Spicy Tuna Roll

Fleshy red tuna with a spicy kick that warms the palate. The rice is glossy and slightly sticky, with a vinegary note that balances the richness of the fish and the creaminess of the avocado.

• Prep time: 45 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 607
• Protein: 22 g
• Carbs: 69 g
• Fat: 27 g

Ingredients

• 300 g White rice ( sushi grade )
• 250 g Atlantic bluefin tuna ( fresh, finely diced )
• 4 piece nori seaweed ( whole sheets )
• 3 tbsp Japanese mayo
• 1 tsp chili oil
• 1 piece Thai chili ( finely minced )
• 50 ml Rice vinegar
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 1 piece Persea americana Mill. ( in strips )
• 0.5 piece Cucumber ( thinly sliced )
• 1 tbsp Sesame seed optional ( toasted )
• 1 tbsp Sriracha Sauce ( sauce )

Instructions

1. Cooking the rice

   Rinse the white rice in cold water until the water runs clear. Cook it with 1.2 times its volume of water. Once cooked, let it rest for 10 minutes covered.

2. Seasoning the rice

   In a bowl, mix the rice vinegar, white sugar, and grey sea salt. Pour over the warm rice and mix gently with a wooden spatula to avoid crushing the grains. The rice should be shiny.

3. Filling preparation

   Dice the red tuna into small regular cubes. Mix with Japanese mayonnaise, sriracha sauce, chili oil, and finely chopped Thai chili. The filling should be bound and creamy.

4. Assembling the rolls

   Place a sheet of nori seaweed on the mat. Spread the rice evenly, leaving a free strip at the top. Place a line of tuna filling, cucumber sticks, and avocado. Roll tightly.

5. Cutting

   Moisten the blade of a very sharp knife. Cut each roll into 6 or 8 equal sections. The cut should be clean, without crushing the rice.

Chef's tips

• Dip your fingers in vinegared water to handle the rice without it sticking.
• The tuna must be extremely fresh, ask your fishmonger for sashimi grade.
• Do not overfill the roll, or it will burst when slicing.

Storage

Eat immediately. Rice hardens in the fridge and the nori loses its crispness.