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spicy-tuna-hand-rolls

Sushi at home is such a fun and easy meal to make—perfect for a night with friends, family, or even a date. All the prep can be done in under 45 minutes, and from there, everyone gets to build their own hand rolls, customizing each one to their liking. It’s interactive and playful, but also genuinely delicious—warm, vinegared rice, cold fish, and that crisp snap of the nori when you bite in. Best Practices: Use sushi-grade fish—always ask your fishmonger directly. Keep the rice warm and the fish cold—that contrast is key. Slice the tuna with a very sharp knife to preserve the clean texture. Wet your hands before handling rice so it doesn’t stick. You can even use a rubber spatula if you don’t want to use your hands. Slice and fold the sushi vinegar into the rice for nicely separated grains—don’t mash or stir or it will become mushy. Keep the nori sealed and dry until the moment of assembly for maximum crunch.

Ingredients