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🍣 Tuna Sushi Rolls with Avocado & Dried Tuna Flakes

Yield: 5 rolls (40 pieces)

Sushi Rice:
• 2 cups (400 g) sushi rice
• 2 ½ cups (600 ml) water
• ¼ cup (60 ml) rice vinegar + mirin (3:1 ratio)
• ⅔ tbsp (10 g) butter

Steps:
1. Rinse rice until the water runs clear. Soak for about 1 hour, until the grains turn opaque/white.
2. Cook with 2 ½ cups (600 ml) water (use “sushi rice” setting on a rice cooker if available).
3. Stir in the vinegar–mirin mixture and butter. Let rest for a few minutes.

Filling, Toppings & Assembly

Ingredients:
• 260 g (9 oz) drained canned tuna (RIO in olive oil, or similar)
• 2–3 tbsp (30–45 g) Japanese mayonnaise (to taste)
• Sriracha (to taste)
• Cream cheese
• 1 cucumber, peeled, cored (seeds removed), cut into thin strips
• Chives or green onion
• 5 half-nori sheets
• 1 ripe avocado, thinly sliced for topping
• Dried tuna flakes
• Spicy mayo (Japanese mayonnaise mixed with sriracha)

For serving: soy sauce, pickled ginger, wasabi

Instructions:
1. Mix tuna with Japanese mayonnaise and a little sriracha until creamy.
2. Place a half-sheet of nori on a sushi mat, shiny side down. Spread an even layer of rice on top. Flip so the rice faces down (inside-out roll).
3. Line the center with cream cheese, cucumber strips, chives or green onion, and the tuna mixture. Roll tightly.
4. Lay thin avocado slices across the top of the roll. Cover with plastic wrap and gently press with the mat so the avocado adheres. Remove wrap. (Tip: Pat avocado slices dry first so they don’t slip.)
5. Slice each roll into 8 pieces with a sharp, wet knife.
6. Arrange on a platter, drizzle lightly with spicy mayo.
7. Finish with a generous sprinkle of dried tuna flakes.

Enjoy! 🍣✨

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