How to Make a Dry-Aged Ahi Tuna Sushi Roll at Home — Chef Joshua’s Step-by-Step Recipe
Make a Dry-Aged Ahi Tuna Sushi Roll at Home
If you want to prepare sushi at home that looks and tastes like it came from a high-end Japanese restaurant, this Dry-Aged Ahi Tuna Sushi Roll is the perfect place to start. In this detailed recipe, Chef Joshua Roshan shows how to use dry-aged tuna efficiently — slicing the premium portions for the top of the roll and transforming the trimmings into a flavorful spicy tuna filling.
This recipe maximizes flavor, minimizes waste, and gives you the rich, silky texture that only dry-aged fish can offer.
For more seafood tutorials and sushi guides, visit our YouTube channel:
👉 Global Seafoods YouTube Channel
⭐ Why Dry-Aged Ahi Tuna Is Better for Sushi
Dry aging intensifies natural flavor and improves the texture of tuna, making it easier to slice cleanly and perfect for sushi, sashimi, or rolls.
If you love premium sushi fish, explore these options:
These mild, firm fish are excellent for sushi-style preparations and home filleting practice.
🍣 Ingredients for Dry-Aged Tuna Sushi Roll
For the Sushi Topping:
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6–8 slices of dry-aged Ahi tuna (cut evenly for topping)
For the Spicy Tuna Filling:
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Tuna trimmings from the dry-aged loin
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1–2 tsp Sriracha
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Pinch of salt
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A touch of sesame oil (optional)
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A small amount of binder/pastry binder (optional)
For the Roll:
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1 sheet nori
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Sushi rice
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Bamboo rolling mat
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Sharp sushi knife
🔪 Step-by-Step Instructions
1. Slice Dry-Aged Tuna for the Top Layer
Start by cutting long, clean slices from the dry-aged tuna loin. These will be placed on top of the finished roll.
Chef Joshua’s Tip:
Use a slightly angled stroke and wipe the knife between cuts for smooth edges.
2. Prepare the Spicy Tuna Filling
Use the trimmed pieces from the tuna loin. Scramble (mince) the tuna by chopping repeatedly until smooth.
Mix with:
✔️ Sriracha
✔️ Salt
✔️ Optional binder
✔️ Optional sesame oil
This becomes the rich, spicy core of your sushi roll.
3. Lay Out the Nori and Rice
Place a nori sheet on a bamboo mat. Spread an even layer of sushi rice, keeping your hands wet to prevent sticking.
4. Add the Spicy Tuna Filling
Place the spicy minced tuna along the lower third of the rice. Avoid overfilling.
5. Roll and Shape
Roll tightly using the bamboo mat, shaping the cylinder firmly and evenly.
6. Place Tuna Slices on Top
Lay the sliced dry-aged tuna over the top of the roll.
Cover with plastic wrap and gently press with the mat to secure the fish.
7. Slice and Serve
Using a sharp wet knife, cut into even pieces.
Serve with soy sauce, ginger, or wasabi.
The contrast of creamy spicy tuna inside and silky dry-aged slices on top creates a perfect sushi bite.
🛒 Where to Buy Premium Sushi-Grade Fish
Order sushi-grade seafood from Global Seafoods:
For tutorials and sushi techniques:
👉 Subscribe to Global Seafoods YouTube
⭐ Final Thoughts
Making sushi at home becomes both easy and enjoyable when using quality seafood and Chef Joshua’s precise technique. Dry-aged tuna adds depth, richness, and professional texture to every bite, making this roll a great recipe for anyone looking to elevate their sushi skills.
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