Appetizer: Japan – スパイシーマグロロール ▶ Supaisī Maguro Rōru (Spicy Tuna Roll)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

6 oz (170 g) sushi-grade tuna
2 cups (370 g) sushi rice
4 nori seaweed sheets
1 avocado
1 / 2 cucumber
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) sriracha sauce
2 tbsp (30 ml) soy sauce
Wasabi to taste
Pickled ginger to taste

Show original ingredient measurements

6 oz / 170 g sushi-grade tuna
2 cups (370 g) sushi rice
4 nori seaweed sheets
1 avocado
1 / 2 cucumber
3 tbsp (45 ml) mayonnaise
1 tbsp (15 ml) sriracha sauce
2 tbsp (30 ml) soy sauce
Wasabi to taste
Pickled ginger to taste

Instructions

1. **Prepare the Sushi Rice:** Cook the sushi rice according to the package instructions, then let it cool slightly. Gently fold in seasoned rice vinegar to taste.

2. **Prepare the Spicy Tuna Filling:** Dice the sushi-grade tuna and mix it with mayonnaise and sriracha sauce to your preferred level of spiciness.

3. **Assemble the Rolls:** Place a bamboo mat on a clean surface and cover it with a sheet of plastic wrap. Place a nori sheet on top, shiny side down. Spread an even layer of sushi rice over the nori, leaving a small border at the top. Arrange spicy tuna, slices of avocado, and cucumber sticks in a line across the center of the rice.

4. **Roll and Serve:** Lift the bamboo mat and roll it forward while pressing gently to form a tight cylinder. Slice the roll into bite-sized pieces using a sharp knife. Serve with soy sauce, wasabi, and pickled ginger. Enjoy!

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