The Best Spicy Tuna Roll Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
25 minutes
Servings:
6 Rolls
Ingredients
  • 2 cups short-grain rice for sushi
  • 2 cups water (plus extra for rinsing)
  • ¼ cup rice vinegar
  • 3 tablespoons granulated sugar
  • Pinch salt
  • ⅔ cup mayonnaise
  • 2 teaspoons sesame oil
  • 2 teaspoons chili garlic crisp
  • 2 teaspoons sriracha
  • Pinch granulated sugar
  • Pinch salt
  • 8 ounces high-grade raw tuna, diced
  • 6 nori sheets
  • 1 bunch scallions, chopped
  • 1 medium English cucumber, soft seedy centers removed, and julienne cut
  • 1 avocado, thinly sliced
  • 2 tablespoons togarashi
Directions
  1. Rinse the rice thoroughly with cool water and drain.
  2. Place the rinsed rice in a medium saucepan and cover with water. Bring to a boil over high heat. (You can also use a rice cooker.)
  3. Once boiling, reduce the heat to low, cover, and cook for 12 minutes. Remove from the heat and set aside, covered, to rest for 12 minutes more.
  4. While the rice is resting, place the vinegar, sugar, and salt in a microwave-safe bowl.
  5. Warm in the microwave in 20-second intervals until the sugar and salt have dissolved.
  6. To make the spicy mayo, place the mayonnaise, sesame oil, chili garlic crisp, sriracha, sugar, and salt in a medium bowl.
  7. Whisk to combine, cover, and refrigerate until ready to use.
  8. Transfer the rice to a casserole dish and spread it out evenly.
  9. Drizzle the rice with the vinegar mixture and stir until you no longer see steam, about 5 minutes.
  10. Once mixed, cover the casserole dish with a damp sheet of paper towel (or a clean kitchen towel) to keep the rice from drying out.
  11. Place the diced tuna in a large bowl and top with 2 tablespoons of the spicy mayo. Stir to coat and combine.
  12. Place a sheet of nori on a bamboo sushi mat.
  13. Place ¾ cup of the rice on the nori sheet. Wet your hands with water and spread the rice out evenly.
  14. Top the rice with 3 mounded tablespoons of the seasoned tuna, placing the tuna about 1 inch from the bottom of the sheet.
  15. Top the tuna with about 1 tablespoon of the scallions, 4 to 6 cucumber sticks, and 3 to 4 slices of avocado.
  16. Sprinkle the rice and sushi filling with about 1 teaspoon of togarashi.
  17. Using the bamboo mat, roll the sushi into a tight spiral.
  18. Once rolled, wrap the roll in plastic wrap and set it aside. Repeat with the remaining ingredients, wrapping each after they have been assembled.
  19. Set the rolls aside to rest for 10 minutes before slicing.
  20. Cut the rolls into 1-inch-thick slices.
  21. Top the slices with a dollop of spicy mayo and sprinkle with any remaining scallions and togarashi.