Spicy Tuna Roll
User Reviews
4.9
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Prep Time
20 mins
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Total Time
17 mins
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Servings
6 sushi rolls
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Calories
140 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Japanese
Spicy Tuna Roll
Description
This Spicy Tuna Roll starts with sushi rice prepared and cooled to room temperature, spread over nori seaweed sheets. The filling is made by chopping sashimi-quality ahi tuna and mixing it with sesame oil, Japanese mayonnaise, and sriracha hot sauce for a creamy, spicy flavor profile. The combination is placed on the rice, and the roll is shaped using a bamboo mat covered with plastic wrap to prevent sticking.
The roll provides a tender texture from the fresh tuna contrasted with the slightly sticky sushi rice and crispy nori exterior. Optional thinly sliced cucumber can add freshness and crunch. Served with soy sauce, wasabi, and pickled ginger, these rolls embody elements of traditional sushi with a spicy twist.
The recipe yields about six full-sized rolls or ten smaller rolls. Sushi is best consumed fresh but can be refrigerated briefly wrapped tightly in plastic. Variations include adding other seafood, fruits, or garnishes like sesame seeds or eel sauce. Preparing sushi without a mat can be done using parchment paper as a makeshift rolling surface.
Ingredients
- 1 recipe sushi rice
- 100 grams ahi tuna sushi grade
- 1 Tablespoon sesame oil
- 2 teaspoons mayonnaise Japanese style
- 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
- sushi ginger pickled
- soy sauce low-sodium
Instructions
- Prepare sushi rice, and allow to cool to room temperature before assembling rolls.
- 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.
- 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.
- Make spicy tuna filling: Chop the tuna into small pieces. Add to a bowl. Add sesame oil, mayo and sriracha and mix to combine.
- 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.
- 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.
- 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).
- 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.
- 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
- This recipe yields enough for about six large or ten small sushi rolls.
- Use sushi-grade ahi tuna from a reputable source to ensure freshness and safety for raw consumption.
- Japanese mayonnaise combined with sriracha creates authentic spicy tuna flavor; sriracha mayo can be used as a shortcut.
- Consume sushi shortly after preparation for best texture; store refrigerated wrapped tightly but note rice hardens over time.
- Variations include adding ingredients like cucumber, avocado, or garnishes such as sesame seeds and eel sauce.
- If a bamboo rolling mat is unavailable, use parchment paper to roll the sushi.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6sushi rolls
Amount Per Serving
Calories 140 kcal
% 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.
User Reviews
Overall Rating
4.9
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