Spicy Tuna Cucumber Roll Recipe
Make Spicy Tuna Cucumber Roll Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Spicy Tuna Filling
Assembly & Garnish
Tools (optional — not eaten)
Method
Sushi Rice
- 1
Rinse rice
Place the short-grain rice in a fine-mesh sieve or bowl and rinse under cold water, gently swishing, until the water runs almost clear (about 3–4 rinses). Drain 10 minutes.
- 2
Cook rice
Combine the rinsed rice and 1.65 cups water in a saucepan with a tight-fitting lid. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Turn off heat and let sit, covered, 10 minutes.
- 3
Season rice
While rice rests, warm rice vinegar, sugar and salt in a small bowl or microwave for a few seconds and stir until dissolved. Transfer rice to a large bowl. Gently fold in the vinegar mixture with a wooden spoon or rice paddle to coat without mashing the grains. Fan or let rice cool to warm (not hot) — about 10–15 minutes.
Spicy Tuna Filling
- 4
Prepare tuna
Pat the sushi-grade tuna dry with paper towels. Use a sharp knife to finely dice into small even pieces (or pulse briefly in a food processor for a slightly creamier texture).
- 5
Mix spicy dressing
In a small bowl combine Japanese mayonnaise, Sriracha, chili garlic sauce (if using), soy sauce, and sesame oil. Taste and adjust heat/salt: add more Sriracha for spice or more mayo for creaminess.
- 6
Combine tuna and seasonings
Add the diced tuna, sliced scallion and toasted sesame seeds to the dressing. Gently fold until evenly coated. Chill in refrigerator 10 minutes to let flavors meld (keep covered).
Assembly & Garnish
- 7
Prepare cucumber
Trim the cucumber ends. Using a vegetable peeler, peel alternating wide strips to create a decorative stripe (optional). Cut the cucumber lengthwise into 4 even strips or, for a cucumber-wrapped roll, slice each cucumber lengthwise into long thin ribbons (use mandoline or peeler). If you prefer a traditional nori-on-outside roll, cut cucumber into long matchsticks about 1/4" thick.
- 8
Prepare nori and mat
Place a bamboo mat on work surface and wrap with plastic. Put a sheet of nori shiny-side down on the mat. With wet fingers, spread about 3/4 cup of sushi rice evenly over the nori leaving a 1-inch strip at the far edge uncovered.
- 9
Add fillings
Across the center of the rice, arrange a line of cucumber (matchsticks or ribbons) and place about 2.5–3 oz of the spicy tuna mixture along the cucumber. If making cucumber-wrapped (no nori outside) lay a few cucumber ribbons overlapping across the mat first, then add rice and a little tuna.
- 10
Roll
Lift the near edge of the mat and roll firmly but gently away from you, tucking the filling as you go. Apply even pressure to form a tight roll. Continue rolling until sealed; use a little water on the uncovered nori edge to stick if needed.
- 11
Slice
Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 pieces. For clean cuts, press the knife straight down rather than sawing.
- 12
Plate and garnish
Arrange the pieces on a plate. Garnish with a sprinkle of toasted sesame seeds, thin scallion, a small dab of wasabi if desired, pickled ginger on the side, and serve with soy sauce and chili oil or extra Sriracha for drizzling.
- 13
Storage note
Consume within 24 hours for best quality. Store leftover spicy tuna separately from rice or rolls in an airtight container in the refrigerator up to 24 hours (raw fish short shelf life).
