Spicy Tuna Sushi Rolls are crunchy, fresh, and full of flavor. They combine pieces of raw tuna with spicy mayo, wrapped in rice and seaweed. A great choice for sushi lovers at home.
I like making them because I can add more or less spice to match my mood. Sometimes I sneak in extra hot sauce for a fun kick! I always end up craving more.
To make it easier, use pre-cooked rice and ready-made spicy mayo. Serve with soy sauce and pickled ginger. It’s a quick, tasty treat for any sushi night!
Ingredients & Substitutions
Fresh Tuna: Use high-quality sushi-grade tuna for the best flavor and safety. I recommend needing sashimi-grade, but frozen tuna works in a pinch. Canned tuna won’t give the same raw experience, so stick with fresh or thawed frozen.
Spicy Mayo: Made with mayonnaise and Sriracha, it adds a creamy, spicy kick. I like using regular mayo, but Greek yogurt is a healthier substitute that still adds creaminess and flavor. Adjust Sriracha for heat preference.
Cooked Sushi Rice: Sticky rice is key. Use short-grain rice and rinse well before cooking. I add a little rice vinegar for tang. Jasmine rice is a decent substitute if you rinse it thoroughly, but it won’t be as sticky.
Nori Sheets: These seaweed sheets hold the roll together. Toasted nori adds flavor. If unavailable, try rice paper wraps; they’re a bit different but work for a similar roll.
how do I roll sushi tightly without tearing it?
Start with a firm but gentle pressure. Place your rolled sushi on a bamboo mat, then using your fingers, hold the edge steady. Roll it slowly, pressing lightly but evenly to keep it tight. Wrap the mat as you go for even compression.
- Wet your fingers to prevent sticking and to help shape the roll.
- Press firmly but don’t squeeze too hard—just enough to tighten the roll.
- If the roll feels loose, unroll and start again with more pressure or a better technique.
How to Make Spicy Tuna Sushi Rolls?
Ingredients You’ll Need:
For the Sushi Rice
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Spicy Tuna Filling
- 8 ounces fresh tuna, diced
- 2 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon sesame oil
- 1 green onion, chopped
For Rolling and Serving
- 4 sheets nori (seaweed)
- 1 cucumber, sliced thin
- Soy sauce, for dipping
- Wasabi and pickled ginger (optional)
How Much Time Will You Need?
40 minutes preparation, 10 minutes rolling, no rest time needed.
Step-by-Step Instructions:
1. Prepare the Sushi Rice
Cook the rice with water until tender. Mix rice vinegar, sugar, and salt. Fold into rice while it cools. Let it sit for 10 minutes.
2. Make the Spicy Tuna Filling
Combine diced tuna with mayonnaise, Sriracha, sesame oil, and green onion. Mix well and set aside.
3. Assemble the Sushi Rolls
Lay a sheet of nori on a bamboo mat. Spread a thin layer of rice on nori. Add cucumber and spicy tuna in a line. Roll tightly from one end.
4. Slice and Serve
Cut the roll into 8 pieces with a sharp knife. Serve with soy sauce, wasabi, and pickled ginger if desired.
