Spicy Tuna Sushi Roll
User Reviews
5
-
Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
3
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Calories
467 kcal
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Course
Side Dish, Main Course, Appetizer
Spicy Tuna Sushi Roll
Description
Spicy Tuna Sushi Roll begins by preparing a spicy tuna filling mixing canned tuna with mayonnaise, sriracha chili sauce, optional gochugaru for extra heat, chopped green onion, and sesame oil for fragrance. Sushi rice is washed, cooked, and seasoned with warm rice vinegar mixed with sugar, then gently folded to absorb. Using a bamboo mat wrapped in plastic, nori sheets are layered with an even spread of sushi rice, leaving space at edges to seal. The spicy tuna, cucumber sticks, and avocado slices are placed on the rice before rolling tightly to form cylinders. These are garnished with black and white sesame seeds that add slight crunchiness. The rolls yield 3 full sushi rolls to be cut into 8-10 pieces each, suitable for sharing or meal prep.
Ingredients
Spicy tuna:
- 1 can tuna well drained
- 1 tablespoon mayonnaise
- 1-2 tablespoon sriracha chili sauce to your taste
- 1 tablespoon gochugaru optional, Korean chili pepper powder
- 1 green onion chopped
- 1 teaspoon sesame oil
Sushi rice:
- 1 C sushi rice
- 2 tablespoon rice vinegar
- 1 teaspoon granulated sugar
Other:
- 3 Nori sheets seaweed
- white sesame seeds
- black sesame seeds
- ½ cucumber cut into long sticks
- 1 avocado sliced
Instructions
Prepare the spicy tuna filling:
- In a bowl, combine the drained canned tuna, and add in mayonnaise, sriracha sauce, gochugaru chili powder, chopped green onion and sesame oil.
- Give it a good mix and set aside.
Prepare the sushi rice:
- Wash the short-grained sushi rice until the water runs clear.
- Place washed rice into a rice cooker and cover with enough water.
- Cook the rice accordingly.
Prepare the rice seasoning:
- In a small saucepan, combine the rice vinegar and sugar and bring to a simmer.
- Give the mixture a stir until the sugar is completely dissolved.
- Gradually pour the rice seasoning mixture over top of the rice and use a rice paddle to "cut" it through the rice, until thoroughly combined.
Assemble:
- Use plastic wrap to wrap the bamboo sushi mat.
- On a clean work surface, place the bamboo sushi mat along with a piece of nori seaweed shiny side down.
- Take a portion of rice and flatten it onto the surface of the seaweed, leaving space on the top and bottom edges.
- Sprinkle sesame seeds evenly on the rice.
- Flip the seaweed sheet so the rice faces downward.
- Add in about ⅓rd of the spicy tuna mixture, a few slices of cucumber and avocado.
- Tightly roll up the seaweed, using the bamboo mat to shape it into a round log.
- Use a sharp serrated knife to cut the sushi roll (into pieces about ¾" - 1" in size), dipping the knife in water in between cuts. (Trim off the edges for cleaner sushi rolls).
- Assemble onto a plate and serve with wasabi, ginger and soy sauce, if desired.
Notes
- Yields 3 full sushi rolls, which can be cut into 8-10 pieces per roll.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 63g | 21% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 22mg | 7% |
| Sodium | 327mg | 14% |
| Potassium | 623mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 1148IU | 23% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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