Spicy Tuna Avocado Rolls
Spicy Tuna Avocado Rolls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna
- 12 ounces sushi-grade tuna, finely diced
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 tablespoons green onions, thinly sliced
For Assembly and Serving
- 6 sheets nori sheets
- 1 avocado, ripe, thinly sliced
- 1 tablespoon sesame seeds, toasted, optional
- wasabi, as needed, for serving
- pickled ginger, as needed, for serving
- soy sauce, as needed, for serving
Instructions
- 1
Rinse the sushi rice under cold running water until the water runs clear. Drain well. Combine the rinsed rice and water in a medium saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. If using a rice cooker, follow its instructions.
⏱️ 25 min
- 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.
⏱️ 3 min
- 3
Once the rice is cooked, transfer it to a large, shallow non-metallic bowl. Pour the sushi vinegar evenly over the hot rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to distribute the vinegar, fanning it with a piece of cardboard or a small fan to cool it quickly. This helps the rice become shiny and slightly sticky. Cover with a damp cloth to prevent drying.
⏱️ 7 min
- 4
In a separate medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until well combined. Taste and adjust sriracha if you prefer more heat.
⏱️ 5 min
- 5
To assemble the rolls, lay a bamboo sushi rolling mat on a clean surface. Place a sheet of nori, shiny side down, on the mat. Dip your hands in water (this prevents rice from sticking) and take about 1/2 to 3/4 cup of seasoned sushi rice. Spread the rice evenly over the nori, leaving about a 1/2-inch border at the top edge of the nori.
⏱️ 2 min
- 6
Arrange a line of spicy tuna mixture horizontally across the center of the rice, followed by a few slices of avocado. If desired, sprinkle with toasted sesame seeds.
⏱️ 1 min
- 7
Carefully lift the edge of the bamboo mat closest to you, rolling it tightly over the filling. Press down gently to secure the roll. Continue rolling, applying even pressure, until the roll is complete. Moisten the top border of the nori with a little water to seal the roll.
⏱️ 2 min
- 8
Transfer the rolled sushi to a cutting board. Using a very sharp, wet knife, slice the roll into 6-8 pieces. Repeat with the remaining nori, rice, and filling.
⏱️ 5 min
- 9
Serve the spicy tuna avocado rolls immediately with wasabi, pickled ginger, and soy sauce on the side.
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Avocado Rolls
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna
- 12 ounces sushi-grade tuna, finely diced
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 2 tablespoons green onions, thinly sliced
For Assembly and Serving
- 6 sheets nori sheets
- 1 avocado, ripe, thinly sliced
- 1 tablespoon sesame seeds, toasted, optional
- wasabi, as needed, for serving
- pickled ginger, as needed, for serving
- soy sauce, as needed, for serving
Instructions
- 1
Rinse the sushi rice under cold running water until the water runs clear. Drain well. Combine the rinsed rice and water in a medium saucepan or rice cooker. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for another 10 minutes. If using a rice cooker, follow its instructions.
⏱️ 25 min - 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are fully dissolved.
⏱️ 3 min - 3
Once the rice is cooked, transfer it to a large, shallow non-metallic bowl. Pour the sushi vinegar evenly over the hot rice. Using a rice paddle or wooden spoon, gently fold and cut the rice to distribute the vinegar, fanning it with a piece of cardboard or a small fan to cool it quickly. This helps the rice become shiny and slightly sticky. Cover with a damp cloth to prevent drying.
⏱️ 7 min - 4
In a separate medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until well combined. Taste and adjust sriracha if you prefer more heat.
⏱️ 5 min - 5
To assemble the rolls, lay a bamboo sushi rolling mat on a clean surface. Place a sheet of nori, shiny side down, on the mat. Dip your hands in water (this prevents rice from sticking) and take about 1/2 to 3/4 cup of seasoned sushi rice. Spread the rice evenly over the nori, leaving about a 1/2-inch border at the top edge of the nori.
⏱️ 2 min - 6
Arrange a line of spicy tuna mixture horizontally across the center of the rice, followed by a few slices of avocado. If desired, sprinkle with toasted sesame seeds.
⏱️ 1 min - 7
Carefully lift the edge of the bamboo mat closest to you, rolling it tightly over the filling. Press down gently to secure the roll. Continue rolling, applying even pressure, until the roll is complete. Moisten the top border of the nori with a little water to seal the roll.
⏱️ 2 min - 8
Transfer the rolled sushi to a cutting board. Using a very sharp, wet knife, slice the roll into 6-8 pieces. Repeat with the remaining nori, rice, and filling.
⏱️ 5 min - 9
Serve the spicy tuna avocado rolls immediately with wasabi, pickled ginger, and soy sauce on the side.