Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Filling
Nori and Assembly
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium pot, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
- 3
Season the Rice
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Prepare Filling
- 4
Slice the Tuna
Using a sharp knife, slice the bluefin tuna into thin strips, about 1/2 inch wide.
- 5
Mix the Filling
In a small bowl, combine the sliced tuna, chili crunch, and chopped chives. Mix gently to combine.
Roll the Sushi
- 6
Prepare the Rolling Mat
Lay a bamboo sushi rolling mat on a clean surface. Place a sheet of nori on the mat, shiny side down.
- 7
Add Rice
Wet your hands with water to prevent sticking. Take about 1/2 cup of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.
- 8
Add Filling
Place a line of the tuna mixture along the center of the rice.
- 9
Roll the Sushi
Using the mat, carefully roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 10
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds if desired, and serve with soy sauce.
