If you’re craving sushi but want to whip something up at home that’s both delicious and surprisingly simple, you’re going to LOVE this Spicy Tuna Sushi Roll Recipe. I absolutely love how this recipe balances creamy, spicy, and fresh flavors in every bite — plus, it’s a total crowd-pleaser. Whether you’re a sushi newbie or a seasoned pro, I’m excited to share my easy tips so your sushi rolls come out perfect every time.
Why You’ll Love This Recipe
- Easy to Make at Home: You don’t need fancy sushi skills or special equipment to nail this spicy tuna roll.
- Versatile Flavor: It strikes that perfect balance between creamy mayo, heat from sriracha, and a subtle nuttiness from sesame oil.
- Perfect for Any Occasion: Whether it’s a family dinner, a party appetizer, or a casual lunch treat, this recipe impresses every time.
- Customizable Heat Levels: You can easily adjust the spice amount to make it mild or fiery — all up to your taste buds!
Ingredients You’ll Need
These ingredients work beautifully together to create a classic spicy tuna sushi roll that’s fresh and flavorful. When shopping, look for good-quality canned tuna and fresh veggies for the best results.
- Canned tuna: I use well-drained canned tuna for convenience and flavor—you want it packed in water or oil depending on your preference.
- Mayonnaise: This brings creaminess—Japanese mayo is ideal but regular works fine too.
- Sriracha chili sauce: This adds that spicy kick—adjust the quantity to suit your heat tolerance.
- Gochugaru (Korean chili pepper powder): Optional, but I love the smoky flavor it adds.
- Green onion: Finely chopped to give a fresh, mild onion flavor.
- Sesame oil: Just a teaspoon gives a wonderful nutty aroma.
- Short-grain sushi rice: Essential for sticky sushi rice texture, rinse until water runs clear for best results.
- Rice vinegar: Balances sweetness and tang to season the rice perfectly.
- Granulated sugar: Dissolves in the vinegar to add mild sweetness.
- Seaweed nori sheets: Look for quality sheets with a shiny side that face down.
- White sesame seeds: Gives nice crunch and nuttiness.
- Black sesame seeds: Adds pretty color contrast and extra flavor.
- Cucumber: Cut into long sticks for that refreshing crunch.
- Avocado: Sliced for creamy texture that complements the spicy tuna.
Variations
I like to keep it classic most times, but this recipe is super versatile—you can easily swap ingredients to suit your mood or dietary needs. Feel free to mix and match as you please!
- Variation: For a pescatarian-friendly version, try using fresh sashimi-grade tuna instead of canned—just dice it and mix with the spicy mayo.
- Dairy-Free: Swap out the regular mayo with a vegan mayo alternative for a dairy-free roll that’s just as creamy.
- Heat Level: Adjust the sriracha or omit gochugaru completely for milder rolls.
- Additional Fillings: I’ve added crunchy tempura flakes or pickled radish in a pinch to amp up the texture.
How to Make Spicy Tuna Sushi Roll Recipe
Step 1: Prepare the Spicy Tuna Filling
Start by draining your canned tuna really well—this makes a big difference so your filling isn’t watery. In a bowl, mix the tuna with mayonnaise, sriracha, optional gochugaru, chopped green onions, and a splash of sesame oil. Stir until everything’s evenly combined. You’ll want this mixture creamy and nicely spicy; taste as you go to get your perfect heat level.
Step 2: Cook and Season the Sushi Rice
This is where patience pays off. Wash the short-grain sushi rice until the water runs clear—that extra rinsing removes starch and prevents mushy rice. Cook it in your rice cooker with water as per instructions. While the rice cooks, gently warm rice vinegar and sugar in a small saucepan, stirring until the sugar dissolves. Once the rice is done, carefully fold in the vinegar mixture using a slicing motion—not stirring—to preserve that fluffy texture. Let it cool slightly before assembling.
Step 3: Assemble the Spicy Tuna Sushi Roll
Wrap your bamboo sushi mat in plastic wrap (trust me, it makes cleanup way easier). Lay a nori sheet shiny side down on the mat, spread an even layer of rice over it, leaving a little border at the edges for sealing. Sprinkle white and black sesame seeds over the rice for extra flavor and crunch. Flip the sheet so the rice faces down (this helps prevent sticking). Then, layer a third of your spicy tuna mix along with cucumber sticks and avocado slices on the nori side, nearest to you. Roll tightly using the mat, pressing firmly to keep it all together. Use a sharp serrated knife dipped in water to slice into ¾ to 1-inch pieces—clean cut every time and no rice sticking!
Pro Tips for Making Spicy Tuna Sushi Roll Recipe
- Draining Tuna Well: I learned the hard way—extra liquid in your tuna makes the roll soggy and harder to roll tightly.
- Rinsing Rice Thoroughly: Taking the time to rinse rice fully before cooking removes excess starch and prevents clumps.
- Sharp Knife for Cutting: A serrated knife dipped in water stops the rice from sticking and gives perfect slices.
- Rolling Technique: Use the bamboo mat to gently but firmly press as you roll, making a compact and neat sushi log every time.
How to Serve Spicy Tuna Sushi Roll Recipe
Garnishes
I love sprinkling a little extra toasted sesame seeds on top for crunch and visual appeal. Also, fresh sliced green onions or thinly sliced jalapeños add a nice pop if you want extra brightness or heat. Serving with classic wasabi, pickled ginger, and soy sauce completes the experience.
