Ingredients:

  • 1 cup (200g) short-grain sushi rice
  • 1 1/4 cups (300ml) water
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15g) granulated sugar
  • 1/2 teaspoon (3g) salt
  • 6 ounces (170g) sushi-grade tuna, finely diced
  • 2 tablespoons Japanese mayonnaise (Kewpie recommended)
  • 1-2 teaspoons sriracha (adjust to taste)
  • 1 teaspoon sesame oil
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon finely grated ginger
  • 1 green onion, thinly sliced
  • 2 sheets nori (seaweed)
  • 1/2 avocado, thinly sliced
  • 1/4 cucumber, seeded and julienned
  • Toasted sesame seeds, for garnish (optional)
  • Pickled ginger (gari), for serving
  • Soy sauce, for serving
  • Wasabi, for serving (optional)

Instructions:

  1. Cook the Sushi Rice: Rinse the rice, cook in water, then mix with vinegar, sugar, and salt. Allow to cool completely.
  2. Prepare the Spicy Tuna: Gently combine diced tuna with mayonnaise, sriracha, sesame oil, soy sauce, ginger, and green onion.
  3. Prepare the Rolling Mat: Cover the sushi mat with plastic wrap.
  4. Assemble the Rolls: Place a nori sheet on the mat, spread rice evenly, flip, and add tuna mixture, avocado, and cucumber.
  5. Roll it Up: Use the mat to tightly roll the sushi.
  6. Slice and Serve: Slice into even pieces and garnish with sesame seeds (optional). Serve immediately with soy sauce, wasabi, and pickled ginger.