Tunalicious Roll Recipe

Prepare tuna

Keep the sushi-grade tuna chilled until ready. Use a very sharp knife to finely dice 10 oz tuna into small uniform pieces (about 1/8–1/4 inch). Place in a chilled bowl.

In a separate small bowl, whisk together 2 tbs mayonnaise, 1 tsp Sriracha, 1 tsp soy sauce, 1 tsp sesame oil, 1 tbs thinly sliced scallion, 1 tsp toasted sesame seeds, 1/4 tsp kosher salt and 1/8 tsp black pepper until smooth.

Gently fold the dressing into the diced tuna until well combined. Taste and adjust seasoning (add more Sriracha for heat, more soy for salt). Cover and refrigerate while preparing remaining components.

Add 1/2 cup packed cilantro leaves, 1/2 seeded jalapeño, 1 tbs fresh lime juice, 1/4 cup Greek yogurt (or sour cream), 1 tbs mayonnaise, 1 tsp water, 1/4 tsp kosher salt and 1/16 tsp black pepper to a blender or food processor.

Blend until very smooth, adding up to 1 additional teaspoon water if needed to reach a piping consistency. Taste and adjust lime or salt. Transfer to a small squeeze bottle or piping bag and refrigerate until assembly.

Prepare sushi rice: If not already, cook and season rice (2 cups cooked) with rice vinegar and sugar/salt to taste. While warm, gently fold in 1 tsp rice vinegar to loosen; keep slightly warm or at room temperature.

Lay a bamboo sushi mat on a flat surface and cover with plastic wrap. Place a nori sheet shiny side down on the mat.

With wet hands, evenly spread half the cooked sushi rice over the nori, leaving a 1-inch border at the far edge. Press gently to form an even layer.

Along the near edge of the rice, arrange a line of julienned cucumber (~1/4–1/2 cup), a few thin avocado slices (optional), and approximately 1/3 of the spicy tuna tartare (reserve the rest for plating).

Using the mat, roll the nori tightly away from you, pressing to form a compact roll. Seal the edge with a little water on the exposed nori border. Repeat to make second roll with remaining ingredients.

Wrap each roll in plastic wrap and chill 5–10 minutes to set. This makes slicing cleaner.

Using a very sharp knife dipped in water and wiped between cuts, slice each roll into 6–8 pieces (depending on desired size). Clean the knife between cuts for neat presentation.

Prepare topping tuna strips: Pat 6 oz of sushi-grade tuna strips dry with paper towel. Lightly brush with 1 tsp soy sauce mixed with 1/2 tsp sesame oil to season and add sheen.

Top each sliced roll piece with a small spoonful of the reserved spicy tuna tartare and 1 thin strip of seasoned ahi on top. Alternatively, arrange tuna strips across several pieces to showcase color.

Pipe or drizzle the jalapeño cilantro cream over each piece in a thin zigzag. Garnish with a small tuft of micro Bull's Blood microgreens on each piece and sprinkle 1/2 tsp toasted sesame seeds across the plate.

Serve immediately with pickled ginger and additional soy for dipping. Keep raw-tuna items chilled and consume the same day.