Spicy Bluefin Tuna Roll Recipe

Rinse the short-grain sushi rice under cold water until the water runs nearly clear (about 6–8 times) to remove excess starch. Drain briefly.

Combine the rinsed rice and 420 ml water in a rice cooker or heavy pot. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer for 15 minutes, then remove from heat and let rest, covered, 10 minutes.

While rice cooks, warm 60 ml rice vinegar with 2 tbs sugar and 1 tsp salt in a small saucepan or microwave just until sugar dissolves. Do not boil. Let cool to room temperature.

Transfer cooked rice to a large wooden or wide shallow bowl. Pour the vinegar mixture evenly over the hot rice and fold gently with a rice paddle or spatula using cutting-and-fanning motions to cool the rice quickly and evenly. Fan the rice while folding to give a shiny texture. Cover with a damp cloth and keep at room temperature until assembly (do not refrigerate).

Keep the bluefin tuna cold until ready to use. Use a very sharp knife to trim any sinew, then cut the tuna into small dice (about 3–5 mm) or finely chop to a uniform texture suitable for spicy tuna.

In a mixing bowl combine 3 tbs Japanese mayonnaise, 1 tsp red yuzu kosho, 1 tsp soy sauce, 1 tsp toasted sesame oil and (optional) 1 tsp Sriracha. Taste and adjust: add a little more yuzu kosho if you want brighter citrus-heat or more mayo to mellow the heat.

Add the chopped tuna and 2 tbs thinly sliced scallions to the sauce. Fold gently until evenly coated. Keep chilled until ready to assemble. (Use immediately for best texture; do not marinate for more than 30 minutes.)

Prepare the avocado: slice thinly and brush lightly with a tiny amount of mirin or lemon juice to slow browning if desired.

Prepare the cucumber: halve lengthwise, scoop seeds if necessary, and cut into thin julienne strips.

Lay out a bamboo mat and cover it with plastic wrap to prevent sticking. Place one full nori sheet, shiny side down, on the mat.

With wet hands, spread about 3/4 cup of seasoned sushi rice evenly over the nori, leaving a 1–2 cm (approx 1/2 inch) bare margin at the top edge to seal the roll. Press rice gently but firmly to adhere.

Flip the nori and rice so the rice is facing down on the plastic-wrapped mat (for an inside-out roll with rice inside). If you prefer roll with nori outside, skip flipping and place filling on rice-covered nori.

Across the near edge (closest to you), place a line of about 80 g (approx 1/3 cup) of the spicy tuna mixture, a thin line of cucumber julienne and a few slices of avocado. Do not overfill.

Using the mat, lift the near edge and roll away from you, tucking the filling inside. Press firmly to shape a tight roll, then roll the mat the final turn to compress and seal. If you flipped earlier, the rice should now be on the outside.

Repeat for remaining nori sheets and fillings to make 4 rolls total (or until ingredients are used).

Using a very sharp, lightly wet knife, trim the ends of each roll and slice each roll into 8 equal pieces. Wipe the knife clean between cuts to keep slices neat.

Place the slices rice-side up on a platter. Spoon about 3/4 tsp yuzu tobiko onto the top of each piece (or dot across several pieces). Sprinkle a light pinch of toasted sesame seeds over each roll.

If you like a slight gloss on the avocado, lightly brush a tiny amount of mirin over the avocado slices before placing tobiko.

Serve the spicy bluefin tuna rolls immediately with soy sauce, pickled ginger and wasabi on the side.