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Spicy Tuna Sushi Roll
5 from 12 votes

Spicy Tuna Sushi Roll

The Spicy Tuna Sushi Roll features a homemade spicy tuna mixture combined with canned tuna, mayonnaise, sriracha, gochugaru, and sesame oil, rolled with seasoned sushi rice, nori seaweed, cucumber, and avocado. The rolls are sprinkled with black and white sesame seeds for texture and visual appeal.

Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 3
Calories: 467 kcal
Course: Side Dish, Main Course, Appetizer
Cuisine: Asian, Japanese

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:
    Cup of Yum
  1. In a bowl, combine the drained canned tuna, and add in mayonnaise, sriracha sauce, gochugaru chili powder, chopped green onion and sesame oil.
  2. Give it a good mix and set aside.
Prepare the sushi rice:
  1. Wash the short-grained sushi rice until the water runs clear.
  2. Place washed rice into a rice cooker and cover with enough water.
  3. Cook the rice accordingly.
Prepare the rice seasoning:
  1. In a small saucepan, combine the rice vinegar and sugar and bring to a simmer.
  2. Give the mixture a stir until the sugar is completely dissolved.
  3. 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:
  1. Use plastic wrap to wrap the bamboo sushi mat.
  2. On a clean work surface, place the bamboo sushi mat along with a piece of nori seaweed shiny side down.
  3. Take a portion of rice and flatten it onto the surface of the seaweed, leaving space on the top and bottom edges.
  4. Sprinkle sesame seeds evenly on the rice.
  5. Flip the seaweed sheet so the rice faces downward.
  6. Add in about ⅓rd of the spicy tuna mixture, a few slices of cucumber and avocado.
  7. Tightly roll up the seaweed, using the bamboo mat to shape it into a round log.
  8. 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).
  9. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 467

% 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.