Firecracker Roll Recipe
Avocado, Cucumber, Cream Cheese, Mango & Spicy Tuna drizzled with Sriracha and Sweet Chili Sauce w/ Crunchies
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Ingredients
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Sushi Rice & Seasoning
Roll Fillings
Spicy Tuna
Sauces & Toppings
Tools & Garnish
Method
Sushi Rice & Seasoning
- 1
Rinse and cook rice
Rinse 1.5 cups short-grain sushi rice under cold water until the water runs nearly clear (3–4 rinses). Drain and combine with 1.75 cups water in a rice cooker or a saucepan. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes.
- 2
Season rice
While rice rests, warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp sea salt in a small saucepan or microwave just until sugar dissolves. Transfer cooked rice to a wide, shallow bowl. Gently fold vinegar mixture into rice with a wooden paddle or spatula, fanning to cool to near room temperature (about 10–15 minutes). Do not mash; keep grains slightly separate.
Prepare Fillings
- 3
Prep avocado, cucumber, mango and cream cheese
Halve and pit the avocado; slice into long 1/4-inch (6 mm) strips. Peel and julienne the cucumber into long matchsticks, removing seeds if watery. Peel and slice the mango into thin long strips. Cut cream cheese into thin batons roughly the length of the nori (about 4–5 in / 10–12 cm). Sprinkle 1 tsp toasted sesame seeds over mango or avocado if desired.
Make Spicy Tuna
- 4
Mix spicy tuna
In a bowl, combine 8 oz finely diced sushi-grade tuna, 2 tbs Japanese mayonnaise, 1 tsp Sriracha (adjust for heat), 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1 tbsp thinly sliced green onion and 1/2 tsp toasted sesame seeds. Mix gently until well combined and chill briefly while assembling rolls. Taste and adjust seasoning (add more Sriracha or mayo as needed).
Assemble Rolls
- 5
Lay out nori and rice
Place a plastic-wrapped bamboo mat on your work surface. Place one nori sheet shiny-side down on the mat. Wet your fingers with water mixed with a little rice vinegar to prevent sticking. Spread a thin, even layer of sushi rice over the nori leaving a 1-inch (2.5 cm) bare margin at the top edge. Do not press the rice too firmly.
- 6
Add fillings
About 1 inch (2.5 cm) from the bottom edge, line up: 2–3 avocado strips, a small handful of cucumber matchsticks, 2–3 cream cheese batons and 3–4 mango strips. Place 2–3 tablespoons of the spicy tuna mixture on top of the other fillings (reserve some tuna if you want to top the roll).
- 7
Roll and seal
Lift the near edge of the mat and start rolling away from you, using the mat to apply even pressure and keep the fillings compact. Roll until the bare nori edge seals the roll; wet the edge lightly with a drop of water to help it stick. Repeat with remaining nori sheets and fillings to make 4 rolls total.
Finish & Garnish
- 8
Top and slice
Place a sharp, wet knife on a cutting board. For each roll, slice in half then into 8 equal pieces (wipe knife clean and wet between cuts to keep clean cuts). If desired, place a small spoonful of remaining spicy tuna on top of each piece.
- 9
Sauce and crunch
Drizzle about 1 tbs Sriracha in a thin stream and 2 tbs sweet chili sauce over the sliced rolls. Sprinkle 1/2 cup tempura crunch (crunchies) over the top and finish with additional toasted sesame seeds. Serve with pickled ginger and wasabi on the side.