Spicy Tuna Rolls with Sunomono Salad

A homemade take on the classic sushi roll—fresh, spicy, and surprisingly simple to make! Precision is key here—razor-thin cucumber matchsticks, clean avocado slices, and a sharp blade gliding effortlessly through each roll.

Makes 4 rolls
Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:

For the Rice:

• 2 cups sushi rice, rinsed
• 2 1⁄2 cups water
• 1⁄4 cup rice vinegar
• 1 tablespoon sugar
• 1⁄2 teaspoon salt

For the Filling:

• 6 ounces sushi-grade tuna, finely chopped
• 1 1⁄2 tablespoons Kewpie mayo (or regular mayo)
• 1 tablespoon sriracha (adjust to spice preference)
• 1 teaspoon soy sauce
•  1⁄2 teaspoon sesame oil
• 1⁄2 teaspoon lime juice (optional, for freshness)
• 1⁄2 teaspoon toasted sesame seeds (optional)
• 1 scallion, finely minced

For the Rolls:

• 4 sheets nori (seaweed)
• 1 small cucumber, cut into thin matchsticks
• 1⁄2 avocado, sliced
• 1 tablespoon black or white sesame seeds, for garnish
• Soy sauce, pickled ginger, and wasabi, for serving

Instructions:

1. Prepare the Sushi Rice:
   In a pot, combine rinsed sushi rice and water. Bring to a boil, then cover and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes. Meanwhile, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the cooked rice. Let cool to room temperature.
   
   
2. Make the Spicy Tuna Mixture:
   In a bowl, mix finely chopped tuna with mayo, sriracha, soy sauce, sesame oil, lime juice, sesame seeds, and minced scallion. Stir until well combined.
   
   
3. Assemble the Rolls:
   Lay a sheet of nori on a bamboo sushi mat, shiny side down. With wet fingers, spread about 1⁄2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. Sprinkle sesame seeds over the rice. Spoon a thin line of spicy tuna mixture across the lower third of the rice. Add cucumber and avocado slices.Roll tightly using the bamboo mat, pressing gently but firmly to seal.
   
   
4. Slice and Serve:
   Cut each roll into 6 pieces, wiping the knife with a damp cloth between cuts. Serve with soy sauce, pickled ginger, and wasabi on the side.

Sunomono Salad (Japanese Cucumber Salad)

Light, tangy, and refreshing, this sunomono is the perfect balance of sweet and savory with just the right crunch.

Servings: 2–4
Prep Time: 10 minutes
Rest Time: 5 minutes

Ingredients:

• 2 Persian or Japanese cucumbers, thinly sliced
• 1/2 teaspoon salt
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon grated ginger (optional)

Instructions:

1. Prepare the Cucumbers:
   Toss the sliced cucumbers with salt and let sit for 5 minutes to draw out excess moisture. Rinse under cold water and squeeze gently to remove excess liquid.
   
   
2. Make the Dressing:
   In a small bowl, whisk together the rice vinegar, sugar, soy sauce, sesame oil, and grated ginger (if using).
   
   
3. Assemble the Salad:
   Toss the drained cucumbers with the dressing. Sprinkle with toasted sesame seeds before serving.
   
   
4. Serve:
   Enjoy immediately or let marinate in the fridge for 10–15 minutes for more developed flavors.