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Spicy Tuna Roll Recipe

Name: Happy Sushi SFs Spicy Tuna Roll Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 cups short-grain sushi rice; 2.2 cups water (for cooking rice); 3 tbs rice vinegar; 1.5 tbs granulated sugar; 1 tsp fine sea salt; 10 oz sushi-grade tuna (finely diced or minced); 3 tbs mayonnaise (Japanese mayo preferred); 1.5 tbs Sriracha; 0.5 tbs chili oil (optional, for extra heat and gloss); 0.5 tbs soy sauce; 0.25 tsp sesame oil; 1 each scallion (green part only), finely sliced; 1 tsp toasted sesame seeds; 0.25 tsp kosher salt; 4 each nori sheets (full size, 8.5 x 7.5 in approx.); 1 each cucumber (English/hothouse), julienned, seeds removed; 0.5 cups spicy mayo (for drizzle) — mayo + Sriracha mix; 1 tsp additional Sriracha (for drizzle); 0.25 cups pickled ginger (gari) for serving; 1 tsp wasabi paste for serving; 0.5 cups soy sauce for serving; 2 tbs water (for sealing nori edges); 1 each bamboo sushi mat (covered with plastic wrap); 1 each sharp knife; 1 each rice paddle or wooden spoon; 1 each large bowl

Inspired by Happy Sushi SF

Time50m

Serves4

Spicy tuna, cucumbers with spicy mayo and Sriracha.

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Ingredients

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Sushi Rice & Seasoning

2 cups short-grain sushi rice

2.2 cups water (for cooking rice)

3 tbs Rice vinegar

1 1/2 tbs granulated sugar

1 tsp fine sea salt

Spicy Tuna Filling

10 oz sushi-grade tuna (finely diced or minced)

3 tbs mayonnaise (Japanese mayo preferred)

1 1/2 tbs Sriracha

1/2 tbs chili oil (optional, for extra heat and gloss)

1/2 tbs Aged soy sauce

1/4 tsp Toasted sesame oil

1 each scallion (green part only), finely sliced

1 tsp toasted sesame seeds

1/4 tsp kosher salt

Roll Assembly

4 each nori sheets (full size, 8.5 x 7.5 in approx.)

1 each cucumber (English/hothouse), julienned, seeds removed

1/2 cups spicy mayo (for drizzle) — mayo + Sriracha mix

1 tsp additional Sriracha (for drizzle)

1/4 cups pickled ginger (gari) for serving

1 tsp wasabi paste for serving

1/2 cups soy sauce for serving

2 tbs water (for sealing nori edges)

Tools (not for consumption)

1 each bamboo sushi mat (covered with plastic wrap)

1 each sharp knife

1 each rice paddle or wooden spoon

1 each large bowl

Method

Sushi Rice & Seasoning

Rinse and cook rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling with your hand, until the water runs nearly clear (about 3–4 minutes). Drain 10–15 minutes. Transfer rice to a rice cooker or pot, add 2.2 cups water and cook according to rice cooker instructions or bring to a boil, reduce to low, cover, and simmer 15 minutes. Let rest off heat, covered, 10 minutes.

Season rice

While rice cooks, combine 3 tbsp rice vinegar, 1.5 tbsp sugar and 1 tsp salt in a small bowl and whisk until dissolved. Transfer hot rice to a wide bowl (wooden hangiri preferred). Gently fold the vinegar mixture into the rice with a rice paddle or wooden spoon using cutting and fanning motions to cool the rice quickly. Aim for slightly sticky, glossy rice at body temperature. Cover with a damp towel and keep at room temperature until assembly (do not refrigerate).

Spicy Tuna Filling

Prepare tuna mix

Pat 10 oz sushi-grade tuna dry and finely dice or mince. In a medium bowl combine tuna with 3 tbsp mayonnaise, 1.5 tbsp Sriracha (adjust to heat preference), 0.5 tbsp chili oil if using, 1/2 tbsp soy sauce, 1/4 tsp sesame oil, and 1/4 tsp kosher salt. Fold gently to combine without mashing the tuna. Stir in the thinly sliced scallion and 1 tsp toasted sesame seeds. Taste and adjust seasoning: add more Sriracha for heat or a little more mayo to mellow. Keep chilled until ready to assemble.

Roll Assembly

Prepare nori and fillings

Set a bamboo sushi mat on your work surface and cover it with plastic wrap. Have a small bowl of room-temperature water nearby to wet your fingers and the nori edges. Place 1 nori sheet shiny side down on the mat. With wet hands, spread about 3/4 cup seasoned sushi rice evenly over the nori leaving a 1-inch (2.5 cm) strip at the far edge uncovered to seal.

Add fillings

Across the rice, about 1 inch from the near edge, lay a thin row of julienned cucumber (about 2–3 tbsp per roll) and a generous strip (about 2.5–3 oz) of the spicy tuna mixture. Do not overfill; keep the fillings centered for an even roll.

Roll

Lift the near edge of the mat and begin to roll away from you, pressing gently but firmly to form a compact cylinder. Pull the mat as you roll to keep pressure even. When you reach the uncovered 1-inch strip of nori, wet it lightly with the reserved 2 tbs water and finish sealing the roll. Repeat for remaining nori sheets and fillings (makes about 4 rolls).

Trim and slice

Using a very sharp knife, wet the blade with water and slice each roll into 6–8 pieces (6 for thicker slices, 8 for smaller). Wipe the knife clean and wet between cuts to keep clean edges.

Garnish and sauces

Mix 1/2 cup spicy mayo (about 1/3 cup mayo + 2 tbsp Sriracha) and place in a squeeze bottle or spoon. Drizzle spicy mayo over the top of the cut rolls and add small lines/ dots of extra Sriracha if desired. Sprinkle additional toasted sesame seeds and thinly sliced scallion on top.

Serve

Arrange pieces on a platter with pickled ginger, wasabi, and soy sauce for dipping. Serve immediately (best within 30 minutes) to maintain optimal texture and flavor.