Torched Spicy Tuna Maki Recipe

Rinse the rice: place the 1.5 cups short-grain rice in a fine-mesh sieve and rinse under cold water, stirring with your hand, until the water runs almost clear (about 3–4 minutes). Drain well for 10 minutes.

Cook the rice: combine the rinsed rice and 1.75 cups water in a heavy-bottomed pot or rice cooker. If using a pot, bring to a gentle boil uncovered, then reduce heat to low, cover, and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 10 minutes.

Make sushi vinegar: while rice rests, stir together 3 tbsp rice vinegar, 1.5 tbsp sugar, and 1 tsp fine sea salt until dissolved.

Season the rice: transfer the hot rice to a wide, shallow bowl (a wooden 'hangiri' if available). Gently fold the vinegar mixture into the rice with a rice paddle or spatula using cutting and fanning motions to cool the rice to near room temperature and give it a glossy finish. Cover with a damp towel until ready (do not refrigerate).

Prepare the tuna mix: in a bowl, combine 10 oz finely diced sushi-grade tuna, 3 tbsp mayonnaise, 1.5 tbsp Sriracha, 0.5 tsp sesame oil, 2 tbsp thinly sliced scallions, and 1 tsp toasted sesame seeds. Mix gently until evenly combined. Taste and adjust heat by adding more Sriracha if desired. Keep chilled until assembly.

Prepare vegetables and nori: slice the avocado into long 1/4-inch strips, julienne the cucumber and remove seeds, and lay out 4 nori sheets on the plastic-wrapped bamboo mat, shiny side down.

Wet your hands: keep a small bowl of water nearby (with a splash of rice vinegar if desired) to wet hands to prevent sticking. Take about 3/4 cup of prepared sushi rice and evenly distribute it over each nori sheet, leaving a 1-inch strip at the far edge free of rice for sealing. Press rice gently to an even layer about 1/3 inch thick.

Build the roll: along the near edge (closest to you), arrange a row of avocado slices and about 2 tbsp julienned cucumber across the width of the nori. Add a line of the spicy tuna mixture (about 3 tbsp) on top of the vegetables but slightly offset so it will be in the center once rolled. Repeat for each sheet.

Roll: using the bamboo mat, lift the near edge and fold it over the filling, tucking tightly, then roll away from you, applying gentle but firm pressure to form a compact log. Seal the exposed nori edge with a light moisten of water.

Shape and rest: press the finished roll in the mat to refine shape, then let rest seam-side down for 2 minutes to set.

Slice rolls: using a very sharp, wet knife (wipe between cuts), slice each roll into 6–8 pieces, depending on desired size (for 4 rolls expect 24–32 pieces).

Top with spicy tuna: place a small mound (about 1 tbsp) of the prepared spicy tuna mix on top of each sushi slice. If you prefer a thinner layer, use a spoon to smooth a thinner disk.

Optional oil brush: lightly brush a small amount (a drop or two) of neutral oil on the tuna mound to encourage even browning from the torch and prevent sticking. This is optional but recommended for a glossy finish.

Torching: working in a well-ventilated area, hold a culinary blowtorch about 3–4 inches from the surface and sweep evenly across the tuna topping until the mayo-sriracha mixture is gently charred and begins to bubble and brown in spots (10–20 seconds per piece depending on torch). Maintain movement to avoid burning; aim for edges browned and a bit of caramelization without cooking the interior of the tuna deeply.

Garnish: finish each piece with a sprinkle of toasted sesame seeds, a few microgreens or thin shiso slices, and a tiny dot of wasabi if desired. Serve immediately with pickled ginger and soy sauce on the side.