julienned cucumber, and pickled daikon ready. Lay out nori, rice, and fillings.

Assemble rolls: place a nori sheet shiny-side down on the bamboo mat. With wet hands, spread ~3/4 cup seasoned sushi rice evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge uncovered. Lightly press rice to an even layer (do not compress tightly).

Layer fillings: about 3/4 inch from the bottom edge, lay a thin line of the spicy tuna mixture (divide filling across 4 sheets), then a small amount of cucumber julienne, 3–4 slices avocado, and a few pieces of pickled daikon if using. Leave margins to allow sealing.

Roll: lift the bamboo mat edge closest to you and begin rolling away from you, pressing gently but firmly to form a tight cylinder. When you reach the uncovered nori strip, moisten it lightly with water and finish rolling to seal. Repeat with remaining sheets.

Finish and slice: using a very sharp, slightly wet knife, trim the edges of each roll then slice each roll into 6–8 pieces (cleaning the knife between cuts prevents dragging). Arrange pieces on a platter.

Top with kimchi sauce: spoon or pipe the spicy kimchi sauce atop each sushi piece (about 1 tsp sauce per piece), or serve sauce on the side for dipping. Sprinkle the rolls with remaining toasted sesame seeds and extra sliced green onion if desired. Serve with soy sauce and wasabi to taste.

Clean and present: wipe the knife between each cut to keep slices neat. Serve immediately for best texture; sushi rice will firm up if refrigerated. Leftover kimchi sauce can be stored in an airtight container in the refrigerator for up to 3 days.