Spicy Tuna Sushi Roll
A creamy and slightly spicy sushi roll made with finely chopped sushi-grade tuna mixed with chili mayo, wrapped in seasoned sushi rice and nori. The tuna filling is smooth and rich with a gentle heat that balances the mild sweetness of the rice. This sushi-bar favorite is simple, bold, and perfect for anyone who enjoys fresh seafood with a little kick.
- Total time
- 35 min
- Servings
- 2
- Calories
- 335
- Protein
- 19g
Ingredients
- 1 cup sushi rice, uncooked short-grain rice
- 1.25 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 2 nori sheets
- 5 oz sushi-grade tuna, finely chopped
- 2 tbsp Japanese mayonnaise, Kewpie mayonnaise preferred
- 1 tsp sriracha, adjust depending on desired spice
- ½ tsp sesame oil
- 2 tbsp green onions, thinly sliced
- 1 tsp sesame seeds (optional)
- 2 tbsp soy sauce (optional)
- 2 tbsp pickled ginger (optional)
- 1 tsp wasabi (optional)
Instructions
- 1
Rinse the sushi rice under cold running water until the water becomes mostly clear. This removes excess starch so the rice stays fluffy instead of sticky.
- 2
Place the rinsed rice and water into a pot or rice cooker and cook for about 15 minutes until the rice becomes tender and the water is absorbed.
- 3
Transfer the hot rice into a mixing bowl. Add rice vinegar, sugar, and salt, then gently fold everything together so the rice becomes lightly seasoned.
- 4
Allow the rice to cool until it is warm but comfortable to touch.
- 5
In a small bowl combine the finely chopped tuna, mayonnaise, sriracha, sesame oil, and sliced green onions. Mix gently until the tuna becomes creamy and evenly coated.
- 6
Place a bamboo sushi mat on a flat surface and lay one sheet of nori on top with the shiny side facing down.
- 7
Lightly wet your hands to prevent sticking and spread a thin, even layer of sushi rice across the nori, leaving about one inch uncovered at the top edge.
- 8
Spoon a line of the spicy tuna mixture across the center of the rice.
- 9
Lift the bamboo mat and carefully roll the sushi away from you while applying gentle pressure to keep the roll tight and even.
- 10
Press the exposed edge of the nori into the rice to seal the roll.
- 11
Using a sharp knife dipped in water, slice the roll into 6–8 equal pieces.
- 12
Sprinkle sesame seeds on top if desired and serve with soy sauce, pickled ginger, and wasabi.
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