How to Make a Dry-Aged Ahi Tuna Sushi Roll at Home — Chef Joshua’s Step-by-Step Recipe
Dry-Aged Ahi Tuna Sushi Roll: Assembly Guide
This roll combines sliced tuna on top with a spicy tuna filling. Use purchased Dry-Aged Yellowfin Tuna prepared for the intended use. The instructions below cover assembling the roll, not aging fish at home.
Custom-Made Dry-Aged Fish: Plan Ahead
Our dry-aged fish is custom-made to order. Chamber space is limited, so finished fish may not be available for immediate shipment. Your order may wait for a chamber slot before its aging period begins. The stated aging period excludes that wait and shipping transit. Confirm the preparation and dispatch timeline before ordering for an event. Overnight shipping starts after the fish is ready.
Choose and handle the tuna
Confirm suitability for raw preparation with the supplier before making a raw roll. Aging and a “sushi-grade” label alone do not guarantee safety. Only use edible, properly handled portions for the filling; dried exterior trim or pieces of uncertain condition should not be minced into it. Never extend aging because the fish seems difficult to slice.
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Ingredients for one roll
- 1 sheet nori
- About 1/2 to 3/4 cup cooked, seasoned sushi rice, cooled enough to handle
- About 4 oz prepared tuna, divided between thin topping slices and filling
- 1 tsp Sriracha, adjusted to taste
- Optional: a few drops of sesame oil, thin cucumber strips, scallion
- Soy sauce, pickled ginger and wasabi for serving
These quantities are a practical home assembly version, not a transcript of the video. Use a clean bamboo mat and a sharp knife.
- Prepare the rice and garnishes first. Keep the tuna refrigerated until needed.
- Cut enough even tuna slices to cover the roll. Finely chop the remaining edible portion for the filling.
- Mix the chopped tuna with Sriracha and optional sesame oil. Add sauce gradually so the filling holds together.
- Place nori rough-side up on the mat. Spread a thin layer of rice, leaving a small border at the far edge.
- Place filling along the lower third. Add cucumber if desired. Roll with gentle, even pressure and place seam-side down.
- Arrange the tuna slices over the roll and shape gently with a clean mat. Cut into 6–8 pieces with a damp, sharp knife. If you use food wrap while shaping, remove every piece before serving.
- Serve promptly with the accompaniments. Keep raw fish and its utensils separate from ready-to-eat ingredients.
Cooked variation
For a cooked filling, cook the tuna to 145°F at the center, then flake it and mix with the sauce. Omit the raw topping and finish with cucumber or avocado. Higher-risk consumers should avoid the raw version.
More about the fish
Read the Dry-Aged Ahi buying and preparation guide for product options and delivery planning.
Collections You May Like
Browse Tuna and Dry-Aged Fish, both within our Fish catalog.
Video
Handling reference: FDA seafood guidance.
Related Sushi Guides
Try the sea bream, tuna and crab roll, review nigiri and maki assembly, or compare products in our main dry-aged fish guide.
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