Spicy Tuna Roll
Bring the flavors of your favorite sushi bar to your kitchen with a homemade Spicy Tuna Roll.
Table of Contents
Making Sushi At Home
My daughter and I have always had a love for sushi. But the cost and availability have always been an issue. Sushi restaurants, especially good ones, are pretty expensive. So I have switched to making sushi at home. Sushi bowls, sushi burritos and sushi rolls. With a little practice and finding quality ingredients it is no trouble at all.
For this roll, you will need to make the rice and the sauce first: Sushi Rice, Sriracha Mayo
Food Safety Tip: If you’re using raw tuna, buy fish specifically sold by a reputable seller for raw consumption and keep it properly refrigerated. For extra caution, choose cooked tuna instead.
Prep Tip: Keep your ingredients chilled, work with slightly damp hands, and don’t rush the rolling process. Your first roll may be imperfect—and that’s part of the fun.
Finishing Touches: Arrange your spicy tuna rolls on a plate and sprinkle with sesame seeds. Serve alongside soy sauce, pickled ginger, and wasabi.
Storage Tips: Sushi rolls need to be kept chilled in the fridge. Do not keep leftovers for more than 24 hours, I recommend serving and consuming immediately.
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Spicy Tuna Roll
Ingredients
- 8 ounces Ahi Tuna Steak raw, minced (sushi grade)
- ¼ cup masago
- 1-2 tablespoons spicy mayo sauce
- 3 cups sushi rice cooked & cooled (but not cold)
- 3-4 sheets of nori seaweed
Instructions
- With your bamboo mat rolled flat on your work surface, place a piece of the Nori seaweed sheet on top of the mat.
- Scoop about 1 cup of sushi rice on the Nori and spread the rice evenly over the Nori sheet, firmly pressing it down (dip your fingers in the small bowl of water as often as necessary to keep the rice from sticking to your fingers).
- Flip the seaweed sheet over so the rice is now on the bamboo mat.
- In a small bowl, mix the minced ahi tuna steak, masago, and spicy mayo.
- Spread about ¼ of the tuna mixture along the long edge of the nori.
- Using the bamboo mat, carefully lift the rice and Nori sheet and tightly roll until the sushi is now the shape of a log.
- Sprinkle with tuxedo sesame seeds, if desired.
- Slice the roll into 1” pieces, wiping the knife blade clean after every slice so the rice doesn’t stick to the blade.
- Arrange the pieces to your liking and drizzle with additional spicy mayo.
- Serve with a dollop of wasabi, some pickled ginger, and soy sauce.
Notes
Nutrition
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WARNING: CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
