Spicy Tuna Roll

This Spicy Tuna Roll is a sushi lover’s favorite fresh, flavorful, and packed with a perfect balance of heat and creaminess. Made with sushi-grade tuna, creamy Japanese mayo, and spicy Sriracha, it’s a restaurant-quality roll you can easily make at home. Whether you’re new to sushi rolling or a seasoned pro, this recipe delivers bold, fresh flavor every time.

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Ingredients

For the Sushi Rolls

• 1 recipe Sushi Rice
• 100 grams sushi-grade ahi tuna
• 1 tablespoon sesame oil
• 2 teaspoons Japanese mayonnaise*
• 2 teaspoons Sriracha hot sauce (adjust to taste)
• 6 sheets Nori (dried seaweed)
• 3 green onions, chopped
• Optional: 1 English cucumber, thinly sliced

For Serving

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

*You can substitute regular mayonnaise mixed with a dash of rice vinegar and sugar if needed.

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Instructions

1. Prepare the Sushi Rice

Cook sushi rice according to your preferred recipe and let it cool to room temperature before assembling the rolls.

2. Prep the Nori

For large rolls, use full sheets of nori. For smaller rolls, fold two or three nori sheets in half (short ends together), crease firmly, and gently tear along the fold.

3. Set Up the Bamboo Mat

Wrap your bamboo sushi mat tightly in two layers of plastic wrap to keep it clean and prevent sticking. Place it flat on your counter with the bamboo sticks running horizontally.

4. Make the Spicy Tuna Filling

Finely chop the sushi-grade tuna. In a small bowl, combine it with sesame oil, Japanese mayo, and Sriracha. Mix well until evenly coated and creamy.

5. Assemble the Roll

Place a sheet of nori (dull side up) on your bamboo mat, with the long side facing you.
Wet your fingers and spread about ½–1 cup of sushi rice evenly over the nori, leaving about ½ inch of seaweed uncovered at the top edge.

6. Add the Filling

Spoon a line of spicy tuna mixture slightly off-center, closest to you. Add thin cucumber slices if desired.

7. Roll the Sushi

Lightly moisten the uncovered top edge of the nori with water. Lift the bamboo mat edge closest to you and roll it up and over the filling, tucking it tightly. Continue rolling, gently pulling the mat away as you go, until sealed.
Press lightly along the top and sides to shape and compact the roll.

8. Slice and Serve

Using a sharp, wet knife, cut the roll into 6 even pieces. Top with chopped green onions.
Serve immediately with soy sauce, pickled ginger, and wasabi.

Optional toppings: drizzle with spicy mayo, eel sauce, or sprinkle with crispy fried onions or microgreens for extra flair.

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Why You’ll Love This Recipe

• Restaurant-quality flavor: Tastes just like your favorite sushi bar roll — fresh, spicy, and balanced.
• Customizable heat: You control the spice level by adjusting the Sriracha.
• Fun and hands-on: Perfect for sushi night at home with friends or family.
• Healthier and fresher: Made with high-quality ingredients and less sodium than takeout.
• Beautiful presentation: Impressively colorful and appetizing!

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Tips

• Use sushi-grade tuna: Always buy fish labeled “sushi-grade” or “sashimi-grade” for safety.
• Keep hands wet: Prevents rice from sticking to your fingers while spreading.
• Sharp knife = clean cuts: Wipe your knife with a damp cloth between slices for neat pieces.
• Don’t overfill: Too much filling makes it hard to roll tightly.
• Work quickly: Nori softens as it absorbs moisture from the rice.

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Variations and Substitutions

• Protein swap: Try spicy salmon, crab, or even tofu for a vegetarian twist.
• Add crunch: Include tempura flakes, fried onions, or cucumber for texture.
• Sauce upgrade: Mix Sriracha with a bit of soy sauce and lime juice for a tangy kick.
• Inside-out rolls: Sprinkle sesame seeds on the rice before rolling for a California-style presentation.
• Low-carb option: Replace rice with cauliflower rice (lightly cooked and cooled).

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FAQs

Can I make this without raw fish?
Yes! Substitute canned tuna, cooked shrimp, or imitation crab for a cooked version.

Can I prepare the filling ahead?
Yes, the spicy tuna mixture can be made up to 4 hours ahead and kept chilled.

How do I store leftover sushi?
Sushi is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.

Do I need a bamboo mat?
It helps, but you can use parchment paper or a clean kitchen towel as a substitute.

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Serving and Suggestions

• Serve with soy sauce, wasabi, and pickled ginger on the side.
• Pair with a seaweed salad, miso soup, or edamame for a complete meal.
• For presentation, sprinkle with black sesame seeds or green onion curls.
• Enjoy alongside spicy mayo drizzle or eel sauce for restaurant-style flair.
• For a sushi platter, mix and match with California rolls, avocado rolls, or shrimp tempura rolls.