Spicy Tuna Hand Rolls
Spicy Tuna Hand Rolls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna
- 1 pound sushi-grade tuna, finely diced
- 1/4 cup mayonnaise, preferably Japanese mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For Assembly and Serving
- 8 nori sheets, cut in half crosswise
- 1 cucumber, peeled, seeded, and cut into thin strips
- 2 avocado, pitted, peeled, and sliced
- as needed pickled ginger, for serving
- as needed wasabi, for serving
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 15 min
- 3
Remove the saucepan from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.
⏱️ 10 min
- 4
In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.
⏱️ 2 min
- 5
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.
⏱️ 10 min
- 6
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.
⏱️ 10 min
- 7
Prepare the vegetables: Have your thin strips of cucumber and sliced avocado ready for assembly.
⏱️ 5 min
- 8
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.
⏱️ 1 min
- 9
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.
⏱️ 1 min
- 10
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.
⏱️ 8 min
- 11
Serve the spicy tuna hand rolls immediately with pickled ginger and wasabi on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Hand Rolls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna
- 1 pound sushi-grade tuna, finely diced
- 1/4 cup mayonnaise, preferably Japanese mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 3 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
For Assembly and Serving
- 8 nori sheets, cut in half crosswise
- 1 cucumber, peeled, seeded, and cut into thin strips
- 2 avocado, pitted, peeled, and sliced
- as needed pickled ginger, for serving
- as needed wasabi, for serving
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 15 min - 3
Remove the saucepan from heat and let it stand, covered, for another 10 minutes. While the rice rests, prepare the sushi seasoning.
⏱️ 10 min - 4
In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.
⏱️ 2 min - 5
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.
⏱️ 10 min - 6
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.
⏱️ 10 min - 7
Prepare the vegetables: Have your thin strips of cucumber and sliced avocado ready for assembly.
⏱️ 5 min - 8
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.
⏱️ 1 min - 9
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.
⏱️ 1 min - 10
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.
⏱️ 8 min - 11
Serve the spicy tuna hand rolls immediately with pickled ginger and wasabi on the side.
⏱️ 1 min