This is definitely the fastest homemade sushi roll we've ever done.
Prep Time: 1 hour
Cook Time: 25 minutes
3 tablespoons (38g) granulated sugar
1 tablespoon (18g) fine sea salt
1 cup (237ml) rice vinegar
1 piece kombu
2 cups (496g) sushi rice
2 cups (473ml) of water
1/4 cup (60ml) sushi zu
Spicy Tuna Sauce
1 tablespoon (15g) light miso
1/2 cup (125g) Kewpie mayonnaise
1 tablespoon (15g) sriracha
1 tablespoon (15g) lemon juice
4-6 ounce piece sashimi grade tuna, cut into ½-inch cubes
1 teaspoon (5g) toasted sesame oil
2 tablespoons (30g) Sriracha
1 tablespoon (15g) Kewpie mayonnaise
1 pack nori sheets
Warm sushi rice
Toasted white sesame seeds
1 avocado, thinly sliced
Crispy fried onion or shallots, to taste
2 Thai chilies, stems removed and thinly sliced
Spicy tuna sauce
3 green onions, thinly sliced
For The Sushi Zu
In a small saucepan, combine the sugar, salt, and vinegar over medium heat. Cook until the sugar dissolves and the mixture just begins to steam. Add the kombu and set aside for 10 minutes to steep.
Drain into a small container and set aside.
For The Sushi Rice
Start by washing and rinsing the rice three times or until the water runs clear.
Add the rice and water to a rice cooker and let sit for 15 minutes before cooking according to your machine’s instructions.
Once cooked, add the rice to the hangiri or a large bowl and pour the sushi zu over a rice paddle or large spoon to coat the rice. Use the paddle to lift and spread the rice towards the outside to evenly combine the ingredients.
Keep the rice warm in the rice cooker while you prepare the other components.
For The Spicy Tuna Sauce
In a small bowl, add all the ingredients and mix until combined. Pour into a squeeze bottle and set aside.
For The Spicy Tuna
In a medium bowl, gently fold together the tuna, sesame oil, sriracha, and mayo until evenly coated. Set aside.
Have a small bowl with cold water near a clean cutting board. Add 1 sheet of nori to the cutting board, and, using dampened hands, spread about ½ cup of sushi rice over the nori.
Sprinkle sesame seeds over the rice and then carefully flip the nori sheet upside down onto a sushi mat, so the rice is face down.
Add a couple of tablespoons of the spicy tuna along the lower third of the nori sheet. Top the tuna with a couple of slices of avocado, fried onions and Thai chilies.
Carefully lift the sushi mat to help roll the nori sheet into a log, pressing firmly on the log with every roll to get a tight finished sushi roll. Cut into 1-inch pieces and repeat making more sushi rolls with the remaining ingredients.
Plate the cut sushi roll. Add a dot of spicy tuna sauce to the top of each piece along with more fried onions and sliced green onions to garnish. Serve immediately.