Description
These easy Spicy Tuna Rolls with avocado use tinned tuna rather than fresh to make homemade sushi accessible and suitable for everyone!
Ingredients
Scale
For the Sushi Rice
- 250g (9 oz) sushi rice
- 3 tbsp Japanese rice wine vinegar (see note)
- 1/2 tsp sea salt
For the Spicy Tuna Rolls
- 1 x 160g (5.5 oz) tin tuna in spring water or brine
- 1–1 1/2 tbsp sriracha
- 1 1/2 tbsp Kewpie mayonnaise
- 1/2 tsp Japanese rice wine vinegar
- 1 tsp chives, finely chopped
- 1/2 tsp Furikake (plus extra for sprinkling)
- 1 ripe avocado
- 3 sheets nori seaweed
Instructions
- First, make the sushi rice. Measure the rice into a small lidded saucepan with 350ml (1 1/3 cups) cold water. Bring to the boil then lower the heat to a simmer. Clap on the lid and leave to simmer on the heat for 10 minutes.
- Meanwhile, whisk the rice wine vinegar and salt together until the salt is dissolved. Set aside.
- Remove the pan from the heat, making sure to keep the lid on. Leave to steam with the lid on for 15 minutes.
- Fold roughly 1/4 of the vinegar salt mixture into the rice. A few minutes later add another 1/4 and so on until you’ve added all the seasoning. Allow the rice to cool to room temperature.
- Meanwhile, make the tuna filling by combining the tuna, sriracha (to taste), Kewpie mayonnaise, rice wine vinegar, chives and Furikaki, and slice the avocado.
- To assemble the tuna rolls lay a nori seaweed sheet shiny side down on a bamboo sushi rolling mat or on a piece of baking parchment on a clean tea towel folded in half. Using a bamboo sushi paddle or wet fingers press 1/3 of the rice into the sheet leaving about 2cm clear at the edge furthest from you.
- Lay 1/3 of the avocado slices down the middle of the rice and spoon 1/3 of the tuna mixture along the avocado.
- Starting at the edge of the sushi roll nearest you and using the sushi mat / tea towel to guide you tightly roll the sushi roll away from you, making sure not to roll the mat into the sushi roll. Allow the roll to fall out of the mat and leave it to rest, seam side down until you have repeated the steps with the other two nori sheets and the rest of the filling.
- Transfer the sushi rolls to a cutting board. Dip a very sharp knife in cold water before slicing the sushi rolls, wetting the knife between each cut.
- Serve your spicy tuna rolls sprinkled cut side up with a little more Furikake, with Japanese soy sauce for dipping, a swipe of wasabi and some homemade sushi ginger.
Notes
Make sure to use Japanese rice wine vinegar which is seasoned, rather than Chinese, which is not.