Spicy Tuna Rolls with Avocado
Spicy Tuna Rolls with Avocado
Ingredients
For the Sushi Rice
- 1 1/2 cups Japanese short-grain rice
- 1 3/4 cups Water
- 3 tablespoons Rice vinegar
- 1 1/2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
For the Spicy Tuna Filling
- 8 ounces Sushi-grade ahi tuna, finely diced
- 1/4 cup Mayonnaise
- 1 1/2 tablespoons Sriracha
- 1/2 teaspoon Toasted sesame oil
- 2 Green onions, thinly sliced
For Assembly and Serving
- 6 Nori, sheets
- 1 Avocado, large, ripe, sliced thinly
- 1 tablespoon Toasted sesame seeds, for garnish
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- 1
Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1 3/4 cups of water to the saucepan.
⏱️ 5 min - 2
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min - 3
While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are fully dissolved.
⏱️ 5 min - 4
Transfer the cooked rice to a large, non-metallic bowl. Pour the prepared sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan while mixing to cool it quickly and give it a glossy sheen. Set aside to cool to room temperature.
⏱️ 10 min - 5
In a separate medium bowl, combine the 8 ounces of finely diced sushi-grade ahi tuna, 1/4 cup of mayonnaise, 1 1/2 tablespoons of Sriracha, 1/2 teaspoon of toasted sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined. Set aside.
⏱️ 10 min - 6
Prepare your rolling station. Lay a bamboo rolling mat (makisu) on a clean, dry surface. Cover the mat with plastic wrap to prevent sticking and make cleanup easier. Have a small bowl of water nearby for wetting your hands (tezu water) to prevent rice from sticking.
⏱️ 2 min - 7
Place one sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Dip your hands in the tezu water and take about 1/2 cup of cooled sushi rice. Spread the rice evenly over the nori, leaving about a 1/2 inch border at the top edge of the nori. You can sprinkle 1 tablespoon of toasted sesame seeds over the rice at this stage if desired.
⏱️ 5 min - 8
Arrange a line of the spicy tuna mixture horizontally across the center of the rice, followed by a line of thinly sliced avocado. Be careful not to overfill the roll.
⏱️ 2 min - 9
Using the bamboo mat, lift the edge closest to you and begin to roll the nori tightly over the filling. Apply gentle, even pressure as you roll, shaping it into a firm cylinder. Once rolled, moisten the exposed 1/2 inch border of nori with a little water to seal the roll.
⏱️ 3 min - 10
Repeat the rolling process for the remaining nori sheets and filling. You should get 6 to 8 rolls, depending on how much filling you use per roll.
⏱️ 20 min - 11
Using a very sharp, damp knife, slice each roll into 6 to 8 pieces. Wipe the knife clean and re-dampen it between cuts for cleaner slices. Arrange the spicy tuna rolls on a serving platter and serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Rolls with Avocado
Ingredients
For the Sushi Rice
- 1 1/2 cups Japanese short-grain rice
- 1 3/4 cups Water
- 3 tablespoons Rice vinegar
- 1 1/2 tablespoons Granulated sugar
- 1/2 teaspoon Salt
For the Spicy Tuna Filling
- 8 ounces Sushi-grade ahi tuna, finely diced
- 1/4 cup Mayonnaise
- 1 1/2 tablespoons Sriracha
- 1/2 teaspoon Toasted sesame oil
- 2 Green onions, thinly sliced
For Assembly and Serving
- 6 Nori, sheets
- 1 Avocado, large, ripe, sliced thinly
- 1 tablespoon Toasted sesame seeds, for garnish
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Instructions
- 1
Rinse the Japanese short-grain rice in a fine-mesh sieve under cold running water until the water runs clear. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid. Add 1 3/4 cups of water to the saucepan.
⏱️ 5 min - 2
Bring the rice and water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly with the lid, and simmer for 20 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 30 min - 3
While the rice is cooking, prepare the sushi vinegar. In a small bowl, combine 3 tablespoons of rice vinegar, 1 1/2 tablespoons of granulated sugar, and 1/2 teaspoon of salt. Whisk until the sugar and salt are fully dissolved.
⏱️ 5 min - 4
Transfer the cooked rice to a large, non-metallic bowl. Pour the prepared sushi vinegar evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut the vinegar into the rice, being careful not to mash the grains. Fan the rice with a piece of cardboard or a hand fan while mixing to cool it quickly and give it a glossy sheen. Set aside to cool to room temperature.
⏱️ 10 min - 5
In a separate medium bowl, combine the 8 ounces of finely diced sushi-grade ahi tuna, 1/4 cup of mayonnaise, 1 1/2 tablespoons of Sriracha, 1/2 teaspoon of toasted sesame oil, and 2 thinly sliced green onions. Mix gently until all ingredients are well combined. Set aside.
⏱️ 10 min - 6
Prepare your rolling station. Lay a bamboo rolling mat (makisu) on a clean, dry surface. Cover the mat with plastic wrap to prevent sticking and make cleanup easier. Have a small bowl of water nearby for wetting your hands (tezu water) to prevent rice from sticking.
⏱️ 2 min - 7
Place one sheet of nori, shiny side down, on the plastic-wrapped bamboo mat. Dip your hands in the tezu water and take about 1/2 cup of cooled sushi rice. Spread the rice evenly over the nori, leaving about a 1/2 inch border at the top edge of the nori. You can sprinkle 1 tablespoon of toasted sesame seeds over the rice at this stage if desired.
⏱️ 5 min - 8
Arrange a line of the spicy tuna mixture horizontally across the center of the rice, followed by a line of thinly sliced avocado. Be careful not to overfill the roll.
⏱️ 2 min - 9
Using the bamboo mat, lift the edge closest to you and begin to roll the nori tightly over the filling. Apply gentle, even pressure as you roll, shaping it into a firm cylinder. Once rolled, moisten the exposed 1/2 inch border of nori with a little water to seal the roll.
⏱️ 3 min - 10
Repeat the rolling process for the remaining nori sheets and filling. You should get 6 to 8 rolls, depending on how much filling you use per roll.
⏱️ 20 min - 11
Using a very sharp, damp knife, slice each roll into 6 to 8 pieces. Wipe the knife clean and re-dampen it between cuts for cleaner slices. Arrange the spicy tuna rolls on a serving platter and serve immediately with soy sauce, pickled ginger, and wasabi.
⏱️ 10 min