Ingredients:

  • 1 cup sushi rice
  • 1 ¼ cups water
  • 2 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 8 ounces sushi-grade tuna, diced
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped
  • 4 sheets nori
  • Additional Sriracha for drizzling (optional)
  • Soy sauce for dipping

Instructions:

  1. Rinse sushi rice under cold water until the water runs clear.
  2. Combine rinsed rice and water in a rice cooker or pot; cook according to device instructions.
  3. Once cooked, let the rice cool slightly and then mix with rice vinegar, sugar, and salt until well combined.
  4. In a mixing bowl, combine diced tuna, mayonnaise, Sriracha, soy sauce, sesame oil, and green onion. Adjust spice level to taste.
  5. Place a sheet of nori, shiny side down, on the bamboo sushi mat.
  6. Wet your hands and grab a handful of sushi rice; evenly spread it over the nori, leaving a 1-inch border at the top.
  7. Spoon a line of the spicy tuna filling across the center of the rice.
  8. Using the mat, carefully roll the sushi away from you, pressing gently to form a tight roll.
  9. Seal the edge by dampening it with a little water.
  10. Using a sharp knife, slice the roll into bite-sized pieces. Clean the knife with a damp cloth between cuts for clean edges.