Tuna & Avocado Crunch Roll Recipe

Prepare marinade

In a small bowl whisk together 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp mirin (if using), 1 tsp fresh lime juice and the sliced scallion. Stir in toasted sesame seeds.

Marinate tuna

Cut the sushi-grade ahi tuna into small dice (about 1/4" to 1/2" cubes). Place the diced tuna in a shallow bowl, pour 2 tbs of the prepared marinade over the fish, gently toss to coat. Marinate refrigerated for 10–15 minutes while you prepare rice and other components (do not marinate longer than 30 minutes for best texture). Reserve any leftover marinade for drizzling.

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain and combine with 1.1 cups water in a rice cooker or small pot. Cook according to rice cooker instructions or bring to a boil, cover and simmer 15 minutes, then rest covered off heat 10 minutes.

While rice cooks, heat 2 tbs rice vinegar, 1 tsp sugar and 1 tsp salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer cooked rice to a shallow bowl, gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions to cool the rice to about body temperature. Keep covered with a damp towel until ready to assemble.

Prepare fillings: slice avocado in half, remove pit and thinly slice lengthwise. Julienne cucumber into thin batons. Have pickled ginger and tempura flakes ready. Place your bamboo makisu mat on a clean surface and wrap it with plastic wrap to prevent sticking.

Place one nori sheet, shiny side down, on the bamboo mat. Wet your hands to prevent sticking and spread about 3/4 cup of sushi rice evenly over the nori leaving a 1/2" strip at the far edge without rice. Lightly press the rice to make an even layer.

Flip the nori and rice so rice is against the mat (for inside-out roll). On the nori side nearest you, arrange a line of sliced avocado (about 6–8 slices), 2–3 tbs marinated diced tuna (drain excess marinade slightly), a small pinch (about 1 tbs) of julienned cucumber and 1 tbs pickled ginger lengthwise across the center.

Using the mat, lift the near edge and roll firmly but gently away from you, tucking the filling in and applying even pressure to form a tight roll. When you reach the rice-free strip, moisten it lightly with water to seal the roll. Repeat for the second nori sheet to make two rolls (or one large roll depending on nori size).

With a sharp, wet knife, slice each roll into 6–8 pieces. Wipe the knife between cuts to keep slices clean. Arrange rolls on a platter.

Sprinkle each piece with about 1/4 tsp tempura flakes for crunch and a light scattering of sliced scallion.

Make spicy emulsion: in a small bowl combine 3 tbs Japanese mayonnaise, 1 tsp sriracha and 1/2 tsp chili oil. Stir until smooth. Adjust heat by adding more sriracha if desired.

Drizzle 1–2 tsp of the spicy emulsion over each sushi piece in a thin line or dot pattern. Optionally drizzle a teaspoon of reserved marinade or a few drops of soy sauce around the plate for extra umami. Place small amounts of pickled ginger alongside and serve with soy sauce and wasabi on the side.

Serve immediately so tempura flakes remain crisp. Leftover components (rice, tuna) should be refrigerated and consumed within 24 hours; do not keep assembled rolls longer than a few hours.