Tuna Roll Recipe

Rinse and Cook

Place 1 cup short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, rubbing gently, until the water runs clear (about 2–3 minutes). Drain well. Combine the rinsed rice and 180 ml water in a small saucepan with a tight-fitting lid. Bring to a gentle boil over medium heat. Once boiling, reduce heat to low, cover, and simmer for 12 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes to finish steaming.

Season Rice

While rice cooks, warm 2 tbsp rice vinegar, 1 tsp sugar, and 1 tsp salt in a small bowl or microwave briefly until sugar and salt dissolve. Transfer the cooked rice to a shallow bowl or wooden tub (hangiri) and gently fold the vinegar mixture into the rice using a rice paddle or wooden spoon. Fan the rice or let it cool to lukewarm while gently turning to create a glossy texture. Rice should be slightly warm but not hot when assembling.

Prepare Tuna Filling

Place 140 g flaked sushi-grade tuna in a bowl. Add 1 tbsp mayonnaise, 1 tsp soy sauce, and 1 tsp wasabi paste (adjust to taste). Mix gently until combined but not mushy. Taste and adjust seasoning — add a little more soy for saltiness or mayo for creaminess.

Prepare Avocado

Halve, pit, and peel 1 ripe avocado. Slice into long thin strips about 0.5 cm thick. To prevent browning, you can brush lightly with a few drops of rice vinegar or keep covered until assembly.

Prepare Workstation

Place a bamboo sushi mat on a clean surface and cover it with plastic wrap if desired. Put a toasted nori sheet shiny side down on the mat. Keep a small bowl of 100 ml water nearby to wet your hands and the knife to prevent sticking.

Spread Rice

Wet your fingers lightly and take approximately 3/4 to 1 cup of seasoned sushi rice. Gently spread an even layer of rice over the nori, leaving a 2 cm (about 3/4 inch) strip of nori uncovered along the top edge to seal the roll. The rice layer should be about 0.5 cm thick and even.

Add Fillings

Along the bottom third of the rice-covered nori, lay a row of avocado slices and then spoon an even line of the tuna mixture (about half the tuna) parallel to the bottom edge. Sprinkle 1 tsp toasted sesame seeds over the filling if using.

Roll

Lift the bamboo mat edge nearest you and begin to roll away from you, tucking the fillings in with your fingers and applying gentle, even pressure. Roll until the exposed top strip of nori seals the cylinder. Give the roll a gentle squeeze in the mat to shape it into a tight, even cylinder.

Slice

Wet a sharp knife with water and slice the roll into 6–8 equal pieces. Wipe and wet the knife between cuts to keep clean cuts. Arrange on a plate.

Serve

Serve the tuna avocado rolls with extra soy sauce, pickled ginger, and wasabi on the side.