Spicy Tuna Avocado Roll Recipe (+VIDEO)
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Spicy Tuna Avocado Roll Recipe (+VIDEO)
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The Spicy Tuna Roll is a classic Japanese sushi roll – smooth, creamy, and fiery spicy. Nori seaweed sheet is filled with seasoned sushi rice, avocado, and sashimi-grade tuna that’s tossed in sriracha spicy mayo. This hand roll recipe takes about 15 minutes from start to finish once the sushi rice is ready. I’ll share with you the secrets to make the best tuna sushi with a step-by-step guide!
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Ingredients
For Sushi Rice
- 1 1/2 cup sushi rice Japanese short grain rice
- 1 ½ cup water
- 1 ½ tablespoons sushi vinegar or mixing 1 tablespoons rice vinegar, 1/2 tablespoon sugar, and 1/2 teaspoon salt
For Spicy Tuna Rolls
- 4 oz sashimi-grade tuna
- 2 teaspoons mayonnaise
- 1 teaspoon Sriracha sauce
- 3 sheets nori seaweed
- 1 avocado ripe
- 2 tablespoons white sesame seeds
Optional for Serving:
- soy sauce
- Wasabi paste
- pickled ginger
Instructions
- Make the Sushi Rice: Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it’s still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
- Cut the Tuna: slice the tuna into 1/2-inch thick strips.
- In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
- Mix tuna strips with spicy mayo in a medium bowl.
- Assemble Tuna Avocado Rolls: Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
- Cut off 1/3 of the nori seaweed sheet using kitchen scissors.
- Place the remaining nori sheet towards the bottom of the mat, shinning side facing down.
- Take ¾ cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water* to prevent sticking.)
- Sprinkle with sesame seeds evenly on top. (I recommend toasting the sesame seeds first. Simply add them to a dry skillet on medium heat. Spread them evenly in the skillet and cook for about 5 minutes until lightly browned.)
- Flip the rice covered nori sheet so that rice is facing down.
- Place tuna strips and sliced avocado on top of the nori.
- Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
- Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
- Once the roll is complete, move the roll to the cutting board and cut each roll into 8 pieces.
- Serve with optional soy sauce, pickled ginger, and wasabi paste.
Equipments used:
Notes
- Great sushi rolls start with the right sushi rice. The best rice for sushi rolls is high-quality short grain Japanese rice. When cooked properly, it will stay fluffy even after it’s tightly rolled.
- *Tezu water for dipping hands: Mix together 1/4 cup water and 2 teaspoons rice vinegar.
- It’s best to eat spicy tuna rolls the same day, as the raw fish won’t taste as fresh the next day.
Nutrition Information
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Calories
68kcal
(3%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
11mg
(0%)
Potassium
65mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
132IU
(3%)
Vitamin C
1mg
(1%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24pieces (3 rolls)
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 11mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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