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Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear, about 2 to 3 minutes. Transfer the rinsed rice to a medium saucepan or rice cooker. Add 2 cups of water.
If using a saucepan: Bring the rice and water to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. If using a rice cooker: Cook according to manufacturer's instructions.
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool.
Once the rice is cooked and rested, transfer it to a large, wide, non-metallic bowl. Pour the cooled sushi vinegar over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice with a slicing motion to avoid mashing the grains. Fan the rice (using a small fan or a piece of cardboard) as you mix to help it cool and achieve a glossy texture. Continue fanning and mixing until the rice is lukewarm.
Prepare the spicy tuna filling: In a medium bowl, combine the 12 ounces of finely diced sushi-grade ahi tuna, 1/4 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined.
Prepare your rolling station. Lay a bamboo sushi mat flat. Place one sheet of nori, shiny side down, on the mat. Dip your hands in water (this prevents rice from sticking) and take about 1 cup of lukewarm sushi rice. Spread the rice evenly over the nori, leaving about a 1/2-inch border at the top edge of the nori. If desired, sprinkle toasted sesame seeds over the rice.
Arrange a line of spicy tuna filling horizontally across the center of the rice, about 1 inch from the bottom edge. Place a few slices of avocado next to the tuna.
Using the bamboo mat, lift the edge closest to you and carefully roll it over the filling, pressing down gently to form a tight cylinder. Continue rolling, pulling the mat away from you as you go, until the roll is complete. Apply even pressure to ensure a firm roll. Moisten the top 1/2-inch border of the nori with a little water to seal the roll.
Transfer the rolled sushi to a cutting board. Using a very sharp, moistened knife, slice the roll into 6 to 8 equal pieces. Repeat steps 6-9 for the remaining nori sheets and filling.
Serve the spicy tuna avocado sushi rolls immediately with soy sauce, wasabi, and pickled ginger.

Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear, about 2 to 3 minutes. Transfer the rinsed rice to a medium saucepan or rice cooker. Add 2 cups of water.
If using a saucepan: Bring the rice and water to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. If using a rice cooker: Cook according to manufacturer's instructions.
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool.
Once the rice is cooked and rested, transfer it to a large, wide, non-metallic bowl. Pour the cooled sushi vinegar over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice with a slicing motion to avoid mashing the grains. Fan the rice (using a small fan or a piece of cardboard) as you mix to help it cool and achieve a glossy texture. Continue fanning and mixing until the rice is lukewarm.
Prepare the spicy tuna filling: In a medium bowl, combine the 12 ounces of finely diced sushi-grade ahi tuna, 1/4 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined.
Prepare your rolling station. Lay a bamboo sushi mat flat. Place one sheet of nori, shiny side down, on the mat. Dip your hands in water (this prevents rice from sticking) and take about 1 cup of lukewarm sushi rice. Spread the rice evenly over the nori, leaving about a 1/2-inch border at the top edge of the nori. If desired, sprinkle toasted sesame seeds over the rice.
Arrange a line of spicy tuna filling horizontally across the center of the rice, about 1 inch from the bottom edge. Place a few slices of avocado next to the tuna.
Using the bamboo mat, lift the edge closest to you and carefully roll it over the filling, pressing down gently to form a tight cylinder. Continue rolling, pulling the mat away from you as you go, until the roll is complete. Apply even pressure to ensure a firm roll. Moisten the top 1/2-inch border of the nori with a little water to seal the roll.
Transfer the rolled sushi to a cutting board. Using a very sharp, moistened knife, slice the roll into 6 to 8 equal pieces. Repeat steps 6-9 for the remaining nori sheets and filling.
Serve the spicy tuna avocado sushi rolls immediately with soy sauce, wasabi, and pickled ginger.