Sweet Heart Roll Recipe

Rinse 1 cup short-grain sushi rice under cold water until the water runs mostly clear (about 4–5 rinses). Drain.

Combine rinsed rice and 120 ml water in a small saucepan. Cover, bring to a gentle boil, then reduce to low and simmer for 12–14 minutes until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

While rice rests, mix 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Transfer rice to a shallow bowl, drizzle vinegar mixture over rice and fold gently with a rice paddle or spatula to cool slightly and season evenly. Set aside to reach warm room temperature.

Cut 140 g sushi-grade tuna into small 5 mm dice. Place in a bowl and stir in 2 tbs Japanese mayonnaise, 1 tsp Sriracha (adjust for heat), 1 tsp toasted sesame oil and 1 tbs thinly sliced scallions. Taste and adjust salt or heat.

In a small skillet, heat 2 tbs frying oil over medium-high. When hot, add 3 tbs panko and stir/fry 1–2 minutes until golden and crisp. Remove and drain on paper towel. Let cool slightly then fold panko into the spicy tuna mixture to create the 'crunch' element.

Halve and pit the avocado. Scoop the flesh, slice into long strips roughly 8–10 mm thick. Toss gently with 1 tsp fresh lime juice and a pinch of salt to prevent browning. Set aside.

Using the remaining 150 g fresh tuna, slice very thinly (sashimi-style) into pieces large enough to cover the outside of the roll (about 2–3 mm thick). Keep tuna chilled on a plate.

If desired, lightly brush each tuna slice with a little soy sauce (1 tsp total) to season — do this sparingly so it doesn't overpower the roll.

Whisk together 3 tbs Japanese mayonnaise, 1 tsp Sriracha, 1 tbs unagi (eel) sauce or sweet soy glaze, 1 tsp yuzu or lime juice and 1 tsp toasted sesame seeds until smooth. Taste and adjust balance of sweet/spicy/acid. Transfer to a squeeze bottle or small bowl for plating.

Lay a bamboo rolling mat on a work surface and cover it with plastic wrap to prevent sticking. Place half a nori sheet (shiny side down) on the plastic if you prefer a nori layer; the nori is optional for a mostly tuna-wrapped roll.

Moisten hands with vinegar water (a bowl of water with a splash of rice vinegar) to handle rice without sticking. Spread a thin, even layer of sushi rice (about 3/4 cup) over the nori or plastic, leaving a 1–2 cm gap at the far edge.

Arrange avocado strips in a line across the rice about 3–4 cm from the near edge. Top the avocado with a generous line of the spicy crunch tuna mixture (about half the mixture).

Using the bamboo mat, begin to roll the sushi tightly away from you, encasing the filling and forming a firm cylinder. If you used half-nori, the seam should be underneath. Once rolled, place the thin tuna sashimi slices overlapping on top and around the roll to fully cover the exterior. Use gentle pressure to adhere the tuna to the rice—plastic wrap helps keep things neat.

Wrap the finished roll tightly in plastic wrap and press gently to seal the tuna to the rice. Refrigerate for 10–12 minutes to firm up (this helps clean slicing).

With a very sharp knife dipped in hot water and wiped dry between cuts, slice the roll into 6–8 pieces. Clean the knife between cuts for neat slices.

Plate the slices, drizzle chef’s special sauce over each piece or pipe a small dot on top. Garnish with pickled ginger, a small smear of wasabi if desired, and microgreens or thinly sliced scallion. Sprinkle a few extra toasted sesame seeds or a touch more panko for crunch if you like.