Spicy Tuna Roll Recipe
Spicy tuna, cucumber, and avocado wrapped in sushi rice and seaweed.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Ingredients
Spicy Tuna Filling
Vegetable Fillings
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
In a rice cooker or pot, combine the rinsed sushi rice and 2.5 cups of water. Cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season Rice
Once cooked, remove the rice from heat. In a small bowl, mix 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 0.5 teaspoon of salt until dissolved. Gently fold this mixture into the rice while it's still warm. Let the rice cool to room temperature.
Prepare Spicy Tuna Filling
- 4
Chop Tuna
Finely chop 8 oz of sushi-grade tuna and place it in a mixing bowl.
- 5
Mix Ingredients
Add 2 tablespoons of mayonnaise, 1 tablespoon of sriracha sauce, 2 tablespoons of finely chopped green onion, and 0.5 teaspoon of sesame oil to the tuna. Mix well to combine.
Prepare Vegetables
Assemble Sushi Rolls
- 8
Lay Nori
Place a sheet of nori onto a bamboo sushi mat, shiny side down.
- 9
Add Rice
With wet hands, spread an even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- 10
- 11
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge of the nori with a little water.
- 12
Slice Rolls
Use a sharp, wet knife to slice the sushi roll into 6-8 pieces.