Spicy Tuna Roll (sushi) Recipe
Japanese · Main course · 30 min total
A classic Japanese sushi roll with fresh tuna mixed with spicy mayo, wrapped in seasoned rice and nori. This recipe makes two rolls, perfect for a light meal or appetizer.
30
min prep
min prep
2
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 cup sushi rice, cooked and seasoned with rice vinegar, sugar, and salt
- 2 sheets nori (dried seaweed)
- 4 oz sushi-grade tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tsp sriracha (or to taste)
- 1/2 tsp sesame oil
- 1/4 tsp soy sauce
- 1/4 cucumber, julienned
- 1/4 avocado, sliced
- Sesame seeds for garnish (optional)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
- In a small bowl, combine chopped tuna, mayonnaise, sriracha, sesame oil, and soy sauce. Mix well and set aside.
- Place a sheet of nori, shiny side down, on a bamboo sushi mat. Spread about 1/2 cup of seasoned rice evenly over the nori, leaving a 1-inch strip at the top edge uncovered.
- Spread half of the spicy tuna mixture horizontally across the center of the rice. Top with cucumber and avocado slices.
- Using the mat, lift the edge of the nori closest to you and roll it tightly over the filling, tucking in the ingredients. Continue rolling until the uncovered strip seals the roll. Press gently to shape.
- Repeat with the second sheet of nori and remaining ingredients.
- Using a sharp knife, slice each roll into 8 pieces. Wipe the knife clean between cuts for neat slices.
- Arrange on a plate, garnish with sesame seeds if desired, and serve with soy sauce, pickled ginger, and wasabi.
Tips
- Use sushi-grade tuna for safety and best flavor.
- Keep a bowl of water with a splash of vinegar nearby to dip your fingers to prevent rice from sticking.
- For easier slicing, chill the rolls for 5 minutes after rolling.
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