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Ingredients
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Sushi Rice
Filling
Nori & Garnish
Method
Prepare Sushi Rice
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
In a rice cooker, add the rinsed sushi rice and 2 cups of water. Cook according to the rice cooker instructions.
Season the Rice
After the rice is cooked, transfer to a bowl and mix in rice vinegar, sugar, and salt while the rice is still warm. Allow it to cool to room temperature.
Prepare the Filling
Chop the Tuna
Cut the bluefin tuna into thin strips, about 1/2 inch thick.
Combine Filling Ingredients
In a mixing bowl, combine the chopped tuna, chili crunch, and finely chopped chives. Mix gently to combine.
Assemble the Maki
Prepare the Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
Spread the Rice
Wet your hands to prevent sticking, then take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
Add the Filling
Place a line of the tuna filling across the center of the rice-covered nori.
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge of the nori with a bit of water.
Cut the Maki
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve
Plate the Maki
Arrange the sliced maki on a serving plate.
Add Accompaniments
Serve with soy sauce and wasabi on the side for dipping.