Sustainable Ahi Tuna Rolls with Minced Chili Pepper and Avocado

One of my favorite things about making sushi at home is knowing exactly where the fish came from and whether it was sustainably sourced.  I get all of my sustainable seafood through from suppliers who are dedicated to sustainable fishing and protecting other species of sea life.

If you’re a bigger fan of vegetarian sushi (like me) I’ve also included a vegetarian adaptation in the notes.  Follow along however you choose!

Sustainable Ahi Tuna Rolls with Minced Chili Pepper and Avocado

  • 1 cup sushi rice or short-grain brown rice
  • 1 1/2 cups water
  • 2 tablespoons rice vinegar
  • 1/2 tablespoon sugar
  • 1/2 teaspoon fresh ground sea salt
  • 1 sheet nori
  • 1/2 thinly sliced avocado
  • 1/2 cup mashed sustainable ahi tuna (see below for vegetarian options)
  • 1/2 tablespoon chili garlic sauce or fresh minced chili peppers
  • 1 bunch green onions
  • 1 tablespoon wasabi mayo
  • 1 teaspoon sesame seeds

In a small bowl, mash together the fresh tuna and chili garlic sauce.  Add fresh chili peppers or more sauce to taste, then cover and refrigerate until ready to use.  In a colander, rinse the rice thoroughly until the water runs clear. Place the rice and water in a pot set over high heat and bring to a boil. Lower the heat to medium-low, cover and simmer for 20 minutes. Remove the lid and sample the texture of the rice; if you prefer a softer texture, add more water and allow to cook longer. Once the rice is cooked to the desired texture, remove from heat and pour into a large bowl. Use a wooden spoon to stir the rice and spread it out in the bowl. Whisk together the rice vinegar, sugar and salt and pour the mixture over the rice; stir to thoroughly combine. Let the rice sit at room temperature until it is cool to the touch.

Lay one piece of nori on a sushi rolling mat, rough side up. Wet your hands and gently spread a thin layer of rice over the nori, leaving about a 1/2 inch strip uncovered at the top. Spread a thin layer of wasabi mayo over the rice and add sliced avocado, spicy tuna and a few green onion stalks. Starting at the edge closest to you, begin to tightly roll the sushi, using the rolling mat as a guide. Continue rolling and gently pressing until you reach the uncovered strip of nori. Wet the strip with a bit of water and immediately finish rolling to seal the edge. Spread a thin layer of spicy tuna over the top of the roll and sprinkle with a pinch of  sesame seeds. Wrap the roll in wax paper or reusable wrap and refrigerate until ready to serve.

When plating, wet a very sharp knife and cut the roll into six or eight equal pieces. Stack on a plate with a side of sesame sauce and enjoy!

Note: if you can’t get your hands on sustainably sourced tuna or if you want to make this roll vegetarian, simply substitute soft block tofu for the ahi tuna in the recipe.  It has a similar consistency and will easily take on the flavor of the chili garlic sauce.

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