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
Units
Scale
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
