Tuna Roll Recipe

Season sushi rice

If you haven't already cooked sushi rice, cook according to package instructions. While still warm, combine rice vinegar, sugar, and salt in a small bowl until sugar dissolves. Gently fold the vinegar mixture into 2 cups of warm cooked sushi rice with a wooden paddle or spatula, using a slicing motion. Fan or let sit briefly until slightly cooled but still warm (about 10 minutes). Keep covered with a damp cloth until ready to assemble.

Slice tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into a long rectangular strip approximately 1/2 inch x 3/4 inch x the length of the roll (about 8 inches total length spread across sheets). For a classic roll, cut into 8–10 thin matchstick-style pieces or a long baton to place across the nori.

Prepare avocado

Halve and pit the avocado. Remove the skin and slice into 1/4-inch thick long slices. To prevent browning, brush lightly with a few drops of lemon if desired.

Prepare cucumber

Peel the cucumber partially if desired and cut into long thin matchsticks roughly the same length as the tuna and avocado slices. Remove seeds if excessively watery by scooping them out with a spoon.

Make spicy mayo (optional)

In a small bowl, mix 2 tablespoons mayonnaise, 1 teaspoon sriracha (or to taste), and 1 teaspoon toasted sesame oil. Taste and adjust heat/sesame as desired. Transfer to a squeeze bottle or small bowl for drizzling or dipping.

Place a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in a bowl of water (to prevent rice sticking). Take about 1/2 cup of seasoned sushi rice and gently spread it in an even layer covering roughly 3/4 of the nori closest to you, leaving a 1/2-inch bare strip at the far edge of the nori.

Arrange a single row of tuna pieces across the center of the rice, parallel to the edge closest to you. Add a row of avocado slices and a row of cucumber matchsticks next to the tuna (you can stack them or alternate). Do not overfill—aim for a tidy line so the roll seals cleanly.

Lift the edge of the bamboo mat closest to you and begin to roll away from you, pressing gently but firmly to shape the roll. Tuck the fillings as you roll to create a tight cylinder. When you reach the exposed 1/2-inch of nori at the far edge, wet that strip lightly with water to seal the roll. Complete the roll and use the mat to gently compress and shape for 10–15 seconds.

If you prefer an inside-out (uramaki) style with rice on the outside, place plastic wrap on the mat, spread rice on the nori, flip the nori so rice faces down on the plastic, then add fillings and roll as above. For this recipe we assume classic nori-out rolls.

Transfer the roll to a cutting board. Wet your sharp knife with water and wipe between cuts to ensure clean slices. Slice each roll into 6–8 pieces depending on desired size, using a single decisive motion for each cut.

Arrange the pieces on a platter. Drizzle a little spicy mayo over the top if using, sprinkle toasted sesame seeds, furikake (optional), and thinly sliced scallions. Serve with soy sauce, a dab of wasabi, and pickled ginger on the side.

Optional: For an elevated finish, sear the outer surface of tuna lightly (aburi) before slicing—very briefly torch the tuna pieces on top of the assembled roll or sear with a hot pan for 5–8 seconds per side, then slice. This step is optional and not recommended for those strictly wanting raw-only preparation.

Keep any unused raw tuna refrigerated and consume within 24 hours. Do not leave raw fish at room temperature for longer than necessary to assemble and serve. Use only sushi-grade tuna sourced from a reputable supplier for raw consumption.