Spicy Tuna Roll Recipe
Marinated Ahi Tuna, Avocado, Cucumber, Carrot, Spicy Mayo, Jalapeño
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Ingredients
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Sushi Rice
Marinated Ahi Tuna
Fillings
Spicy Mayo & Garnish
Assembly
Method
Sushi Rice
- 1
Rinse and Cook Rice
Rinse 1.5 cups short-grain sushi rice under cold water until the rinse runs clear (about 6-8 rinses). Drain. Combine rinsed rice and 1.65 cups water in a rice cooker or small pot. If using a pot, bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.
- 2
Season Rice
While the rice cooks, combine 3 tbs rice vinegar, 1 tbs sugar, and 1 tsp salt in a small bowl and stir until dissolved. Transfer cooked rice to a wide shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula while fanning or letting it cool slightly to achieve a glossy texture. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).
Marinated Ahi Tuna
- 3
Dice and Marinate Tuna
Pat the 10 oz sushi-grade ahi tuna dry and dice into roughly 1/4-inch cubes. In a bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp lime juice, 1 tsp sriracha, 1 tsp toasted sesame seeds, and 1/2 tsp very thinly sliced jalapeño (optional). Add diced tuna and gently toss to coat. Marinate in the refrigerator for 10–15 minutes while preparing other components. Do not marinate longer than 30 minutes to preserve texture.
Fillings
- 4
Prepare Vegetables and Avocado
Peel and pit the avocado, then slice into long thin strips. Lightly toss avocado slices with a few drops of lime juice to slow browning. Trim the cucumber, seed if desired (slice lengthwise and scoop seeds), and cut into long julienne strips. Peel and julienne 1/2 cup carrot. Thinly slice 1/2 fresh jalapeño into rounds; remove seeds for milder heat. Keep fillings organized on a plate for quick assembly.
Spicy Mayo & Garnish
- 5
Make Spicy Mayo
Whisk together 1/4 cup mayonnaise, 1 tsp sriracha, 1/2 tsp gochujang (optional), and 1/2 tsp lime juice in a small bowl until smooth. Taste and adjust heat. Transfer to a squeeze bottle or small piping bag for neat application.
- 6
Garnish Prep
Have pickled ginger, wasabi, and remaining toasted sesame seeds ready for serving. Chill plates if desired.
Assembly
- 7
Spread Rice on Nori
Place a sheet of nori shiny side down on the bamboo mat lined with plastic. Wet your hands in the cold water to prevent sticking. Take about 3/4 cup of sushi rice (adjust to cover about 3/4 of the nori) and evenly press it onto the nori in a thin layer, leaving a 1-inch strip uncovered along the top edge of the nori to seal the roll.
- 8
Add Fillings
About 1 inch from the bottom edge of the rice-covered nori, lay a line of julienned cucumber (about 1–2 tbs), carrot (about 1 tbs), a few slices of avocado, and 3–4 thin jalapeño slices. Spoon a generous tablespoon or two of the marinated ahi tuna along the same line. Optionally reserve a little of the tuna for topping.
- 9
Roll and Seal
Begin rolling with the bamboo mat, lifting the edge closest to you and tucking the fillings tightly as you roll away from you. Apply gentle pressure with the mat to form a tight cylinder. When you reach the uncovered 1-inch nori edge, wet it lightly with water to seal the roll. Let the roll rest seam-side down for 1–2 minutes to set.
- 10
Slice
Using a very sharp knife dipped in cold water, slice the roll into 6–8 even pieces. Wipe the knife between cuts to keep clean edges. If you reserved some marinated tuna, top each piece with a small spoonful on the center.
- 11
Finish with Spicy Mayo & Garnish
Drizzle or pipe the spicy mayo over the sliced rolls. Sprinkle toasted sesame seeds over the top. Plate with pickled ginger and a small smear or dollop of wasabi on the side. Serve immediately.