Recipes

Crazy Ex-Girlfriend Roll (Spicy Tuna & Yellowtail Sushi Roll with Avocado and Yuzu Ponzu)

Yield :
3 rolls (about 24 pieces)
Prep Time:
30 minutes
Cook Time:
30 minutes

Ingredients

For the Sushi Rice

  • 2 ½ cups cooked Calrose rice
  • 2–3 small pieces dried kelp (kombu), optional but recommended
  • 4 tablespoons rice vinegar
  • 1 ½ tablespoons sugar
  • ½ tablespoon salt

For the Spicy Tuna Filling

  • 0.4 lb sashimi-grade tuna, finely chopped
  • 1 ½ tablespoons Kewpie mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

Additional Fillings

  • 1 ripe avocado, sliced
  • 3 half sheets of nori (seaweed), cut from full sheets

For the Topping

  • 0.4 lb sashimi-grade yellowtail, thinly sliced
  • Fresh cilantro, 2–3 small stalks (leaves picked for garnish)
  • 1-2 serrano or jalapeño pepper, thinly sliced
  • Extra Sriracha, for garnish

For the Yuzu Ponzu-Style Dressing

  • 2 tablespoons yuzu juice (bottled or fresh)
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon mirin
  • ½ tablespoon sugar (adjust to taste)
  • ½ tablespoon olive oil

Directions

1. Prepare the Sushi Rice
  1. Rinse Calrose rice under cold water until the water runs clear.
  2. Cook the rice with 2–3 small pieces of dried kelp (optional but adds umami) in a rice cooker or on the stovetop until fluffy and tender. Remove kelp after cooking.
  3. While the rice is still warm, mix rice vinegar, sugar, and salt, then gently fold into the rice. Let cool to room temperature.

2. Make the Spicy Tuna

  1. In a bowl, mix chopped tuna with Kewpie mayo, Sriracha, sesame oil, and soy sauce. Set aside.

3. Assemble the Rolls

  1. Place a half sheet of nori on a bamboo sushi mat.
  2. With damp hands, spread a thin, even layer of rice across the nori.
  3. Flip the nori so the rice is facing down.
  4. Add a line of spicy tuna and avocado slices across the center.
  5. Roll tightly using the bamboo mat, applying firm pressure to shape.
  6. Lay thin slices of yellowtail sashimi across the top of the roll.
  7. Wrap the roll in plastic wrap and gently press again with the bamboo mat to secure the yellowtail on top.
  8. Use a very sharp, damp knife to slice into 8 even pieces. Carefully remove the plastic wrap.

4. Garnish + Serve

  1. Top each roll piece with a small cilantro leaf, one slice of serrano or jalapeño, and a drop of Sriracha.
  2. Either plate the rolls on top of a spooned base of yuzu ponzu dressing, or drizzle the dressing over the top just before serving.