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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
