Spicy Roll Recipe

Rinse the Rice

Place the sushi rice in a fine-mesh strainer and rinse under cold water until the water runs clear to remove excess starch.

Cook the Rice

In a rice cooker or pot, combine the rinsed sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low and cover for 20 minutes. Remove from heat and let it sit covered for another 10 minutes.

Prepare Vinegar Mixture

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.

Season the Rice

Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently fold to combine without mashing the rice. Allow to cool to room temperature.

Prepare the Tuna

Dice the fresh tuna into small cubes.

Mix the Filling

In a bowl, combine the diced tuna, mayonnaise, Sriracha sauce, chopped green onions, and sesame oil. Mix well until the tuna is evenly coated.

Prepare the Rolling Station

Lay out a bamboo sushi mat and place a sheet of nori on top, shiny side down.

Spread the Rice

Wet your hands to prevent sticking. Take a handful of sushi rice (about 1/3 cup) and evenly spread it over the nori, leaving a 1-inch border at the top.

Add Filling and Veggies

In the center of the rice, place a line of the spicy tuna filling, followed by cucumber strips and avocado slices.

Roll the Sushi

Using the sushi mat, carefully lift the edge of the mat closest to you and start rolling away from you, applying gentle pressure to form a tight roll. Continue rolling until the nori meets the rice at the top.

Slice the Rolls

Using a sharp knife, wet it with water to prevent sticking. Slice the roll into 6-8 pieces.

Garnish and Serve

Sprinkle sesame seeds on top of the rolls for garnish. Serve with soy sauce, pickled ginger, and wasabi on the side.