Spicy Tuna Roll Recipe
Tuna, spicy mayo, and cucumber wrapped in sushi rice and seaweed.
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Ingredients
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Sushi Rice
Filling
Assembly
Method
Sushi Rice Preparation
- 1
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 1.25 cups of water. Cook according to rice cooker instructions or bring to a boil over medium heat, then reduce heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool to room temperature.
Filling Preparation
- 4
Prepare the Tuna
Dice the fresh tuna into small cubes and set aside in a bowl.
- 5
Prepare the Cucumber
Julienne the cucumber into thin strips and set aside.
- 6
Mix Spicy Mayo
In a small bowl, combine the mayonnaise with sriracha sauce to taste to create the spicy mayo.
Roll Assembly
- 7
Prepare the Rolling Station
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
- 8
Spread the Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Spread the rice evenly over the nori, leaving about 1 inch of space at the top edge.
- 9
Add Fillings
In the center of the rice, place a line of diced tuna, julienned cucumber, and a drizzle of spicy mayo.
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to make a tight roll. Use a bit of water to seal the edge of the nori.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Clean the knife with a damp cloth between cuts for clean slices.
- 12
Garnish (Optional)
Sprinkle sesame seeds over the rolls if desired.
