Havana Roll Recipe

Rinse the sushi rice under cold water until the water runs almost clear to remove excess starch.

Combine rinsed rice and 2.25 cups water in a rice cooker or a heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest 10 minutes off heat with lid on.

While rice cooks, mix rice vinegar, sugar and salt in a small bowl until dissolved. Gently fold seasoning into hot cooked rice with a rice paddle or wooden spoon using cutting-and-fanning motions to cool slightly. Spread rice in a shallow tray to cool to roughly body temperature.

Finely dice the sushi-grade tuna into small uniform pieces (2–3 mm) for both filling and topping. Keep chilled until ready to mix.

In a medium bowl, combine 4 tbs mayonnaise, 2 tbs Sriracha, 1 tsp gochujang (if using), 0.5 tsp sesame oil and 1 tsp soy sauce. Mix until smooth.

Add the diced tuna to the sauce and fold gently until evenly coated. Reserve about 3–4 oz (roughly one-third) of the mixture to use as the topping on the finished roll; keep this portion chilled on ice or in refrigerator until ready to plate.

Stir in 3 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds into the remaining tuna mixture for the roll filling. Taste and adjust salt (about 1/4 tsp if needed).

Prepare an assembly area with a bamboo sushi mat wrapped in plastic wrap, a bowl of water with a little rice vinegar to wet hands, and the sliced avocado and cucumber ready.

Place one nori sheet shiny side down on the plastic-wrapped mat. Wet your hands and spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the far edge uncovered.

Sprinkle a thin line of panko over the rice (this gives extra crunch after frying). Flip the nori so the rice is on the outside (uramaki style) if you prefer outer rice; otherwise proceed nori-side-out for simpler panko adhesion. For a Havana Roll (panko fried), place the tuna filling (roughly 3 oz) in a line across the center, add cucumber matchsticks and 3–4 slices of avocado.

Using the bamboo mat, roll firmly but gently to enclose the filling and form a tight log. Press to seal the edge.

Repeat to make 4 rolls total. Cut each roll into 8 equal pieces with a very sharp, wet knife to prevent sticking (you will have 32 pieces total).

Prepare the batter: whisk 0.75 cup flour, 1 beaten egg and 3 tbs cold water until a slightly thick, smooth batter forms. Adjust with a splash more water if too thick; it should coat but not drip off heavily.

Heat 2 cups vegetable oil in a heavy skillet or pot to 340–350°F (170–175°C). If you don't have a thermometer, test with a pinch of panko—if it sizzles and browns in ~30 seconds, it's ready.

Working in batches, dip each cut sushi piece into the batter, then press into panko breadcrumbs to coat all sides. Carefully place coated pieces into the hot oil seam-side up. Fry for 1–1.5 minutes per side until golden brown and crisp. Use a slotted spoon to turn gently.

Remove to a wire rack or paper towel-lined tray to drain. Fry remaining pieces, keeping cooked sushi warm in a low oven (200°F / 95°C) if desired.

While frying, whisk together 3 tbs mayonnaise, 1.5 tbs Sriracha, 0.5 tsp soy sauce and 0.5 tsp fresh lime juice until smooth to make the spicy sauce. Adjust heat to taste by adding more Sriracha.

When all rolls are fried and drained, arrange 4–6 pieces per serving on a platter. Top each piece with a small spoonful (about 1/2–1 tsp) of the reserved spicy tuna topping and drizzle ~1/2 tsp spicy sauce over each.

Garnish with the remaining 2 tbsp thinly sliced scallions, optional 2 tsp masago or tobiko, and a light sprinkle of toasted sesame seeds. Serve immediately with pickled ginger and wasabi on the side.