Description
This Spicy Tuna Sushi Roll recipe combines a creamy, spicy tuna filling with perfectly seasoned sushi rice and fresh vegetables, all wrapped in crisp nori seaweed. Easy to prepare at home using a bamboo sushi mat, this roll delivers authentic Japanese flavors with a personalized spicy kick, perfect for sushi lovers looking to craft homemade rolls.
Ingredients
Units
Scale
Spicy Tuna Filling
- 1 can tuna, well drained
- 1 tablespoon mayonnaise
- 1-2 tablespoons sriracha chili sauce, to taste
- 1 tablespoon gochugaru (Korean chili pepper powder), optional
- 1 green onion, chopped
- 1 teaspoon sesame oil
Sushi Rice
- 1 cup short-grain sushi rice, washed
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
Other Ingredients
- 3 seaweed nori sheets
- White sesame seeds, for sprinkling
- Black sesame seeds, for sprinkling
- 1/2 cucumber, cut into long sticks
- 1 avocado, sliced
Instructions
- Prepare the spicy tuna filling: In a bowl, combine the drained canned tuna with mayonnaise, sriracha chili sauce, gochugaru chili powder (if using), chopped green onion, and sesame oil. Mix well to blend all flavors thoroughly and set aside to allow the flavors to meld.
- Cook the sushi rice: Rinse the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Place the washed rice in a rice cooker, add water as per your rice cooker’s instructions, and cook until tender.
- Season the rice: In a small saucepan, heat the rice vinegar and sugar until the sugar dissolves, but do not boil. Slowly drizzle this seasoning over the cooked rice. Using a rice paddle, gently fold or “cut” the mixture into the rice without mashing, ensuring even coating and allowing the rice to cool to room temperature.
- Assemble the sushi rolls: Cover a bamboo sushi rolling mat with plastic wrap to prevent sticking. Place a nori sheet shiny side down onto the mat. Spread an even layer of rice onto the nori, leaving about an inch clear at the top and bottom edges. Sprinkle white and black sesame seeds evenly over the rice surface.
- Add the fillings: Carefully flip the seaweed so the rice is facing down. On the nori side, layer about one-third of the spicy tuna mixture, a few cucumber sticks, and avocado slices evenly along the edge closest to you.
- Roll the sushi: Using the bamboo mat, roll the sushi tightly away from you to form a firm log shape. Apply gentle but firm pressure to ensure the roll holds together.
- Slicing and serving: Using a sharp serrated knife dipped in water between cuts to prevent sticking, slice the sushi roll into pieces approximately ¾ – 1 inch thick. Discard or trim edges for tidy presentation if desired. Arrange on a plate and serve with wasabi, pickled ginger, and soy sauce if preferred.
Notes
- This recipe yields 3 full sushi rolls, each pouvant be sliced into 8-10 bite-sized pieces.
- Adjust the amount of sriracha to control the spice level according to your preference.
- Use freshly cooked rice and room temperature seasoning for the best rice texture.
- Keeping the bamboo mat covered with plastic wrap prevents rice sticking and eases cleanup.
- Wet your hands when handling the rice to avoid it sticking to your fingers.
Nutrition
- Serving Size: 1 sushi roll (approx. 8-10 pieces)
- Calories: 240
- Sugar: 3g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg
