Michigan Roll with Spicy Mayo and Avocado

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A sushi roll bursting with fresh tuna, creamy avocado, crisp cucumber, and a spicy mayo kick inspired by Detroit’s vibrant sushi scene. This Japanese-inspired sushi recipe, ready in about 55 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 6 oz, cut into 1/2-inch strips sushi-grade tuna
• 1 small, sliced avocado
• 1/2 medium, julienned cucumber
• 4 tbsp mayonnaise
• 1 1/2 tbsp sriracha sauce
• for serving soy sauce
• 1 tbsp toasted sesame seeds

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups sushi rice under cold water until clear. Cook with 1 3/4 cups water until tender, about 15 minutes.
2. Step 2: Mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved. Gently fold into warm rice and cool to room temperature.
3. Step 3: Combine 4 tbsp mayonnaise and 1 1/2 tbsp sriracha sauce in a bowl to make spicy mayo.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo sushi mat. Wet hands and spread about 3/4 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
5. Step 5: Arrange 1 1/2 oz tuna strips, 3-4 slices avocado, and a small handful of julienned cucumber across the middle of the rice.
6. Step 6: Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge.
7. Step 7: Brush or drizzle spicy mayo over the top of the roll and sprinkle with 1 tbsp toasted sesame seeds.
8. Step 8: Using a sharp knife dipped in water, slice the roll into 6-8 pieces. Repeat with remaining ingredients.
9. Step 9: Serve with soy sauce, extra spicy mayo, and pickled ginger.