Spicy Tuna Sushi Rolls are a tasty treat made with fresh tuna mixed with spicy mayo, rolled in rice and seaweed. They’re full of flavor and perfect for sushi lovers who like a little heat.
I have to admit, I can’t stop eating these! Every bite makes me want to add more hot sauce—so good and a little bit messy but totally worth it.
If you want, serve with soy sauce and pickled ginger for an authentic touch. I like making these at home because I can control the spice level and have fun!
Ingredients & Substitutions
Fresh tuna: Use sushi-grade tuna for the best flavor and texture. I like Albacore or Yellowfin. If you can’t find fresh, opt for high-quality canned tuna in oil, drained well — it works in a pinch but won’t be as vibrant.
Sushi rice: Short-grain rice is key for sticky, tender sushi. I rinse mine until clear to remove excess starch. For a quick swap, use jasmine rice, but you’ll want to add extra rice vinegar for moisture and flavor.
Rice vinegar: Essential for that tangy sushi rice flavor. I prefer seasoned rice vinegar for ease. If you only have plain vinegar, stir in a little sugar and salt to replicate the taste.
Spicy mayo: A mix of mayonnaise and sriracha creates the spicy kick. I love a touch of lime juice for brightness. For an alternative, use Greek yogurt with a dash of hot sauce for a lighter option.
Nori sheets: These seaweed sheets hold everything together. If you want a low-sodium option, try soy wraps, though the flavor will differ slightly.
How do I roll sushi tightly and evenly?
Use a bamboo mat and keep the rice and fillings manageable. Wet your fingers to prevent sticking. Spread rice evenly over nori, leaving space at the top. Tuck in fillings and roll tight using the mat, pressing gently as you go. Seal with a little water at the edge.
- Place nori on the bamboo mat and spread a thin layer of rice evenly over it, leaving a small border at the top.
- Lay fillings in a line near the bottom edge of the rice-covered nori.
- Lift the edge of the mat and roll away from you, tucking fillings inside.
- Press gently to shape and seal the roll, using a bit of water if needed for adhesion.
How to Make Spicy Tuna Sushi Rolls?
Ingredients You’ll Need:
Sushi Rice
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Filling
- 8 oz sushi-grade tuna, diced
- 2 tbsp spicy mayo
- 1 cucumber, julienned
- 4 sheets nori (seaweed)
Additional
- Soy sauce for serving
- Wasabi and pickled ginger (optional)
- Supplies: bamboo sushi mat, sharp knife
How Much Time Will You Need?
Prep time: 30 minutes. Cooking rice: 20 minutes. Resting: 10 minutes. Assembling rolls: 10 minutes. Total about 1 hour.
Step-by-Step Instructions:
1. Prepare the Sushi Rice
Wash the rice until water runs clear. Cook with water until tender. Mix rice vinegar, sugar, and salt. Fold into rice. Cool slightly.
2. Mix the Tuna Filling
Combine diced tuna with spicy mayo in a bowl. Set aside.
3. Prepare the Nori and Vegetables
Lay a sheet of nori on the bamboo mat. Spread a thin layer of rice evenly over nori. Add cucumber strips and tuna mixture across the middle.
4. Roll the Sushi
Use the bamboo mat to tightly roll the sushi from one end. Seal the edge. Repeat with remaining sheets.
5. Slice and Serve
Use a sharp knife to cut each roll into 8 pieces. Serve with soy sauce, wasabi, and ginger if desired.
