Description
This Spicy Tuna Sushi Roll recipe features a flavorful tuna filling combined with creamy mayonnaise, spicy sriracha, and a hint of sesame oil, wrapped in seasoned sushi rice and nori sheets. Fresh cucumber and avocado add a refreshing crunch, while sesame seeds provide a nutty finish. Perfect for sushi lovers looking to replicate this favorite Japanese dish at home with easy-to-follow steps.
Ingredients
Units
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Spicy Tuna Filling
- 1 can tuna, well drained
- 1 tablespoon mayonnaise
- 1-2 tablespoons sriracha chili sauce, to taste
- 1 tablespoon gochugaru (Korean chili pepper powder), optional
- 1 green onion, chopped
- 1 teaspoon sesame oil
Sushi Rice
- 1 cup short-grain sushi rice, washed
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
Other Ingredients
- 3 sheets seaweed nori
- White sesame seeds
- Black sesame seeds
- 1/2 cucumber, cut into long sticks
- 1 avocado, sliced
Instructions
- Prepare the spicy tuna filling: In a bowl, combine the drained canned tuna with mayonnaise, sriracha chili sauce, gochugaru chili powder (if using), chopped green onion, and sesame oil. Mix thoroughly until well combined. Set aside to let the flavors meld.
- Prepare the sushi rice: Wash the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Place the washed rice into a rice cooker and add water according to your rice cooker’s instructions. Cook the rice until tender and fluffy.
- Make the rice seasoning: In a small saucepan, combine rice vinegar and granulated sugar. Heat gently over medium heat and stir until the sugar dissolves completely, then remove from heat. Gradually pour this seasoning over the cooked rice. Use a rice paddle or wooden spoon to gently fold and ‘cut’ the seasoning into the rice without mashing, ensuring even distribution. Let the rice cool to room temperature.
- Assemble the sushi rolls: Wrap your bamboo sushi rolling mat in plastic wrap for easy cleaning. Place one nori sheet shiny side down on the mat. Take a portion of the sushi rice and spread it evenly over the nori, leaving a 1-inch margin at the top and bottom edges. Sprinkle a mix of white and black sesame seeds evenly on the rice side. Carefully flip the nori sheet so the rice faces down on the plastic wrap or surface.
- Add fillings and roll: Spread about a third of the spicy tuna mixture in a horizontal line near the edge closest to you. Layer cucumber sticks and avocado slices on top of the tuna. Using the bamboo mat to help, tightly roll the sushi away from you, applying gentle pressure to form a firm cylinder. Seal the edge with a little water if necessary.
- Slice and serve: Using a sharp serrated knife dipped in water, cut the roll into 8-10 pieces, trimming edges for cleaner cuts if desired. Arrange sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce, if preferred.
Notes
- This recipe yields 3 full sushi rolls, each yielding 8-10 pieces.
- Adjust sriracha amount to control the level of spiciness in the tuna filling.
- Using plastic wrap on the bamboo mat simplifies cleaning and prevents the rice from sticking.
- Ensure the sushi rice is cooled to room temperature before assembly to avoid soggy nori.
- Slicing the sushi with a wet knife helps create clean cuts without squishing the rolls.
Nutrition
- Serving Size: 1 sushi roll (approx 8-10 pieces)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 25mg
