Spicy Tuna Twister Recipe

Rinse 1 1/2 cups (uncooked) sushi rice under cold water until the water runs clear. Cook according to package instructions to yield about 3 cups cooked rice.

While the rice cooks, mix 2 tablespoons rice vinegar, 1 teaspoon sugar and 1/2 teaspoon salt in a small bowl until dissolved.

When rice is done, transfer to a wide shallow bowl. Gently fold in the vinegar mixture with a rice paddle or wooden spoon, fanning the rice to cool it to room temperature. Cover with a damp towel to keep moist.

Pat the sushi-grade tuna dry with paper towels and finely dice into small uniform pieces (about 1/4-inch). Place in a mixing bowl.

Add 3 tablespoons mayonnaise, 1 1/2 tablespoons Sriracha (adjust to heat preference), 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/2 teaspoon lime juice, 1/8 teaspoon salt, sliced green onions and toasted sesame seeds to the tuna.

Gently fold the mixture until evenly combined. Taste and adjust seasoning—add more Sriracha or mayo to balance heat and creaminess. Refrigerate until assembly (no longer than 30–40 minutes).

If using store-bought tenkasu or crunchy panko, measure 3/4 cup and combine with 2 tablespoons fried shallots if using. If making fresh tempura flakes, make a thin tempura batter and fry small droplets until crisp, drain and cool.

Slice the ripe avocado thinly lengthwise so pieces will lay flat over rice (aim for 10–12 slices total). To prevent browning, lightly brush slices with a few drops of lime juice if desired.

Lay a sheet of nori shiny-side down on a bamboo rolling mat (or on plastic wrap if you prefer). Wet your hands in a vinegar-water mix (1 tbsp rice vinegar + 1 cup water) to prevent sticking.

Spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge. Press the rice thinly and evenly — these are twister-style so keep rice relatively thin (about 1/4-inch).

Sprinkle a thin layer (about 2 tablespoons) of tempura flakes across the center of the rice to add crunch. This protects the tuna from getting soggy.

Using a small spoon or spatula, place about 2.5 ounces (roughly 1/3 cup) of the spicy tuna mixture in a line over the tempura flakes down the center of the sheet.

Starting at the edge closest to you, use the mat to roll the nori over the filling tightly once, tuck the filling in, then continue rolling to form a compact roll. Seal the top border with a little water.

Lay the roll seam-side down. Place avocado slices overlapping in a shingled pattern over the top of the roll, covering the nori. Use the bamboo mat to gently press the avocado into the roll so it adheres.

If you want a twister spiral effect, before slicing, press a chopstick lengthwise along the middle of the roll and then press another from the opposite side to create a slight twist; alternatively make thin diagonal slits when slicing to accentuate layers.

Using a sharp wet knife, slice each roll into 8 equal pieces. Wipe the knife clean and wet between cuts for clean slices.

Arrange the 8 pieces on a serving plate. Drizzle with 2 tablespoons spicy mayo and 1 tablespoon unagi sauce or sweet soy reduction, if using. Sprinkle additional tempura flakes and toasted sesame seeds on top for extra crunch and appearance.

Serve immediately with soy sauce, wasabi and pickled ginger on the side. Recommend serving within 15–30 minutes of assembly for best texture (avocado and tempura crunch).