Spicy Tuna Avocado Sushi Rolls
Spicy Tuna Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna Filling
- 12 ounces sushi-grade ahi tuna, finely diced
- 1/4 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
For Assembly and Serving
- 4 nori sheets
- 2 avocados, ripe, thinly sliced
- 2 tablespoons toasted sesame seeds, optional
- for serving soy sauce
- for serving wasabi
- for serving pickled ginger
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min - 10
Serve the spicy tuna avocado sushi rolls immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna Filling
- 12 ounces sushi-grade ahi tuna, finely diced
- 1/4 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
For Assembly and Serving
- 4 nori sheets
- 2 avocados, ripe, thinly sliced
- 2 tablespoons toasted sesame seeds, optional
- for serving soy sauce
- for serving wasabi
- for serving pickled ginger
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 25 min - 3
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.
⏱️ 5 min - 4
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.
⏱️ 10 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 5 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 5 min - 9
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.
⏱️ 5 min - 10
Serve the spicy tuna avocado sushi rolls immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 1 min