Spicy Tuna Sushi Roll

Step 1

Rinse the sushi rice under cold running water until the water becomes mostly clear. This removes excess starch so the rice stays fluffy instead of sticky.

Step 2

Place the rinsed rice and water into a pot or rice cooker and cook for about 15 minutes until the rice becomes tender and the water is absorbed.

Step 3

Transfer the hot rice into a mixing bowl. Add rice vinegar, sugar, and salt, then gently fold everything together so the rice becomes lightly seasoned.

Step 4

Allow the rice to cool until it is warm but comfortable to touch.

Step 5

In a small bowl combine the finely chopped tuna, mayonnaise, sriracha, sesame oil, and sliced green onions. Mix gently until the tuna becomes creamy and evenly coated.

Step 6

Place a bamboo sushi mat on a flat surface and lay one sheet of nori on top with the shiny side facing down.

Step 7

Lightly wet your hands to prevent sticking and spread a thin, even layer of sushi rice across the nori, leaving about one inch uncovered at the top edge.

Step 8

Spoon a line of the spicy tuna mixture across the center of the rice.

Step 9

Lift the bamboo mat and carefully roll the sushi away from you while applying gentle pressure to keep the roll tight and even.

Step 10

Press the exposed edge of the nori into the rice to seal the roll.

Step 11

Using a sharp knife dipped in water, slice the roll into 6–8 equal pieces.

Step 12

Sprinkle sesame seeds on top if desired and serve with soy sauce, pickled ginger, and wasabi.