Spicy Tuna Sushi Recipe

• This recipe for spicy tuna sushi rolls is easy to make and ready in no time.
• Fiery sriracha and creamy mayo create an irresistible taste sensation.
• Canned tuna makes sushi-making hassle-free and budget friendly.
• Customizable Heat: Adjust sriracha levels for your preferred spice intensity.
• Impress guests with homemade sushi at gatherings or enjoy it as a simple dinner for weeknights, or bento lunch boxes.
• Beginner-Friendly: Ideal for sushi novices wanting to try their hand at homemade sushi rolls.

Cost To Make

Estimated cost = $7.25, or $1.21 a roll

Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

For the Sushi Rice

• Sushi Rice
• Water
• Sushi Vinegar
• Caster Sugar (Super Fine Sugar)
• Salt

For the Filling

• Canned Tuna: Drain your tuna.
• Mayonnaise: We recommend using Japanese mayo.
• Sriracha Sauce: This will give the spice to your sushi. If you want more spice, add more Sriracha. If you want less spice, don't use as much.
• Soy Sauce
• Caster Sugar (Super Fine Sugar)
• Salt
• Nori (Seaweed sheets)

Making The Sushi Rice

Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.

Step Two: Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.

Once at a boil, reduce the heat to low, gently stir, and cover with a lid.

Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.

Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.

Allow the rice to cool completely. Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.

For the Filling

Step One: In a medium sized bowl, combine the drained canned tuna, Japanese mayonnaise, Sriracha sauce, soy sauce, chopped green onions, and salt and pepper.

Set aside.

Putting It All Together

Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).

Step Two: Place a cut nori sheet on a bamboo rolling mat shiny side down.

Step Three: Wet your fingers with water. Spread ½ cup (100 grams, 3.53 ounces) of cooked sushi rice in the centre of the rice., leaving at least 1.5 cm (0.6 inches) at the top of the seaweed.

Step Four: Place some of the tuna filling in a thin row along the middle of the rice.

Step Five: Wet your fingers lightly and wet the top edge of the nori sheet.

Step Six: Placing your fingers on top of your filling, lift the edges of the bamboo rolling mat with your thumbs.

Step Seven: Roll the sushi rice over the filling to the top edge of the sushi rice. When rolling the sushi, press firmly on the bamboo sushi rolling mat.

Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.

Step Eight: Repeat steps 2 to 7 for remaining ingredients.

Step Nine: Cut each sushi roll into bite sized pieces with a sharp knife. It can help to lightly dampen your knife with water. Be sure to clean your knife between cuttings.

If desired, cut each roll into sixths crosswise (or bitesize pieces) with a sharp knife.

Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.

Tips for Success

• Dampen your hands with water to prevent sticking when handling the sushi rice and rolling the sushi.
• Use a sharp knife dipped in water to cleanly slice the sushi roll into bite-sized pieces, wiping the blade between cuts for neat edges.

Substitutions / Variations

• Enhance the creaminess with thinly sliced avocado rolled inside the sushi.
• Add texture with tempura flakes or crispy fried onions sprinkled over the spicy tuna filling.
• Incorporate pickled vegetables like cucumbers or carrots for a tangy contrast to the spicy tuna.
• Top the sushi with diced mango or pineapple for a sweet and refreshing flavor profile.
• Cream Cheese Surprise: Spread a layer of softened cream cheese alongside the spicy tuna for a luscious and decadent variation.

Serving Suggestions

• Arrange the Spicy Tuna Sushi on a platter garnished with pickled ginger, wasabi, and soy sauce for a stunning presentation at parties or gatherings.
• Bento Box: Pack the sushi rolls alongside a variety of Japanese-inspired sides like edamame, seaweed salad, and cucumber slices for a balanced and portable meal.
• Transform the sushi ingredients into a deconstructed sushi bowl with a base of sushi rice topped with the spicy tuna mixture, sliced avocado, shredded nori, and a drizzle of soy sauce.
• Serve sliced sushi rolls as appetizers, perfect for cocktail parties or finger food gatherings.
• Wrap the spicy tuna mixture and additional fillings in a large sheet of nori along with sushi rice to create sushi burritos, perfect for a satisfying and portable meal on the go.
• Create a vibrant sushi salad by tossing together sushi rice, mixed greens, diced vegetables, and the spicy tuna mixture, dressed with a sesame ginger vinaigrette for a refreshing and flavorful dish.
• With a sauce like mango dipping sauce, yum yum sauce, or spicy sriracha mayo.

Storage

These spicy tuna sushi rolls can be stored in an air tight container in the fridge for 1 to 2 days.