Spicy Tuna Hand Rolls
Spicy Tuna Hand Rolls
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna
- 1 pound sushi-grade tuna, diced into 1/4-inch cubes
- 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 the Hand Rolls
- 8 nori sheets, cut in half lengthwise
- 1/2 cucumber, julienned
- 1 avocado, pitted, peeled, and sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- pickled ginger, for serving
- wasabi, for serving
Instructions
- 1
Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch.
⏱️ 3 min
- 2
Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
⏱️ 20 min
- 3
Remove the rice from heat and let it stand, covered, for another 10 minutes. While the rice is resting, combine the rice vinegar, granulated sugar, and salt in a small bowl and stir until the sugar and salt are dissolved.
⏱️ 10 min
- 4
Transfer the cooked rice to a large, shallow non-metallic bowl. Pour the vinegar mixture over the rice and gently fold it in with a rice paddle or wooden spoon, using a cutting motion to avoid mashing the grains. Fan the rice with a piece of cardboard or a small fan while mixing to help it cool quickly and achieve a glossy texture. Let the rice cool to room temperature.
⏱️ 10 min
- 5
While the rice cools, prepare the spicy tuna. In a medium bowl, combine the diced sushi-grade tuna, mayonnaise, Sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until all ingredients are well combined. Taste and adjust Sriracha if more spice is desired.
⏱️ 10 min
- 6
Prepare the remaining ingredients: julienne the cucumber and slice the avocado. Have the nori sheets, cooled sushi rice, spicy tuna, cucumber, and avocado ready for assembly.
⏱️ 5 min
- 7
To assemble a hand roll, place one half-sheet of nori, shiny side down, in the palm of your hand. Lightly moisten your other hand with water (this prevents rice from sticking). Take about 2 tablespoons of sushi rice and spread it thinly over the bottom left corner of the nori, leaving the top right corner empty.
⏱️ 1 min
- 8
Arrange a small amount of spicy tuna, a few strips of cucumber, and a slice or two of avocado diagonally across the rice. Start from the bottom left corner and extend towards the middle of the nori.
⏱️ 1 min
- 9
Starting from the bottom left corner, roll the nori tightly into a cone shape. The empty corner of the nori will help seal the roll. Serve immediately, garnished with toasted sesame seeds, and 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
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Spicy Tuna
- 1 pound sushi-grade tuna, diced into 1/4-inch cubes
- 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 the Hand Rolls
- 8 nori sheets, cut in half lengthwise
- 1/2 cucumber, julienned
- 1 avocado, pitted, peeled, and sliced
- 1 tablespoon sesame seeds, toasted, for garnish
- pickled ginger, for serving
- wasabi, for serving
Instructions
- 1
Rinse the short-grain sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch.
⏱️ 3 min - 2
Combine the rinsed rice and 1 3/4 cups of water in a medium saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes. Do not lift the lid.
⏱️ 20 min - 3
Remove the rice from heat and let it stand, covered, for another 10 minutes. While the rice is resting, combine the rice vinegar, granulated sugar, and salt in a small bowl and stir until the sugar and salt are dissolved.
⏱️ 10 min - 4
Transfer the cooked rice to a large, shallow non-metallic bowl. Pour the vinegar mixture over the rice and gently fold it in with a rice paddle or wooden spoon, using a cutting motion to avoid mashing the grains. Fan the rice with a piece of cardboard or a small fan while mixing to help it cool quickly and achieve a glossy texture. Let the rice cool to room temperature.
⏱️ 10 min - 5
While the rice cools, prepare the spicy tuna. In a medium bowl, combine the diced sushi-grade tuna, mayonnaise, Sriracha, sesame oil, soy sauce, and sliced green onions. Mix gently until all ingredients are well combined. Taste and adjust Sriracha if more spice is desired.
⏱️ 10 min - 6
Prepare the remaining ingredients: julienne the cucumber and slice the avocado. Have the nori sheets, cooled sushi rice, spicy tuna, cucumber, and avocado ready for assembly.
⏱️ 5 min - 7
To assemble a hand roll, place one half-sheet of nori, shiny side down, in the palm of your hand. Lightly moisten your other hand with water (this prevents rice from sticking). Take about 2 tablespoons of sushi rice and spread it thinly over the bottom left corner of the nori, leaving the top right corner empty.
⏱️ 1 min - 8
Arrange a small amount of spicy tuna, a few strips of cucumber, and a slice or two of avocado diagonally across the rice. Start from the bottom left corner and extend towards the middle of the nori.
⏱️ 1 min - 9
Starting from the bottom left corner, roll the nori tightly into a cone shape. The empty corner of the nori will help seal the roll. Serve immediately, garnished with toasted sesame seeds, and with pickled ginger and wasabi on the side.
⏱️ 1 min