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Spicy Tuna Volcano Rolls

Classic maki sushi rolls topped with a mound of marinated spicy tuna cubes, sesame seeds, and scallions. A fun and impressive sushi night recipe.
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 rolls
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Sushi Rice
  • 2 cups sushi rice uncooked short grain
  • 2.25 cups water
  • 0.33 cup rice vinegar
  • 2 tbsp sugar
  • 1 tsp salt
Rolls & Topping
  • 4 sheets nori seaweed
  • 0.5 lb sushi grade tuna diced into small cubes
  • 1 tbsp sriracha adjust to taste
  • 1 tsp sesame oil
  • 1 tbsp Japanese mayo optional
  • 1 avocado avocado sliced for filling
  • 2 stalks green onions chopped
  • 1 tbsp sesame seeds toasted

Equipment

  • Bamboo Rolling Mat (Makisu)
  • Rice cooker or pot
  • Sharp knife
  • Cutting board

Method
 

  1. Rinse rice thoroughly. Cook with water in a rice cooker or pot.
  2. Dissolve sugar and salt in rice vinegar. Fold this mixture into the cooked hot rice. Let cool.
  3. Dice tuna into small cubes. Mix with Sriracha, sesame oil, and mayo. Chill.
  4. Place nori on bamboo mat. Spread rice thinly, leaving 1 inch at the top. Add avocado slices in the center.
  5. Roll the sushi tightly using the mat. Seal the edge with water.
  6. Slice the roll into 6-8 pieces with a wet sharp knife.
  7. Lay pieces flat. Top each generously with the spicy tuna mixture.
  8. Garnish with green onions, sesame seeds, and eel sauce. Serve immediately.

Notes

Ensure you purchase 'Sushi Grade' fish from a reputable source for safety. Keep fish cold until the very last moment.