Spicy Tuna Hand Rolls
Spicy Tuna Hand Rolls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 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, Japanese style preferred
- 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
- 1/2 cucumber, julienned
- 1 avocado, pitted, peeled, and sliced
- wasabi, as needed, for serving
- pickled ginger, as needed, for serving
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Drain well. Combine the rinsed rice and 2 1/4 cups of 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, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. If using a rice cooker, follow manufacturer's instructions.
⏱️ 20 min
- 2
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool to room temperature.
⏱️ 5 min
- 3
Transfer the cooked rice to a large, non-metallic bowl. Gradually pour the cooled sushi vinegar over the rice, gently folding with a rice paddle or wooden spoon to evenly coat the grains. Be careful not to mash the rice. Fan the rice with a piece of cardboard or a 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
- 4
In a separate medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, green onions, and toasted sesame seeds. Mix gently until all ingredients are well combined. Taste and adjust sriracha or soy sauce if desired.
⏱️ 5 min
- 5
Prepare your assembly station: have the sushi rice, spicy tuna mixture, nori half-sheets, julienned cucumber, and sliced avocado ready. Have a small bowl of water nearby to moisten your hands, which helps prevent rice from sticking.
⏱️ 5 min
- 6
To assemble a hand roll: Take one half-sheet of nori. With slightly wet hands, spread a thin layer of sushi rice (about 1/4 to 1/3 cup) over about two-thirds of the nori, leaving the top edge clear. Place a strip of spicy tuna mixture, a few slices of avocado, and some julienned cucumber diagonally across the rice-covered portion, starting from one corner.
⏱️ 5 min
- 7
Starting from the corner with the fillings, roll the nori into a cone shape. The rice will help seal the roll. Serve immediately with wasabi and pickled ginger on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Hand Rolls
Ingredients
For the Sushi Rice
- 2 cups short-grain sushi rice
- 2 1/4 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, Japanese style preferred
- 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
- 1/2 cucumber, julienned
- 1 avocado, pitted, peeled, and sliced
- wasabi, as needed, for serving
- pickled ginger, as needed, for serving
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Drain well. Combine the rinsed rice and 2 1/4 cups of 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, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. If using a rice cooker, follow manufacturer's instructions.
⏱️ 20 min - 2
While the rice cooks, prepare the sushi vinegar. In a small saucepan, combine the rice vinegar, granulated sugar, and salt. Heat over low heat, stirring until the sugar and salt are completely dissolved. Do not boil. Remove from heat and let cool to room temperature.
⏱️ 5 min - 3
Transfer the cooked rice to a large, non-metallic bowl. Gradually pour the cooled sushi vinegar over the rice, gently folding with a rice paddle or wooden spoon to evenly coat the grains. Be careful not to mash the rice. Fan the rice with a piece of cardboard or a 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 - 4
In a separate medium bowl, combine the finely diced sushi-grade tuna, mayonnaise, sriracha, sesame oil, soy sauce, green onions, and toasted sesame seeds. Mix gently until all ingredients are well combined. Taste and adjust sriracha or soy sauce if desired.
⏱️ 5 min - 5
Prepare your assembly station: have the sushi rice, spicy tuna mixture, nori half-sheets, julienned cucumber, and sliced avocado ready. Have a small bowl of water nearby to moisten your hands, which helps prevent rice from sticking.
⏱️ 5 min - 6
To assemble a hand roll: Take one half-sheet of nori. With slightly wet hands, spread a thin layer of sushi rice (about 1/4 to 1/3 cup) over about two-thirds of the nori, leaving the top edge clear. Place a strip of spicy tuna mixture, a few slices of avocado, and some julienned cucumber diagonally across the rice-covered portion, starting from one corner.
⏱️ 5 min - 7
Starting from the corner with the fillings, roll the nori into a cone shape. The rice will help seal the roll. Serve immediately with wasabi and pickled ginger on the side.
⏱️ 5 min