Tuna Avocado Sushi Rolls Recipes

SEARED TUNA & AVOCADO ROLLS

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

INSIDE-OUT SPICY TUNA AND AVOCADO SUSHI

Steps:

• Rinse rice in a strainer until water runs clear.
• Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
• Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
• Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
• Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate. Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.

TUNA AND AVOCADO URAMAKI

Steps:

• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips in a small bowl of ice water and moisten the sheet just until lightly coated with water.
• Using your fingertips, gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Sprinkle 1/2 teaspoon of sesame seeds onto the rice. Flip the nori over, keeping the long side of the sheet closest to you.
• Place 1 1/2 ounces of tuna lengthwise down the nori. Place 2 to 3 slices of avocado next to the tuna (make sure the avocado is snug next to the fish). Moisten your fingers and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the tuna and avocado. Tuck the edge of the nori around the tuna and avocado and continue rolling the sushi roll over until the seam is on the bottom of the roll.
• Place the roll on a makisu (sushi rolling mat) wrapped in plastic wrap and use the makisu to lightly press to shape the roll.
• Dip the tip of a knife into the bowl of ice water and allow the water to run down the blade. Slice the roll into 8 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
• Serve with soy sauce, pickled ginger and wasabi if desired.