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Spicy Tuna Roll

The best Spicy Tuna Roll recipe is quick to make, and absolutely delicious! You won't believe how easy it is to make incredible sushi in your own home. This will quickly become one of your favorite meals!

Prep Time
20 mins
Total Time
17 mins
Servings: 6 sushi rolls
Calories: 140 kcal
Course: Main Course , Appetizer , Snacks
Cuisine: Japanese

Ingredients

  • 1 recipe sushi rice
  • 100 grams sushi grade ahi tuna
  • 1 Tablespoon sesame oil
  • 2 teaspoons Japanese mayonnaise*
  • 2 teaspoons Sriracha hot sauce , more or less to taste
  • 6 Nori sheets , dried seaweed
  • 3 green onions , chopped
Optional:
  • 1 English cucumber , thinly sliced
For Serving:
  • wasabi
  • pickled sushi ginger
  • low-sodium soy sauce

Instructions

    Cup of Yum
  1. Prepare sushi rice, and allow to cool to room temperature before assembling rolls.
  2. Prep Nori: You can use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller California rolls. To do so, stack two or three sheets together and fold the nori in half, the two short ends coming together. Press to crease it, and then gently pull the sheets apart.
  3. Wrap Bamboo Mat in two long pieces of plastic wrap to tightly cover it from both sides. This will keep it clean and prevent sushi rice or nori from sticking to it.
  4. Make spicy tuna filling: Chop the tuna into small pieces. Add to a bowl. Add sesame oil, mayo and sriracha and mix to combine.
  5. Assemble: Place bamboo mat on a counter in front of you, with the sticks parallel to you. Place a piece of nori on the mat, dull side up, with the long side parallel to you.
  6. Place a small bowl of water next to your work station. Scoop roughly ½ cup or 1 cup (for small or large sushi rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed clear with no rice, at the top end.
  7. Add filling: Spoon some spicy tuna mixture on top of the rice, in a line slightly off center, closest to you. (Add two thin pieces of cucumber if desired).
  8. Roll: Use your fingers to gently spread some water on the top of the seaweed that doesn’t have rice on it. Then lift the end of the bamboo mat closest to you up and over the ingredients. Continue to roll, pulling the bamboo mat away from you, until completely rolled. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it hold firmly together.
  9. Cut and serve: Cut roll into 6 portions and top with chopped green onion. Serve with sides of soy sauce and pickled sushi ginger. Optional: drizzle rolls with sriracha mayo, eel sauce, or top with fried onions or micro greens.

Notes

  • Yield: This recipe, with our sushi rice recipe will make enough for about six large (full nori sheet) or about 10 small (half sheet) sushi rolls.
  • Mayo: You could use sriracha mayo, instead of making your own with Japanese mayo and sriracha. (I will say we love Japanese mayo and use it weekly for anything you'd use mayo for).
  • Raw Ahi Tuna: I buy mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it's the star of the show!
  • Storage Instructions: Sushi is best eaten right after making. Wrap them in plastic wrap to store them in the fridge but they don’t last very long in fridge as the rice will get hard.
  • Variations:
  • Rice on the Outside: Prepare the same way, but after adding rice to the nori, sprinkle roasted sesame seeds lightly over the top of the rice. Carefully flip the whole thing over, so that nori seaweed is facing up. Add spicy tuna in a line, and roll as instructed.
  • More fillings and toppings: Add cooked or tempura shrimp, cilantro, mint, green onion, mango, cucumber, avocado. Drizzle with sriracha mayo or garnish with eel sauce, salmon roe, tobiko, or fried onions
  • Make a Poke Bowl
  • Make a California Roll
  • To make Sushi Rolls without a Mat: A piece of parchment paper can be used instead of a sushi mat.

Nutrition Information

Calories 140kcal (7%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 1g Trans Fat 0.002g Cholesterol 7mg (2%) Sodium 56mg (2%) Potassium 67mg (2%) Fiber 1g (4%) Sugar 0.1g (0%) Vitamin A 517IU (10%) Vitamin C 2mg (2%) Calcium 6mg (1%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6sushi rolls

Amount Per Serving

Calories 140

% Daily Value*

Calories 140kcal 7%
Carbohydrates 19g 6%
Protein 6g 12%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 1g 5%
Trans Fat 0.002g 0%
Cholesterol 7mg 2%
Sodium 56mg 2%
Potassium 67mg 1%
Fiber 1g 4%
Sugar 0.1g 0%
Vitamin A 517IU 10%
Vitamin C 2mg 2%
Calcium 6mg 1%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.