Inside-Out Spicy Tuna and Avocado Sushi
Recipe information
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Cooking:
30 min.
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Servings per container:
2
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Ingredients for - Inside-Out Spicy Tuna and Avocado Sushi

1. Japanese sushi-style rice - ⅓ cup
2. Water - ⅓ cup
3. Rice vinegar - 2 ¼ teaspoons
4. White sugar - 2 ¼ teaspoons
5. Salt - 1 teaspoon
6. Sashimi-grade yellowfin tuna, cut into small chunks - 4 ounces
7. Mayonnaise - ⅓ cup
8. Chile oil, or more to taste - 3 tablespoons
9. Sesame oil - 1 tablespoon
10. Sriracha sauce - 1 tablespoon
11. Green onion, diced - 1
12. Nori, cut in half - 3 sheets
13. Ripe avocado, thinly sliced - ½ small
14. English cucumber, cut into matchsticks - ¼

How to cook deliciously - Inside-Out Spicy Tuna and Avocado Sushi

1. Stage

Rinse rice in a strainer until water runs clear.

2. Stage

Make the sushi rice: Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.

3. Stage

Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.

4. Stage

Prepare the sushi rolls: Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.

5. Stage

Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.

6. Stage

Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate.

7. Stage

Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.