Spicy Tuna Rolls
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 servings
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Calories
147 kcal
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Course
Main Course
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Cuisine
Japanese
Spicy Tuna Rolls
Description
These Spicy Tuna Rolls start with sushi rice prepared according to a standard recipe, cooled fully to prevent sogginess. The filling mixes drained tuna with finely chopped onion, mayonnaise, and sriracha sauce to create a creamy, mildly spicy mixture. A sheet of nori is placed shiny side down on a bamboo rolling mat, then covered with a thin layer of rice over about three quarters of the sheet. The spicy tuna mixture is spread in a line over the rice, then the roll is formed tightly using the mat, sealing the edge by moistening the nori. The roll is sliced into ten pieces using a wet knife to prevent sticking, yielding neat, even bites with a balanced texture of soft rice, spicy filling, and slightly chewy seaweed.
Presentation tips include keeping the nori shiny side down and using cooked rice grains or water to seal the roll effectively depending on nori brand. Keeping hands or utensils wet when handling rice is key to manage its stickiness.
Ingredients
- 2 heet nori
- 200 g sushi rice cooked
- 100 g tuna drained weight
- 0.25 onion small
- 5 tablespoon mayonnaise
- 2 tablespoon sriracha
Instructions
- Cook your sushi rice according to our Sushi Rice recipe.
- In a bowl, mix together the tuna, onion, mayonnaise and sriracha.
- Lay a sheet of nori on a bamboo rolling mat, shiny side down. Put the cooked sushi rice onto the nori and spread to cover ¾ of the nori.
- Spread the tuna mixture along the rice.
- Using a rolling mat, roll up from the bottom, tightly away from you. Leave a small amount of nori unrolled. Wet this part of the nori with water and finish rolling to seal it.
- Cut each roll into 10 pieces.
Notes
- Use 70g raw sushi rice to yield 200g cooked rice needed for this recipe.
- Wet the knife before each cut to prevent rice from sticking and to make cleaner slices.
- Always place the nori shiny side down to ensure rice sticks properly and the roll looks neat.
- If water does not seal the nori, use small cooked rice grains as a natural adhesive.
- Ensure sushi rice is fully cooled before spreading to avoid soggy rolls.
- Handle rice with wet hands or utensils as it is very sticky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Serving | 4rolls | |
| Calories | 147kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 13mg | 4% |
| Sodium | 300mg | 13% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.5g | 1% |
| Vitamin A | 97IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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