Spicy Tuna Roll Recipe

Spicy tuna rolls using cooked tuna on a white sushi plate with black chopsticks in the background.

Delicious Spicy Tuna Roll Sushi Recipe with Step-by-Step Instructions

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Course: Main Course

Cuisine: Japanese

Keyword: Spicy tuna roll, Spicy Tuna Roll Sushi

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Rolls

Calories: 571kcal

Equipment

1 Bamboo Sushi Mat
1 Pot for cooking sushi rice
1 Sharp knife and cutting board

Ingredients

Sushi Rice

1 1/3 cups Sushi rice dried, will cook to 4 cups
1/4 cup Sushi vinegar

Sushi Roll

4 Nori sheets
4 5 oz. Cans of cooked tuna
1/2 Cup Japanese mayonaise (Kewpie recommended)
1/4 Cup Sriracha sauce
Black sesame seeds

Instructions

Cook Sushi Rice

Rinse 1 1/3 cups of sushi rice by placing it in a colander and running water through it until the water is clear.
After the rice is rinsed, add it to a sauce pan with 1 1/2 cups of water. Be sure to check the package for the exact amount of water needed as it can vary depending on the brand of rice.
Bring the water to a boil and then reduce the heat to low. Cover and let the rice simmer for 20 to 30 minutes, or until the water is absorbed and the rice is soft.
Remove the rice and place into a bowl or dish and let cool. I would line the dish with parchment paper prior to adding the rice to avoid sticking.
Mix 1/4 cup of sushi vinegar into your rice. Stir until it has absorbed into the rice. Once cooled and fully absorbed, your rice is ready to roll!

Prepare the Spicy Tuna Filling

Drain the four cans of tuna well and add to a small mixing bowl.
Add the Japanese mayonnaise and sriracha sauce and gently mix together until combined.

Assemble the Spicy Tuna Rolls

Cover your bamboo sushi mat with plastic wrap. This will help keep the rice from sticking to it.
Cut the top 1/4 from the nori sheet. This helps to keep each piece of the roll more bite-sized and easier to eat with chopsticks.
Next, place the nori sheet onto the plastic wrap with the shiny side facing down. Then press around 3/4 cup of rice onto the nori sheet in an even layer. Tip: Combine a bowl of water and a splash of rice vinegar and use to wet your hands prior to handling the sushi rice. This will prevent the rice from sticking to your hands.
Evenly sprinkle sesame seeds on your sushi rice.
Gently flip the nori sheet over so the rice is facing down. You will add the filling directly to the nori sheet with the rice on the outside.
Spoon about 1/4 of the spicy tuna mixture onto the nori sheet and spread evenly across the middle of the sheet.
Use the bamboo sushi mat to fold your roll until it's completely enclosed. Once the rice is making contact with the nori sheet, pull back the sushi mat so it doesn't get caught in the sushi. Still using the sushi mat as your guide, finish rolling until the roll is completely wrapped. Then wrap the sushi mat around the roll and gently press, tightening the roll together.
Keep in mind that rolling sushi is an art that may take some practice so don’t get frustrated if it doesn’t look perfect your first time. It will get easier the more you do it.
Using a sharp knife, cut the roll into 8 pieces. I do this by first cutting the roll in half. Then cutting each half in half. Then cutting each fourth in half. Tip: Be sure to clean and wet the edge of your knife before cutting each roll.
I usually serve with soy sauce and wasabi. Sushi rolls are traditionally served with pickled ginger as well.

Video

Notes

You can control how thick your sushi rolls are by how much of the nori sheet you use. This recipe uses 3/4 of the nori sheet which provides enough room for the filling while keeping the roll bite sized.

If you like larger rolls rolls you can use the entire nori sheet. If you like smaller rolls you can use 1/2 of the nori sheet.

Nutrition