Homemade P.F. Chang's Style Spicy Tuna Rolls

Instructions

1. 1

   Rinse the sushi rice under cold running water until the water runs clear. Combine rice and 1.5 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

2. 2

   While the rice rests, prepare the sushi seasoning: In a small saucepan, gently heat the rice vinegar, sugar, and salt until the sugar and salt are fully dissolved. Do not boil.

3. 3

   Transfer the cooked rice to a large non-metallic bowl. Pour the warm vinegar mixture over the rice and gently fold with a rice paddle or spatula, fanning simultaneously to cool the rice quickly and give it a glossy finish. Cover the seasoned rice with a damp cloth to prevent it from drying out.

4. 4

   In a separate bowl, combine the finely diced sashimi-grade tuna with mayonnaise, sriracha, toasted sesame oil, and optional chili garlic sauce and soy sauce. Mix gently until the tuna is evenly coated. Taste and adjust sriracha if you prefer more heat.

5. 5

   Prepare the cucumber by deseeded and cutting it into thin matchsticks. Slice the ripe avocado thinly.

6. 6

   To assemble the rolls: Lay a bamboo rolling mat (makisu) on a clean surface. Place one sheet of nori, shiny side down, on the mat.

7. 7

   Wet your hands lightly to prevent the rice from sticking. Take about 3/4 cup of seasoned sushi rice and spread it evenly over the nori, leaving a 1/2-inch strip clear at the top edge (the far end from you).

8. 8

   Arrange about a quarter of the spicy tuna mixture, a few cucumber sticks, and several avocado slices in a line across the center of the rice.

9. 9

   Using the bamboo mat, carefully lift the edge closest to you and begin to roll it tightly over the fillings. Apply gentle, even pressure to compact the roll. Continue rolling, pulling the mat away from the roll as you go, until the roll is complete. Lightly dampen the exposed nori edge with water to seal it.

10. 10

    Repeat the rolling process for the remaining nori sheets and fillings.

11. 11

    Using a very sharp, damp knife, slice each roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean, precise slices.

12. 12

    Serve immediately with soy sauce, wasabi, and pickled ginger, if desired.