Spicy Tuna Roll Recipe

Rinse the sushi rice in cold water until the water runs nearly clear (about 4–6 rinses) to remove surface starch.

Combine the rinsed rice and 1.8 cups water in a rice cooker or saucepan. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, warm rice vinegar, sugar, and salt in a small saucepan or microwave just until sugar dissolves. Do not boil.

Transfer cooked rice to a wide shallow bowl (hangiri or large mixing bowl). Gently fold the vinegar mixture into the rice with a cutting motion to coat without smashing the grains. Fan the rice while mixing (or let cool) until it reaches body temperature. Cover with a damp towel to keep moist.

Finely dice the sushi-grade tuna into small uniform pieces (about 1/8–1/4 inch). Keep chilled until mixing.

In a medium bowl combine Japanese mayonnaise (2 tbs), Sriracha (1 tbs), light soy sauce (1/2 tbs), sesame oil (1/2 tsp), and kosher salt (1/4 tsp). Stir until smooth.

Add the diced tuna, sliced scallions (1 tbs), and toasted sesame seeds (1 tsp) to the sauce. Gently fold to fully coat the tuna. Taste and adjust heat or salt as desired. Keep chilled.

Prepare the cucumber by removing seeds (if large) and cutting into long thin julienne strips. Slice the avocado just before assembly to avoid browning.

If using packaged tempura flakes (tenkasu) lightly crush any large pieces so flakes will distribute evenly in the roll.

Place a bamboo mat on a clean surface and wrap it with plastic wrap. Place one sheet of nori shiny side down on the mat.

Wet your hands in the vinegar-water bowl to prevent sticking. Take roughly 3/4 cup of prepared sushi rice and evenly press it onto the nori, leaving a 1-inch (2.5 cm) bare margin along the top edge. Keep the rice thickness about 1/4 inch.

Flip the nori and rice so the rice side is down on the plastic wrap (this creates an inside-out roll/uramaki style). If you prefer a maki (rice inside), skip flipping.

Along the center of the nori (on the seaweed side now), arrange a line of spicy tuna (about 3 oz), a few cucumber julienne, and a couple of avocado slices. Sprinkle a generous tablespoon of tempura flakes over the filling to add crunch.

Lift the bamboo mat edge nearest you and begin rolling away from you, applying even pressure to form a tight cylinder. Continue rolling until sealed. Give the roll a gentle squeeze with the mat to compact the ingredients.

Repeat with remaining nori, rice, and fillings to make additional rolls (total 4 rolls).

Using a very sharp knife, wet the blade with the vinegar-water and slice each roll into 6–8 equal pieces. Clean and wet the knife between cuts to keep clean slices.

Arrange pieces on a plate. Optionally drizzle or dot with additional spicy mayo and sprinkle a few more tempura flakes and toasted sesame seeds on top for garnish.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side.