This irresistible Spicy Tuna Roll delivers the perfect blend of fresh flavors and zesty heat in just 20 minutes. A restaurant-quality sushi roll you can easily master at home, packed with protein and healthy fats while keeping calories in check at just 140 per serving.
Whether you’re a sushi enthusiast or trying your hand at rolling for the first time, this foolproof recipe brings the authentic Japanese experience right to your kitchen.
Ingredients for Spicy Tuna Roll
- Sushi Rice: 1 complete recipe, cooled to room temperature
- Ahi Tuna: 100g sushi-grade, perfect for raw consumption
- Sesame Oil: 1 tablespoon, adds nutty flavor
- Japanese Mayo: 2 teaspoons, creates creamy texture
- Sriracha: 2 teaspoons, adjustable for heat preference
- Nori Sheets: 6 pieces, dried seaweed for wrapping
- Green Onions: 3, finely chopped for garnish
- English Cucumber: 1, thinly sliced (optional)
- Serving Essentials: Wasabi, pickled ginger, soy sauce
Step-by-Step Instructions
- Rice Preparation: Start with prepared sushi rice, let it cool naturally to room temperature
- Nori Setup: Break nori sheets in half for smaller rolls by folding and gently separating
- Mat Protection: Cover bamboo mat with plastic wrap on both sides to prevent sticking
- Spicy Mixture: Combine chopped tuna with sesame oil, mayo, and sriracha in a bowl
- Base Assembly: Place nori on mat, spread ½-1 cup rice evenly, leaving top edge bare
- Filling Addition: Add spicy tuna mixture and cucumber (if using) near the bottom edge
- Rolling Technique: Moisten bare edge, roll firmly using bamboo mat, squeeze gently
- Final Touch: Slice into 6 pieces, garnish with green onions, serve with condiments
Rolling Techniques
Rolling sushi is like giving a tiny present to yourself! The key is being gentle but firm. Keep your bamboo mat wrapped in plastic – this neat trick stops the rice from sticking everywhere. When you spread the rice, use light, dancing fingers (keeping them wet helps!).
Think of rolling like wrapping a blanket – start from the edge closest to you and roll forward, keeping things snug but not too tight. Don’t worry if your first few rolls aren’t perfect – even the best sushi chefs started somewhere!
Easy Substitutions
Can’t find some ingredients? No problem! If Japanese mayo isn’t available, mix regular mayo with a tiny splash of rice vinegar. For the spicy kick, regular hot sauce works instead of Sriracha, though you might need to adjust the amount.
Not a raw tuna fan? Try cooked salmon or even imitation crab meat. The cucumber adds a lovely crunch, but carrots cut into thin strips work great too!
Serving Tips
Make your sushi shine with some fun presentation ideas! Set up a little station with small dishes of soy sauce for each person. Add some wasabi and pickled ginger on the side – they’re not just pretty, they help clean your palate between bites.
Want to make it extra special? Sprinkle some sesame seeds on top, or make a zigzag pattern with spicy mayo. Don’t forget those chopsticks, but having small plates and napkins handy means guests can eat however they feel comfortable!
Storage and Safety
Raw fish needs special care! Use sushi-grade tuna from a trusted source, and keep it super cold until you’re ready to make your rolls. Once you’ve made your sushi, it’s best eaten right away.
If you need to store it, wrap each roll in plastic wrap and keep it in the fridge for no more than 24 hours. The rice might get a bit firm, but letting the rolls sit at room temperature for 10 minutes before eating helps bring back that yummy texture.
Spicy Tuna Roll
Equipment
- Bamboo Mat
- Plastic wrap
- Mixing bowl
Ingredients
Main Ingredients
- 1 recipe Sushi Rice
- 100 grams sushi grade ahi tuna
- 1 tablespoon sesame oil
For Serving
- Wasabi
- Pickled sushi ginger
- low-sodium soy sauce
Instructions
- Prepare sushi rice, and allow to cool to room temperature before assembling rolls.
- Wrap Bamboo Mat in two long pieces of plastic wrap to tightly cover it from both sides. This will keep it clean and prevent sushi rice or nori from sticking to it.
- Make spicy tuna filling: Chop the tuna into small pieces. Add to a bowl. Add sesame oil, mayo and sriracha and mix to combine.
- Place bamboo mat on a counter in front of you, with the sticks parallel to you. Place a piece of nori on the mat, dull side up, with the long side parallel to you.
- Roll and cut into 6 portions and top with chopped green onion. Serve with sides of soy sauce and pickled sushi ginger.
