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Prepare the sushi rice: Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.

Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.

Remove the saucepan from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.

In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.

Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the sushi seasoning evenly over the hot rice. Using a rice paddle or wooden spoon, gently fold and cut the seasoning into the rice, being careful not to mash it. Fan the rice with a piece of cardboard or a small fan while mixing to cool it quickly and give it a glossy finish. Cover with a damp cloth to keep it from drying out.

Prepare the spicy tuna: In a medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until all ingredients are well combined. Stir in the toasted sesame seeds.

Prepare the vegetables: Have your thin strips of cucumber and sliced avocado ready for assembly.

Assemble the hand rolls: Take one half-sheet of nori. Place it rough-side up in the palm of your non-dominant hand. Moisten your dominant hand with a little water (this prevents rice from sticking). Take about 1/4 cup of sushi rice and gently spread it in the top left corner of the nori, leaving a small border on the top and left edges.

Place a spoonful of spicy tuna mixture, a few strips of cucumber, and a slice or two of avocado diagonally across the rice, from the top left corner towards the bottom right.

Starting from the bottom left corner, fold the nori sheet over the filling, rolling it into a cone shape. Use a tiny bit of water on the edge of the nori to seal it. Repeat with the remaining ingredients.

Serve the spicy tuna hand rolls immediately with pickled ginger and wasabi on the side.


Prepare the sushi rice: Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. Drain well.

Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes. Do not lift the lid.

Remove the saucepan from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.

In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.

Transfer the cooked rice to a large, shallow non-metallic bowl or baking sheet. Pour the sushi seasoning evenly over the hot rice. Using a rice paddle or wooden spoon, gently fold and cut the seasoning into the rice, being careful not to mash it. Fan the rice with a piece of cardboard or a small fan while mixing to cool it quickly and give it a glossy finish. Cover with a damp cloth to keep it from drying out.

Prepare the spicy tuna: In a medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until all ingredients are well combined. Stir in the toasted sesame seeds.

Prepare the vegetables: Have your thin strips of cucumber and sliced avocado ready for assembly.

Assemble the hand rolls: Take one half-sheet of nori. Place it rough-side up in the palm of your non-dominant hand. Moisten your dominant hand with a little water (this prevents rice from sticking). Take about 1/4 cup of sushi rice and gently spread it in the top left corner of the nori, leaving a small border on the top and left edges.

Place a spoonful of spicy tuna mixture, a few strips of cucumber, and a slice or two of avocado diagonally across the rice, from the top left corner towards the bottom right.

Starting from the bottom left corner, fold the nori sheet over the filling, rolling it into a cone shape. Use a tiny bit of water on the edge of the nori to seal it. Repeat with the remaining ingredients.

Serve the spicy tuna hand rolls immediately with pickled ginger and wasabi on the side.
