Spicy Tuna Roll

Make fresh and flavorful spicy tuna rolls at home with sushi-grade tuna, creamy Japanese mayo, and a kick of Sriracha. This easy sushi roll recipe shows how to prepare nori, sushi rice, and spicy tuna filling for perfect homemade sushi. Serve with soy sauce, wasabi, and pickled ginger for a restaurant-style sushi night.

Ingredients

For the Sushi Rice

• 1 recipe prepared Sushi Rice, cooled to room temperature

For the Spicy Tuna Filling

• 100 g sushi-grade ahi tuna, finely chopped
• 1 Tbsp sesame oil
• 2 tsp Japanese mayonnaise*
• 2 tsp Sriracha hot sauce (adjust to taste)
• 3 green onions, chopped

Optional Add-ins

• 1 English cucumber, thinly sliced

For Assembly

• 6 sheets Nori (dried seaweed)
• Bamboo sushi mat, wrapped in plastic wrap

For Serving

• Wasabi
• Pickled sushi ginger
• Low-sodium soy sauce

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Instructions

1. Prepare the Sushi Rice
   Make the sushi rice and allow it to cool completely to room temperature before using.
2. Prepare the Nori Sheets
   Use whole sheets for large rolls or fold and separate the nori in half to make smaller rolls.
3. Wrap the Bamboo Mat
   Cover your bamboo rolling mat tightly with plastic wrap to keep it clean and prevent sticking.
4. Make the Spicy Tuna Mixture
   In a bowl, combine chopped tuna, sesame oil, Japanese mayo, and Sriracha until evenly mixed.
5. Assemble the Roll
   • Place the bamboo mat on a flat surface with the sticks parallel to you.
   • Place a sheet of nori on top, shiny side down.
   • With wet fingers, spread about ½–1 cup sushi rice evenly over the nori, leaving a ½-inch strip uncovered at the top.
   • Add a line of spicy tuna mixture slightly below the center. Add cucumber slices if desired.
6. Roll the Sushi
   Lightly wet the uncovered edge of the nori. Using the bamboo mat, lift the side closest to you and roll it over the filling, pressing gently as you go until completely sealed. Apply light pressure with both hands to secure the roll.
7. Slice and Serve
   Cut the roll into 6 equal pieces. Garnish with green onions. Serve with soy sauce, wasabi, and pickled ginger. Optional toppings include a drizzle of spicy mayo, eel sauce, fried onions, or microgreens.

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Tips

• Always use sushi-grade tuna for food safety.
• Keep a small bowl of water nearby to dip your fingers and prevent rice from sticking.
• A sharp, wet knife makes cutting sushi much easier and cleaner.
• Chill the roll briefly before slicing if it feels too soft.

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Variations and Substitutions

• Protein: Substitute tuna with salmon or cooked shrimp for a different flavor.
• Spice Level: Adjust Sriracha to your preference or use chili oil for a different kick.
• Mayo: Replace Japanese mayonnaise with regular mayonnaise plus a pinch of sugar for a similar taste.
• Vegetarian Option: Skip the fish and fill with avocado, cucumber, and spicy mayo.

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FAQs

Can I make spicy tuna rolls ahead of time?
They are best eaten fresh, but you can prepare the filling and rice in advance. Assemble just before serving.

Do I need a bamboo mat to roll sushi?
A bamboo mat makes rolling easier, but you can also use a clean kitchen towel wrapped in plastic wrap.

How do I store leftovers?
Wrap tightly in plastic wrap and refrigerate for up to 24 hours, though the texture is best when freshly made.

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Serving Suggestions

• Pair with a light miso soup or seaweed salad.
• Serve alongside other sushi rolls like California Roll or Dragon Roll for variety.
• Add edamame as a side for a complete Japanese-inspired meal.

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Why You’ll Love This Recipe

This spicy tuna roll combines creamy, spicy, and fresh flavors in every bite. It’s simple enough to make at home, yet feels like restaurant-quality sushi. With customizable spice levels and fresh toppings, it’s perfect for sushi night with friends or a quick weeknight treat.