Ingredients:

  • 2 cups (400g) Japanese Short-Grain Rice
  • 2 cups (475ml) Filtered water
  • 1/4 cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Sea salt
  • 1/2 lb (225g) Sashimi-grade Yellowfin or Bigeye Tuna, finely diced
  • 2 tbsp Kewpie Mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp Toasted sesame oil
  • 1 tsp Freshly grated ginger
  • 2 Green onions, finely minced
  • 4 sheets Nori
  • 1 Persian cucumber, julienned
  • 1 Avocado, thinly sliced

Instructions:

  1. Rinse the Japanese short-grain rice in cold water multiple times until the water runs completely clear to remove excess starch.
  2. Combine rinsed rice and 2 cups of filtered water in a rice cooker or heavy-bottomed pot. Cook according to manufacturer instructions or steam until tender.
  3. Prepare the sushi-zu by whisking together rice vinegar, sugar, and sea salt in a small bowl until dissolved.
  4. Transfer the hot cooked rice to a large non-metallic bowl. Gently fold in the vinegar mixture using a slicing motion with a rice paddle. Let cool to room temperature.
  5. In a medium bowl, combine the diced tuna, Kewpie mayonnaise, sriracha, toasted sesame oil, grated ginger, and minced green onions. Mix until emulsified.
  6. Place a sheet of nori on a bamboo rolling mat covered in plastic wrap. Spread a thin, even layer of seasoned rice over the nori, leaving 1 inch bare at the top.
  7. Place a portion of the spicy tuna mixture, cucumber matchsticks, and avocado slices across the center of the rice.
  8. Roll the sushi tightly using the mat, applying even pressure. Slice each roll into 8 even pieces using a very sharp, damp knife.