Japanese · Main · Medium
Spicy Tuna Roll
Sushi grade tuna mixed with spicy mayo and scallions, rolled inside out with cucumber. Creamy, spicy, and dangerously easy to keep eating.
The whole recipe in 60 seconds
Spicy Tuna Roll, in 5 ideas
- Sushi grade tuna is non negotiable for raw preparations, buy from a trusted fish counter
- Keep the tuna cold until the moment you mix it
- Taste the spicy mayo mix and adjust the heat before you roll
- Cucumber adds crunch that balances the creamy tuna
- Roll firmly but do not crush, you want structure not mush
What you need
Ingredients
- 2 cups sushi rice, cooked
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori
- 12 oz sushi grade tuna, diced
- 3 tbsp Japanese mayo
- 1 tbsp sriracha
- 2 green onions, minced
- 1/2 cucumber, julienned
- Soy sauce and wasabi for serving
How to make it
Directions
- Season the hot rice with the vinegar, sugar, and salt mixture. Cool to room temperature.
- Mix the diced tuna with mayo, sriracha, and green onions. Taste and adjust the heat.
- Spread rice on nori, flip the sheet over, and line the tuna mixture and cucumber along the edge.
- Roll tightly with the bamboo mat, pressing firmly as you go.
- Slice into 8 pieces with a wet knife. Serve with soy sauce and wasabi.
Money saver. Ask the fish counter for sushi grade tuna ends or trim pieces. They are cheaper and perfect for dicing into rolls.