Description
This Spicy Tuna Sushi Roll recipe brings the vibrant flavors of spicy tuna combined with perfectly seasoned sushi rice, fresh cucumber, and creamy avocado, all wrapped in crisp nori sheets. Easy to prepare at home, this dish offers a delightful balance of spice, creaminess, and freshness, ideal for sushi lovers looking to recreate a popular restaurant favorite.
Ingredients
Units
Scale
Spicy Tuna Filling
- 1 can tuna, well drained
- 1 tablespoon mayonnaise
- 1-2 tablespoons sriracha chili sauce, to 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
Others
- 3 seaweed nori sheets
- White sesame seeds
- Black sesame seeds
- 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 sauce, gochugaru chili powder if using, chopped green onion, and sesame oil. Mix thoroughly and set aside to allow the flavors to meld.
- Prepare the sushi rice: Wash 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, cover with the appropriate amount of water, and cook according to the rice cooker’s instructions.
- Prepare the rice seasoning: In a small saucepan, combine rice vinegar and sugar and gently bring to a simmer, stirring until the sugar has fully dissolved. Gradually pour this seasoning over the cooked rice and use a rice paddle or wooden spoon to gently fold and cut through the rice until the seasoning is evenly incorporated. Let the rice cool to room temperature.
- Assemble the sushi rolls: Wrap a bamboo sushi mat with plastic wrap to prevent sticking. Place one nori sheet on the mat with the shiny side facing down. Spread a portion of sushi rice evenly over the nori, leaving about an inch free at the top and bottom edges. Sprinkle white and black sesame seeds evenly over the rice.
- Flip and add filling: Carefully flip the nori sheet so the rice side faces down on the bamboo mat. Arrange about one-third of the spicy tuna mixture along the edge closest to you, followed by cucumber sticks and avocado slices.
- Roll the sushi: Using the bamboo mat, tightly roll the nori over the filling, shaping it into a firm round log. Once rolled completely, give it a gentle press along the mat to ensure it holds together.
- Slice the rolls: Using a sharp serrated knife dipped in water between cuts to prevent sticking, slice the sushi roll into 8-10 bite-sized pieces, trimming the edges for a clean finish.
- Serve: Arrange sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce for dipping if desired.
Notes
- Yields 3 full sushi rolls, each cut into 8-10 pieces.
- Adjust sriracha sauce to your preferred spice level.
- Using a rice cooker for sushi rice yields the best texture and consistency.
- Keep the sushi mat wrapped in plastic wrap for easier cleanup.
- To prevent rice from sticking to your hands while handling, wet your hands with water.
Nutrition
- Serving Size: 1 sushi roll (approximately 8-10 pieces)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 35 mg
