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Homemade Spicy Tuna Roll photo

Spicy Tuna Roll

A classic spicy tuna sushi roll with seasoned rice, creamy spicy tuna, cucumber, and green onion.
Print Recipe Save it
Prep Time 20 minutes
Total Time 17 minutes
Servings 6 sushi rolls

Equipment

  • sushi mat (bamboo) wrapped in plastic
  • Sharp Knife
  • large bowl for sushi rice
  • Small bowl of water

Ingredients
  

  • sushi rice (prepared) enough to fill rolls; cooled to room temperature
  • 100 grams sushi-grade ahi tuna chopped into small pieces
  • 1 tablespoon sesame oil
  • 2 teaspoons Japanese mayonnaise
  • 2 teaspoons Sriracha hot sauce or to taste
  • 6 nori sheets dried seaweed
  • 3 green onions chopped, for filling and topping
  • 1 English cucumber thinly sliced
  • wasabi to serve
  • pickled sushi ginger to serve
  • low-sodium soy sauce to serve

Instructions
 

  • Prepare sushi rice according to package directions and let it cool to room temperature before assembling the rolls.
  • If you want smaller rolls, fold stacked nori sheets in half, press to crease, then gently separate to get half sheets; otherwise use whole nori sheets.
  • Wrap the bamboo sushi mat in two long pieces of plastic wrap so rice and nori won't stick to the mat.
  • Make the spicy tuna: finely chop the ahi tuna and place in a bowl; add sesame oil, Japanese mayonnaise, and Sriracha, then mix until combined and evenly coated.
  • Place the bamboo mat on your work surface with the slats parallel to you and a nori sheet on top, dull side up, long edge nearest you.
  • Wet your fingers and spread a thin, even layer of cooled sushi rice over the nori, leaving about a 1/2-inch strip of nori at the far edge free of rice.
  • Place a line of spicy tuna along the rice slightly off-center toward you and add a couple thin cucumber slices if desired.
  • Moisten the exposed nori edge with a little water, then lift the near edge of the mat and roll away from you, pressing gently to form a firm roll; remove the mat and press briefly to shape.
  • Use a sharp, wet knife to cut each roll into 6 pieces, garnish with chopped green onion, and serve with low-sodium soy sauce, pickled ginger, and wasabi.

Notes

  • To make inside-out rolls, press sesame seeds onto rice and flip before adding filling.
  • Adjust Sriracha to control spice level.
  • Use very fresh, sushi-grade tuna for safety and best texture.
  • Wet the knife between cuts to get clean slices.
  • Plastic wrap can replace a sushi mat if needed.