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Spicy Tuna Sushi Roll Recipe

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★★★★★

4.6 from 76 reviews

This Spicy Tuna Sushi Roll recipe offers a flavorful twist on traditional sushi with a creamy, spicy tuna filling paired with fresh cucumber and avocado. Featuring perfectly seasoned sushi rice wrapped in nori sheets, this homemade sushi roll is rewarding to make and perfect for sushi lovers seeking a quick and tasty dish with a bit of heat.

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

Assembly

  • 3 seaweed nori sheets
  • White sesame seeds
  • Black sesame seeds
  • 1/2 cucumber (cut into long sticks)
  • 1 avocado (sliced)

Instructions

  1. Prepare the spicy tuna filling: In a bowl, combine the well-drained canned tuna, mayonnaise, sriracha chili sauce, optional gochugaru chili powder, chopped green onion, and sesame oil. Mix thoroughly until well incorporated and set aside.
  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 enough water to cover according to your rice cooker’s instructions. Cook the rice until tender and fully cooked.
  3. Season the rice: In a small saucepan, combine the rice vinegar and granulated sugar. Heat over low heat and stir continuously until the sugar dissolves completely, then remove from heat. Gradually pour this seasoned vinegar mixture over the cooked rice. Using a rice paddle, gently fold and cut through the rice to evenly distribute the seasoning, being careful not to mash the grains. Let the rice cool to room temperature.
  4. Assemble the sushi rolls: Wrap a bamboo sushi mat with plastic wrap to prevent sticking. On a clean surface, place a sheet of nori with the shiny side down on the bamboo mat. Take a portion of the prepared sushi rice and evenly spread it over the nori, leaving space along the top and bottom edges. Sprinkle white and black sesame seeds evenly over the rice.
  5. Flip and add filling: Carefully flip the nori so that the rice side is down on the mat. Arrange about one-third of the spicy tuna filling along the center of the nori sheet. Add a few cucumber sticks and slices of avocado on top of the tuna mixture.
  6. Roll the sushi: Using the bamboo mat, tightly roll the nori into a log shape, pressing gently but firmly to shape the sushi roll. Ensure the edges seal properly to hold the roll together.
  7. Slice and serve: Using a sharp serrated knife, dip the blade in water between cuts to prevent sticking and slice the sushi roll into pieces about 3/4 to 1 inch thick. Trim the ends for cleaner edges if desired. Arrange the rolls on a serving plate and serve with wasabi, pickled ginger, and soy sauce if preferred.

Notes

  • Adjust the amount of sriracha chili sauce according to your spice preference.
  • Using a rice cooker improves the consistency of the sushi rice but stovetop cooking is also possible.
  • Gochugaru is optional but adds an authentic Korean chili flavor; it can be omitted if unavailable.
  • Ensure the knife used for slicing sushi is sharp and wet the blade between cuts to get clean slices.
  • Wrap the bamboo mat with plastic wrap before use to prevent rice from sticking and for easier cleanup.

Keywords: spicy tuna roll, sushi roll, homemade sushi, sushi recipe, spicy tuna sushi, sushi rice, nori roll

Find it online: https://cookwithyana.com/spicy-tuna-sushi-roll-recipe/