Crispy Spicy Tuna Rolls
No rolling mat required—stack sushi rice, spicy mayo, and seared tuna on crispy nori sheets, then slice into bites. Crunchy, creamy, and on the table in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 1.5 cups sushi rice (cooked, seasoned, room temperature)
- 4 sheets nori sheets (seaweed)
- 6 oz sushi-grade ahi tuna, sliced 1/4-inch thick
- 2 tbsp sriracha or chili oil
- 3 tbsp mayonnaise
- ½ cucumber cucumber, sliced into thin matchsticks
- 2 tbsp sesame seeds (black, white, or both)
Instructions
- 1
Whisk sriracha and mayo together in a small bowl until smooth and bright red.
- 2
Heat a thin film of oil in a large skillet over high heat until shimmering, about 1 minute.
- 3
Lay nori sheets on a cutting board. Spread a thin layer of sushi rice on each, leaving 1/2 inch at the top.
- 4
Sear tuna slices 15 seconds per side—edges should char but center stays raw. Transfer to a plate.
- 5
On each rice-topped nori, layer cucumber matchsticks, seared tuna, a drizzle of spicy mayo, and a pinch of sesame seeds.
- 6
Roll tightly from the bottom, pressing gently. Slice each roll in half with a wet, sharp knife and serve immediately.
Tools you’ll need
- small mixing bowl
- large skillet
- cutting board
- sharp knife
- paper towels
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