Spicy Tuna Sushi
Celebrate Japanese cuisine tonight with homemade sushi! Fresh tuna is tossed in a spicy blend of sriracha, chili oil, and sesame mayo, then nestled atop a bed of sushi rice with cooling cucumber and creamy avocado. Wrapped in a delicate sheet of nori and cut with precision, this roll is not to be missed!
Makes: 4 sushi rolls, or 32 pieces
Main Ingredients
- 8 oz Sashimi Grade Tuna
- 3 green onions, finely chopped
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon chili oil
- 2 tablespoons Japanese mayonnaise (e.g., Kewpie)
- 2 teaspoons Sriracha
- 2 nori sheets
- 2 teaspoons black and toasted sesame seeds
- 2 avocados, thinly sliced
- 2 Persian cucumbers, julienned
Rice Ingredients
- 2 cups short grain white sushi rice
- 2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon white sugar
- 1 teaspoon salt
Serve with
- Pickled sushi ginger
- Wasabi
- Soy sauce
Instructions
- Rinse the rice in a fine mesh strainer until the water runs clear. This removes excess starch.
- Combine rice and water in a pot and bring to a boil. Reduce heat, cover, and simmer for 18–20 minutes until tender. If using a rice cooker, follow the appliance instructions.
- In a microwave-safe dish, combine rice vinegar, sugar, and salt. Microwave for 30 seconds and stir to dissolve. Pour this over the cooked rice in a large bowl and fold to incorporate. Cover and set aside.
- Cut tuna into 1/2" cubes. In a bowl, mix green onions, sesame oil, chili oil, mayonnaise, and Sriracha. Add tuna and toss to coat.
- Wrap a sushi mat with plastic wrap. Cut nori sheets in half and place on the mat.
- Place 1/2 cup rice in the center of the nori and spread evenly, leaving 1/2" exposed at one end. Sprinkle with sesame seeds.
- Flip the nori so the rice is on the outside. Add spicy tuna, cucumber, and avocado in a line at the center.
- Roll the sushi using the mat, applying firm pressure for a uniform shape. Ensure a small overlap of rice and nori at the seam.
- Unwrap the mat. Use a wet chef’s knife to cut the roll in half, then quarters, then eighths, cleaning the blade between each cut.
- Repeat for the remaining rolls. Do not overfill.
- Plate by offsetting the pieces to reveal their contents. Serve with pickled ginger, wasabi, and soy sauce.