Spicy Tuna Roll

• servings: 4 servings
• total time: 50 minutes

Ingredients

2 Persian cucumbers, peeled and julienned

1/2 tsp. rice wine vinegar

1/4 tsp. kosher salt

2 (5-oz.) cans tuna packed in water, drained

1/4 c. mayonnaise (preferably Kewpie)

3 tbsp. Sriracha

1 tsp. togarashi (optional)

6 nori sheets

4 c. prepared sushi rice, divided

1 avocado, sliced 1/3" thick

Black and white sesame seeds and thinly sliced scallions, for garnish

Directions

In a medium bowl, toss cucumbers, vinegar, and salt. In another medium bowl, mix tuna, mayonnaise, Sriracha, and togarashi (if using).

On a bamboo mat, lay 1 nori sheet. Using dampened hands, spread 2/3 c. rice evenly across 80% of the nori, leaving an uncovered border at end farthest from you. Working at end closest to you, arrange 3 tbsp. tuna mixture in a straight line horizontally on top of rice. Top tuna mixture with strips of cucumber and avocado.

Lift bamboo mat from end closest to you and use it to guide edge of rice into a tight spiral. Squeeze firmly along mat to compact roll, then continue rolling in a spiral log to seal edge. Repeat with remaining ingredients.

Let roll sit 10 minutes before slicing. Garnish with sesame seeds and scallions.