Go Back

Spicy Tuna Rolls

Shruthi
Spicy Tuna Rolls combine seasoned sushi rice, nori, fresh tuna, and a creamy spicy filling.The tuna is finely chopped and mixed with mayonnaise and chili sauce.Cucumber or avocado can be added for freshness and texture.A bamboo sushi mat helps create a tight, evenly shaped roll.A sharp, damp knife produces clean sushi slices.Serve the rolls with soy sauce, wasabi, and pickled ginger.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Japanese-American
Servings 4
Calories 450 kcal

Ingredients
  

For the Sushi Rice

  • 2 cups Japanese short-grain sushi rice
  • 2¼ cups water
  • ¼ cup rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt

For the Spicy Tuna Filling

  • 250 g sushi-grade tuna
  • 2 tablespoons Japanese mayonnaise
  • 1–2 tablespoons sriracha
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 green onions, finely sliced
  • 1 teaspoon toasted sesame seeds

For the Rolls

  • 4–6 sheets nori
  • ½ cucumber, cut into thin strips
  • ½ avocado, thinly sliced, optional

For Serving

  • Soy sauce
  • Wasabi
  • Pickled ginger
  • Sesame seeds
  • Extra green onions

Instructions
 

Rinse the Rice

  • Place the sushi rice in a large bowl.
    Cover with cold water and gently swirl.
    Drain the cloudy water.
    Repeat several times until the water becomes considerably clearer.

Cook the Rice

  • Transfer the rinsed rice to a rice cooker or saucepan.
    Add the measured water.
    Cook according to your rice cooker's instructions or until the rice is tender and the water has been absorbed.
    Allow the rice to rest for approximately 10 minutes after cooking

Season the Rice

  • Combine rice vinegar, sugar, and salt in a small bowl.
    Stir until the sugar and salt dissolve.
    Transfer the hot rice to a wide bowl.
    Drizzle the vinegar mixture over the rice.
    Gently fold the rice using a rice paddle or spatula.
    Avoid mashing the grains.
    Allow the rice to cool to room temperature.

Prepare the Tuna

  • Keep the tuna cold.
    Using a very sharp knife, finely chop the tuna into small pieces.
    For a smoother filling, chop it more finely.
    For a more textured filling, leave slightly larger pieces.

Make the Spicy Tuna Mixture

  • Place the chopped tuna in a bowl.
    Add Japanese mayonnaise, sriracha, sesame oil, soy sauce, green onions, and sesame seeds.
    Mix gently until evenly combined.
    Taste carefully and adjust the spice level if desired.

Prepare the Vegetables

  • Cut the cucumber into thin strips.
    If using avocado, slice it into thin pieces.
    Keep the vegetables relatively thin so they do not make the rolls difficult to close.

Prepare the Sushi Mat

  • Place a bamboo sushi mat on a clean work surface.
    Cover it with plastic wrap if desired for easier cleanup.
    Place one sheet of nori on the mat with the shiny side facing downward.

Spread the Rice

  • Wet your fingers with water.
    Take approximately ¾ cup of sushi rice.
    Spread it evenly across the nori, leaving about ½ inch uncovered along the far edge.
    Do not press the rice too firmly.

Add the Filling

  • Place a thin line of spicy tuna across the lower third of the rice.
    Add a few strips of cucumber and avocado if using.
    Avoid adding too much filling because overstuffed rolls are difficult to close.

Start Rolling

  • Lift the edge of the bamboo mat closest to you.
    Fold the nori and rice over the filling.
    Use your fingers to keep the filling in place.

Form the Roll

  • Continue rolling forward while applying gentle, even pressure.
    When the roll is nearly closed, give it one final gentle squeeze using the bamboo mat.

Seal the Roll

  • Moisten the exposed edge of the nori lightly with water.
    Complete the roll and press gently to seal.

Slice

  • Use an extremely sharp knife.
    Dip the blade lightly in water and wipe away excess moisture.
    Cut the roll in half.
    Then cut each half into three pieces to create six sushi pieces.
    Clean and re-moisten the knife between cuts if necessary.

Garnish

  • Arrange the sushi pieces on a serving plate.
    Sprinkle with sesame seeds and sliced green onions.

Serve

  • Serve immediately with soy sauce, wasabi, and pickled ginger.

Notes

  • Use sushi-grade tuna: Raw tuna should come from a reputable source intended for raw consumption.
  • Keep tuna cold: Refrigerate the tuna until you are ready to prepare the filling.
  • Cool the rice: Hot rice can make the nori soft and difficult to roll.
  • Don't overfill: Too much filling can cause the roll to split.
  • Wet your hands: Sushi rice is sticky, so damp hands make handling easier.
  • Sharp knife: A sharp knife produces cleaner slices.
  • Keep the rice thin: A moderate layer gives the best rice-to-filling balance.
  • Serve fresh: Sushi rolls containing raw tuna are best prepared and consumed promptly.

 

Keyword Homemade Sushi, Japanese Sushi, Spicy Tuna Maki, Spicy Tuna Rolls, Spicy Tuna Sushi, Tuna Sushi Rolls