Spicy Tuna Sushi Roll Recipe

Introduction

This Spicy Tuna Sushi Roll is a flavorful and easy-to-make dish perfect for sushi lovers at home. Combining creamy, spicy tuna with fresh cucumber and avocado, wrapped in seasoned sushi rice and nori, it offers a delightful balance of heat and texture.

Ingredients

• 1 can tuna (well drained)
• 1 Tbsp mayonnaise
• 1-2 Tbsp sriracha chili sauce (to your taste)
• 1 Tbsp gochugaru (Korean chili pepper powder) (optional)
• 1 green onion (chopped)
• 1 tsp sesame oil
• 1 cup short-grain sushi rice (washed)
• 2 Tbsp rice vinegar
• 1 tsp granulated sugar
• 3 seaweed nori sheets
• White sesame seeds
• Black sesame seeds
• 1/2 cucumber (cut into long sticks)
• 1 avocado (sliced)

Instructions

1. Step 1: Prepare the spicy tuna filling by combining the drained canned tuna, mayonnaise, sriracha sauce, gochugaru chili powder (if using), chopped green onion, and sesame oil in a bowl. Mix well and set aside.
2. Step 2: Wash the sushi rice under cold water until the water runs clear. Place the rice in a rice cooker, cover with water, and cook according to the rice cooker’s instructions.
3. Step 3: In a small saucepan, combine rice vinegar and sugar. Heat gently until the sugar dissolves, then remove from heat.
4. Step 4: Once the rice is cooked, gradually pour the vinegar mixture over it. Use a rice paddle to gently fold and “cut” the seasoning into the rice until well combined. Let the rice cool slightly.
5. Step 5: Wrap your bamboo sushi mat with plastic wrap. Place a nori sheet shiny side down on the mat.
6. Step 6: Spread a portion of sushi rice evenly over the nori, leaving space at the top and bottom edges. Sprinkle white and black sesame seeds over the rice.
7. Step 7: Flip the nori sheet so the rice side is facing down. Arrange about one-third of the spicy tuna mixture, cucumber sticks, and avocado slices along one edge.
8. Step 8: Roll the sushi tightly using the bamboo mat, shaping it into a firm round log.
9. Step 9: Use a sharp serrated knife dipped in water to cut the roll into pieces about ¾ to 1 inch thick. Trim edges if desired for cleaner pieces.
10. Step 10: Arrange sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce if desired.

Tips & Variations

• Adjust the spiciness by varying the amount of sriracha and gochugaru to suit your taste.
• For added crunch, include thinly sliced carrots or radish sticks in the filling.
• Use fresh tuna instead of canned for a more traditional sushi experience.
• To prevent rice from sticking to your hands while spreading, wet them lightly with water.

Storage

Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours for best freshness. Sushi is best enjoyed fresh, but if needed, reheat slightly at room temperature. Avoid microwaving as it can affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tuna instead of canned tuna?

Yes, fresh tuna can be used for a more authentic flavor. Just finely dice the tuna and mix it with the other ingredients to create the spicy filling.

How do I keep the rice from sticking to my hands while making sushi?

Wet your hands with water before handling the rice. This prevents sticking and makes it easier to spread the rice evenly on the nori sheets.

Spicy Tuna Sushi Roll Recipe

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★★★★★

4.9 from 149 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 3 sushi rolls (about 18 pieces) 1x
• Diet: Halal

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Description

A flavorful and spicy tuna sushi roll made with canned tuna mixed with a spicy mayo and chili blend, combined with perfectly seasoned sushi rice, fresh cucumber, and creamy avocado, all wrapped in nori seaweed and sprinkled with sesame seeds. This homemade sushi roll is easy to prepare and perfect for sushi lovers looking for a quick and delicious meal.

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Ingredients

Scale 1x2x3x

Spicy Tuna Filling

• 1 can tuna (well drained)
• 1 Tbsp mayonnaise
• 1–2 Tbsp sriracha chili sauce (to your taste)
• 1 Tbsp gochugaru (Korean chili pepper powder) (optional)
• 1 green onion (chopped)
• 1 tsp sesame oil

Sushi Rice

• 1 cup short-grain sushi rice (washed)
• 2 Tbsp rice vinegar
• 1 tsp granulated sugar

Sushi Roll Assembly

• 3 seaweed nori sheets
• white sesame seeds (for sprinkling)
• black sesame seeds (for sprinkling)
• 1/2 cucumber (cut into long sticks)
• 1 avocado (sliced)

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Instructions

1. Prepare the Spicy Tuna Filling: In a bowl, combine the drained canned tuna with mayonnaise, sriracha chili sauce, optional gochugaru chili powder, chopped green onion, and sesame oil. Mix thoroughly until well combined and set aside to allow the flavors to meld.
2. Prepare the Sushi Rice: Wash the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Place the washed rice into a rice cooker and add sufficient water according to your rice cooker’s instructions. Cook the rice until tender and fully cooked.
3. Season the Rice: In a small saucepan, combine rice vinegar and granulated sugar, and bring to a simmer over low heat. Stir until the sugar dissolves completely. Gradually pour this seasoning mixture over the cooked rice and gently fold the rice with a rice paddle or spatula to evenly distribute the seasoning without crushing the grains. Allow the rice to cool to room temperature.
4. Prepare the Bamboo Mat: Wrap a bamboo sushi rolling mat with plastic wrap to prevent sticking and set it on a clean work surface. Place one sheet of nori seaweed shiny side down on the mat.
5. Form the Sushi Roll: Take a portion of the prepared sushi rice and spread it evenly over the nori sheet, leaving about 1 inch of space at the top and bottom edges. Sprinkle white and black sesame seeds evenly over the rice. Carefully flip the nori sheet so the rice side faces down on the bamboo mat.
6. Add Fillings: Spread about one-third of the spicy tuna mixture along one edge of the nori, add cucumber sticks and avocado slices on top.
7. Roll the Sushi: Using the bamboo mat, tightly roll the seaweed sheet into a cylindrical shape, ensuring the fillings are enclosed and the roll is compact. Apply gentle but firm pressure to shape a tight log.
8. Slice the Roll: Using a sharp serrated knife dipped in water between cuts, slice the sushi roll into pieces about 3/4 to 1 inch thick. Trim the edges for cleaner presentation if desired.
9. Serve: Arrange sushi pieces on a plate and serve with optional wasabi, pickled ginger, and soy sauce for dipping.

Notes

• Make sure to drain the canned tuna thoroughly to avoid soggy sushi filling.
• Adjust the amount of sriracha and gochugaru according to your heat preference.
• Using short-grain sushi rice is essential for the right sticky texture when rolling.
• Cool the rice before assembling the sushi to prevent nori from becoming soggy.
• Wet your knife between slices to get clean cuts without tearing the rolls.
• This recipe can be customized with additional fillings such as crab, shrimp, or vegetables.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese

Keywords: spicy tuna roll, sushi recipe, homemade sushi, sushi roll, canned tuna sushi, spicy sushi