Spicy Tuna Roll Recipe
Japanese · Main course · 30 min total
A classic sushi roll with a kick, featuring fresh tuna mixed with spicy mayo and rolled with sushi rice and nori.
30
min prep
min prep
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 8 ounces sushi-grade tuna, finely chopped
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha sauce (or to taste)
- 1 teaspoon sesame oil
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 avocado, sliced
- Optional: sesame seeds for garnish
Instructions
- Rinse sushi rice under cold water until water runs clear. Combine rice and water in a rice cooker or saucepan; cook according to package instructions.
- In a small bowl, mix rice vinegar, sugar, and salt. When rice is done, transfer to a large bowl and fold in vinegar mixture. Fan the rice to cool it to room temperature.
- In a small bowl, combine chopped tuna, mayonnaise, sriracha, and sesame oil. Mix well.
- Place a nori sheet shiny side down on a bamboo mat. Spread about 3/4 cup of rice evenly over nori, leaving a 1-inch strip at the top edge.
- Arrange cucumber strips, avocado slices, and a line of spicy tuna mixture along the bottom edge of the rice.
- Using the mat, roll the nori tightly away from you, applying gentle pressure. Seal the edge with a dab of water.
- Repeat with remaining ingredients. Slice each roll into 6 pieces with a sharp knife.
- Serve with soy sauce, pickled ginger, and wasabi. Garnish with sesame seeds if desired.
Tips
- Use a very sharp knife to cut rolls cleanly; wipe blade between cuts.
- Adjust sriracha to your preferred spice level.
- Store leftover rolls in an airtight container in the refrigerator for up to 1 day.
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