Fresh, sushi grade tuna, creamy avocado, and a delicious, spicy mayo wrapped in sushi rice and seaweed paper all to create the most delicious bite of a sushi classic. There is seriously nothing better than fresh, sushi grade tuna. It is one of the freshest and most amazing flavors I have ever tasted. I crave it constantly! So as soon as I get the call from my brother that he caught a tuna and has meat for me, I am immediately in the car and on my way to pick it up so I can whip up a batch of these!
I did not have my first roll of sushi until college. At my University, they had a sushi station in the one dining hall. I used to get a spicy tuna roll every single day, no joke. I was obsessed with it! Since I have ventured out a little farther into the delicious world of sushi, I have begun to realize that it probably wasn't the best quality sushi to exist.
Nate and I eat a lot of sushi. We both can't get enough of it and are pretty much always craving it. One of our favorite date nights occur whenever we get a fresh delivery of tuna, because that means we get to make our homemade spicy tuna rolls!
I get my fish from either my brother or my uncle. Both go tuna fishing a lot and know that I am one of the first to call when they catch one!
Ingredients:
- fresh tuna
- avocado
- spicy mayo
- sushi rice
- sushi nori (seaweed paper)
- sesame seeds
Kitchen Appliances:
The Steps:
To start, cook your rice in the rice cooker by following the steps outlined in your user manual. When that is cooking, you can start slicing your tuna in long strips. I also skin and slice the avocado in long slices.
Lay a piece of sushi nori on top of your sushi mat. Spread sushi rice on the sushi nori evenly. You don't want a lot, if you add too much your roll will have too much rice compared to the filling and will take away from those fresh flavors.
Once the rice is spread, add the tuna and avocado close to the end of the roll while still leaving a little empty space near the end. Add a line of spicy mayo and a sprinkle of sesame seeds.
To roll, fold the end with only a little empty space over the fillings and slightly fold under the fillings gently using the sushi mat. Begin to roll until you have created a tight roll. This process can take some practice and you will feel more comfortable doing it over time! Once the sushi is rolled, cut into one inch slices using a sharp knife. Sprinkle with sesame seeds and you are good to go!
Do I have to use a sushi mat?
Nope! I actually have used a sushi bazooka in the past, and let me tell you, they are definitely fun to use! The only reason I do not use them is because then you cannot use the sushi nori. I love the sushi nori part because I think it is a sushi necessity so I don't use it too too often. Definitely an easier way to create a sushi roll though if you do not mind skipping out on the sushi nori.
Where can I get sushi grade tuna?
I am very fortunate and have a brother and uncle who are tuna fishing constantly so I get my tuna pretty much directly off the boat. If you do not have someone you know that you can get fish from, I suggest asking around at local seafood markets. Make sure you ask how recent the fish was caught, you do not want to eat tuna raw after about 2 or 3 days of it being caught.
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Spicy Tuna Roll
Equipment
- Sushi Mat
- Rice Cooker
- Filet Knife
Ingredients
- ½ lb sushi grade tuna
- 2 cups sushi rice
- 1 avocado
- 2 tablespoon spicy mayo
- 1 tablespoon sesame seeds
- 4 sheets sushi nori
Instructions
- Cook your rice depending on the directions in the manual of your rice cooker or by cooking it on the stove.
- While the rice is cooking, slice the tuna and avocado.
- Lay a sheet of sushi nori on the sushi mat.
- Spread the rice evenly on sushi nori sheet. Do not add too much rice, you want enough rice to just cover the sushi nori.
- Add 2 or 3 slices of tuna on top of the rice near one end of the sheet. You want to leave a little bit of open space at the end.
- Add 2 or 3 slices of avocado, about ½ tablespoon of spicy mayo, and a sprinkle of sesame seeds.
- Fold the end of the sheet closest to the fillings over the fillings. Slightly tuck under using the sushi mat.
- Continue to roll the sheet using the sushi mat until a tight roll is formed.
- Slice roll using a filet knife into about 1 inch slices. Sprinkle with sesame seeds and drizzle spicy mayo if desired.
- Serve with a side of spicy mayo or soy sauce.
Notes
Nutrition
Katerina says
We love sushi here too and love making it at home but it never looks the same as from the shops - but yours totally does! Well well done, Alicia, and thanks for sharing your recipe!
thebutteredgnocchi says
Thank you so much! I really appreciate the kind words!!