Side Dishes
My go-to sides are a simple miso soup or seaweed salad to keep things light and balanced. You can also pair with edamame or a crisp cucumber salad for fresh veggies that complement the spicy tuna roll’s creaminess.
Creative Ways to Present
For special occasions, I like arranging sushi rolls on a large platter lined with shiso leaves or bamboo leaves for an authentic touch. Adding edible flowers or drizzles of spicy mayo on top makes it feel fancy and fun for guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (rare in my house!), wrap the sushi rolls tightly in plastic wrap and store in an airtight container in the fridge. Try to enjoy within 24 hours because sushi rice tends to toughen over time.
Freezing
I don’t recommend freezing spicy tuna sushi rolls because the texture of the rice and avocado can get mushy when thawed. It’s best enjoyed fresh or refrigerated briefly.
Reheating
Since sushi is best cold or at room temperature, I usually don’t reheat it. If you want to soften the rice a bit, leaving it out at room temperature for 15-20 minutes helps restore its softness.
FAQs
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Can I use fresh tuna instead of canned for the spicy tuna sushi roll?
Absolutely! If you have access to sashimi-grade fresh tuna, dice it up finely and mix it with the spicy mayo mixture for a fresher, more traditional sushi experience. Just ensure it’s very fresh and handled safely.
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How spicy is the Spicy Tuna Sushi Roll Recipe?
The heat level depends entirely on how much sriracha and gochugaru you add. I suggest starting with less and adjusting to taste. It’s easy to make it mild or fiery depending on your preference.
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Do I need special sushi rice for this recipe?
Using short-grain sushi rice is key because it has the perfect sticky texture that holds your rolls together. Regular long-grain rice won’t work as well for rolling sushi.
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Can I make the spicy tuna filling ahead of time?
Yes, you can prepare the spicy tuna filling a few hours ahead and keep it covered in the fridge. Just give it a stir before assembling your sushi rolls.
Final Thoughts
This Spicy Tuna Sushi Roll Recipe has become a staple in my kitchen because it’s simple, tasty, and so satisfying. I love sharing it with friends who are a little intimidated by making sushi at home—it always surprises them how easy it is! Give it a try, and I’m sure it’ll quickly become your favorite sushi roll to make and devour. Trust me, once you get the hang of the rolling technique and the perfect spicy tuna mix, you’ll keep coming back for more.
Print
Spicy Tuna Sushi Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 3 sushi rolls (24-30 pieces)
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
A flavorful and easy-to-make Spicy Tuna Sushi Roll featuring a creamy, spicy tuna filling combined with perfectly seasoned sushi rice, fresh cucumber, and avocado wrapped in seaweed. This homemade sushi is perfect for a delicious and impressive meal or snack.
Ingredients
Spicy Tuna Filling
- 1 can tuna, well drained
- 1 tablespoon mayonnaise
- 1-2 tablespoons sriracha chili sauce, to your 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 seaweed nori sheets
- White sesame seeds, for sprinkling
- Black sesame seeds, for sprinkling
- 1/2 cucumber, cut into long sticks
- 1 avocado, sliced
Instructions
- Prepare the spicy tuna filling: In a bowl, combine the drained canned tuna, mayonnaise, sriracha chili sauce (adjust to your preferred spice level), gochugaru chili powder if using, chopped green onion, and sesame oil. Mix thoroughly until evenly combined and set aside to let the flavors meld.
- Prepare the sushi rice: Rinse the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Place the washed rice in a rice cooker and add water according to your rice cooker’s instructions. Cook the rice until tender.
- Season the sushi rice: In a small saucepan, combine rice vinegar and granulated sugar. Heat gently over medium heat, stirring occasionally until the sugar is completely dissolved and the mixture is hot but not boiling. Gradually pour this vinegar mixture over the cooked rice and use a rice paddle or spatula to gently fold and cut through the rice until well incorporated and the rice is shiny.
- Assemble the sushi rolls: Cover your bamboo sushi rolling mat with plastic wrap to prevent sticking. On a clean surface, place a nori sheet shiny side down onto the mat. Spread a layer of the seasoned sushi rice evenly over the nori, leaving about one inch clear at the top and bottom edges to seal the roll. Sprinkle white and black sesame seeds evenly over the rice.
- Add the filling: Flip the nori sheet carefully so the rice side is down on the mat. Place about one-third of the spicy tuna mixture along the edge closest to you, then add several cucumber sticks and avocado slices over the spicy tuna.
- Roll the sushi: Using the bamboo mat, begin rolling the nori over the filling tightly but gently, pressing and shaping it into a firm cylindrical log. Continue rolling until the entire sheet is rolled up, using the mat to help keep it compact.
- Cut the sushi rolls: Using a sharp serrated knife dipped in water to prevent sticking, cut the roll into 8-10 pieces about ¾” to 1″ thick. Trim the edges if you want cleaner, uniform rolls. Arrange the sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce if desired.
Notes
- This recipe yields 3 full sushi rolls, each cut into 8-10 pieces, perfect for serving 3-4 people as a meal.
- Adjust the amount of sriracha to your preferred spice level for a milder or spicier roll.
- Using plastic wrap over the bamboo mat helps prevent the rice from sticking and makes rolling easier.
- Keep your knife wet when slicing to get clean cuts and prevent the rice from sticking.
Nutrition
- Serving Size: 1 sushi roll (8-10 pieces)
- Calories: 320
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 30 mg
