Spicy Tuna Avocado Sushi Rolls
Spicy Tuna Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, rinsed and drained
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna Filling
- 8 ounces sushi-grade tuna, finely diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon sesame oil
- 2 tablespoons green onion, thinly sliced
For Assembly
- 4 nori sheets
- 1 avocado, ripe, thinly sliced
- as needed soy sauce, for serving
- as needed pickled ginger, for serving
- as needed wasabi, for serving
Instructions
- 1
Cook the sushi rice: Combine rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar and salt are dissolved. Gently fold this mixture into the cooked rice.
⏱️ 5 min
- 3
Prepare the spicy tuna filling. In a medium bowl, combine the diced tuna, mayonnaise, sriracha, sesame oil, and sliced green onion. Mix gently until well combined.
⏱️ 5 min
- 4
Assemble the sushi rolls. Place a nori sheet shiny-side down on a bamboo sushi mat. Wet your hands slightly to prevent sticking, and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
⏱️ 5 min
- 5
Arrange about 1/4 of the spicy tuna mixture and a few slices of avocado horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 3 min
- 6
Roll the sushi tightly using the bamboo mat. Lift the edge of the mat closest to you and roll it over the filling, tucking it in. Continue rolling, applying gentle pressure, until you reach the top border. Moisten the top border with a little water to seal the roll.
⏱️ 5 min
- 7
Repeat with the remaining ingredients. Slice each roll into 6-8 pieces using a sharp, wet knife.
⏱️ 5 min
- 8
Serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Avocado Sushi Rolls
Ingredients
For the Sushi Rice
- 2 cups sushi rice, rinsed and drained
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Spicy Tuna Filling
- 8 ounces sushi-grade tuna, finely diced
- 3 tablespoons mayonnaise
- 1 tablespoon sriracha, or to taste
- 1 teaspoon sesame oil
- 2 tablespoons green onion, thinly sliced
For Assembly
- 4 nori sheets
- 1 avocado, ripe, thinly sliced
- as needed soy sauce, for serving
- as needed pickled ginger, for serving
- as needed wasabi, for serving
Instructions
- 1
Cook the sushi rice: Combine rinsed sushi rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice is cooking, prepare the sushi vinegar. In a small bowl, whisk together rice vinegar, sugar, and salt until sugar and salt are dissolved. Gently fold this mixture into the cooked rice.
⏱️ 5 min - 3
Prepare the spicy tuna filling. In a medium bowl, combine the diced tuna, mayonnaise, sriracha, sesame oil, and sliced green onion. Mix gently until well combined.
⏱️ 5 min - 4
Assemble the sushi rolls. Place a nori sheet shiny-side down on a bamboo sushi mat. Wet your hands slightly to prevent sticking, and spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
⏱️ 5 min - 5
Arrange about 1/4 of the spicy tuna mixture and a few slices of avocado horizontally across the rice, about one-third of the way up from the bottom edge.
⏱️ 3 min - 6
Roll the sushi tightly using the bamboo mat. Lift the edge of the mat closest to you and roll it over the filling, tucking it in. Continue rolling, applying gentle pressure, until you reach the top border. Moisten the top border with a little water to seal the roll.
⏱️ 5 min - 7
Repeat with the remaining ingredients. Slice each roll into 6-8 pieces using a sharp, wet knife.
⏱️ 5 min - 8
Serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 2 min