Spicy Tuna Sushi Roll

This recipe for Spicy Tuna Sushi Roll features spicy canned tuna, avocado and cucumber rolled in seaweed with sushi rice.

What is sushi?

Sushi is a Japanese dish consisting of seasoned rice (typically with vinegar, salt and sugar) with a topping (usually fish or seafood), but can include vegetables and meat.

There are many styles and varieties of sushi, the most common being nigiri sushi, consisting of rice and fish or seafood (often served raw, but can be cooked, such as in BBQ eel sushi (unagi nigiri).

Oshizushi is a pressed/box sushi, where the rice is shaped with a wooden mold to create a rectangular block.

Makizushi is a rolled sushi which is typically wrapped in nori seaweed, whereas uramaki is an inside-out roll, with the rice facing outward, with California rolls being a well-known example.

Why you'll love this recipe

This recipe for Spicy Tuna Rolls is:

Made with cooked tuna: for those who may not like consuming raw fish or salmon, this easy canned tuna sushi is a great alternative.

Easy to make: the spicy tuna filling consists of canned tuna and a few pantry ingredients, which you can whip up in a few minutes.

Quick and delicious: whenever that craving for sushi rolls hits, you can prepare this in less than 1 hour.

Ingredients you'll need

Sushi rice:

• sushi rice: short-grain Japanese rice; not sticky glutinous rice
• rice vinegar: is a vinegar made from fermented rice; has a sweet, mild, acidic flavor
• granulated sugar

Spicy tuna:

• canned tuna: well drained; you can use "sashimi grade" tuna if you want to use raw tuna; or sub with canned salmon
• kewpie mayonnaise: you can use regular mayo
• sriracha: chili sauce, to your taste
• gochugaru (Korean chili pepper powder): or you can use another chili powder; optional
• green onion: chopped
• sesame oil: for aroma
• sesame seeds: white and/or black; toasted, optional

Other:

• seaweed sheets: nori; not the seasoned/salty seaweed snacks
• cucumber: sliced into sticks
• avocado: sliced

How to make spicy tuna rolls

Prepare the spicy tuna filling:

In a bowl, combine the drained canned tuna, and add in mayonnaise, sriracha sauce, gochugaru chili powder, chopped green onion and sesame oil.

Give it a good mix and set aside. 

Prepare the sushi rice:

Wash the short-grained sushi rice until the water runs clear.

Place washed rice into a rice cooker and cover with enough water.

Cook the rice accordingly.

Prepare the rice seasoning:

In a small saucepan, combine the rice vinegar and sugar and bring to a simmer.

Give the mixture a stir until the sugar is completely dissolved.

Gradually pour the rice seasoning mixture over top of the rice and use a rice paddle to "cut" it through the rice, until thoroughly combined.

Assemble:

Use plastic wrap to wrap the bamboo sushi mat.

On a clean work surface, place the bamboo sushi mat along with a piece of nori seaweed shiny side down.

Take a portion of rice and flatten it onto the surface of the seaweed, leaving space on the top and bottom edges.

Sprinkle sesame seeds evenly on the rice.

Flip the seaweed sheet so the rice faces downward.

Add in about ⅓rd of the spicy tuna mixture, a few slices of cucumber and avocado.

Tightly roll up the seaweed, using the bamboo mat to shape it into a round log.

Use a sharp serrated knife to cut the sushi roll (into pieces about ¾" - 1" in size), dipping the knife in water in between cuts. (Trim off the edges for cleaner sushi rolls). 

Assemble onto a plate and serve with wasabi, ginger and soy sauce, if desired.

How to serve

Serve the homemade sushi rolls with soy sauce, wasabi, and ginger, if desired.

Pair the sushi rolls with other dishes such as aburi salmon sushi, unagi (eel) sushi, tuna onigiri, wakame seaweed salad, miso soup, or spam and egg musubi.

How to store

It is best to consumed homemade sushi on the same day you prepare it.

Store any leftover sushi in an airtight container in the fridge for up to 1 day.

Do not freeze sushi, as the texture of the rice will change.

Variations & substitutions

Feel free to add whatever you like to your spicy tuna sushi roll recipe.

Try adding fried crunchy tempura or crispy fried onions for a little crunch.

Don't like spicy? Just omit the chili sauce and chili powder.

If you want to use real tuna, you can use high-quality "sashimi grade" tuna, which is tuna fish that has been frozen for a certain period and temperature to get rid of parasites. *Caution: the idea of "sushi grade" and "sashimi grade" are misleading, as there is no governing body that grades fish. You can flavor the tuna in the same manner, or use the seasoning from my Spicy Tuna Poke Bowl.

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