Inside-Out Spicy Tuna and Avocado Sushi


  • ⅓ cup Japanese sushi-style rice
  • ⅓ cup water
  • 2 ¼ teaspoons rice vinegar
  • 2 ¼ teaspoons white sugar
  • 1 teaspoon salt
  • 4 ounces sashimi-grade yellowfin tuna, cut into small chunks
  • ⅓ cup mayonnaise
  • 3 tablespoons chile oil, or more to taste
  • 1 tablespoon sesame oil
  • 1 tablespoon sriracha sauce
  • 1green onion, diced
  • 3 sheets nori, cut in half
  • ½ small ripe avocado, thinly sliced
  • ¼English cucumber, cut into matchsticks
  • Directions

  • Step 1

    Rinse rice in a strainer until water runs clear.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

  • Editor's Note:

    Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.

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