Description
A vibrant and flavorful Spicy Tuna Sushi Roll made with canned tuna, creamy mayonnaise, spicy sriracha, and crunchy fresh vegetables, wrapped in nori seaweed with seasoned sushi rice. Perfect for sushi lovers seeking a quick and delicious homemade roll.
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 sheets seaweed nori
- 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 with mayonnaise, sriracha sauce, gochugaru chili powder (if using), chopped green onion, and sesame oil. Mix well until all ingredients are thoroughly incorporated. Set aside.
- 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 into a rice cooker and add water according to your rice cooker’s instructions. Cook the rice until tender and fluffy.
- Make the Rice Seasoning: In a small saucepan, combine the rice vinegar and granulated sugar. Heat gently and stir until the sugar is completely dissolved. Remove from heat and let cool slightly.
- Season the Rice: Transfer the cooked rice to a large bowl. Gradually pour the vinegar and sugar mixture over the rice. Use a rice paddle or wooden spoon to gently fold and cut through the rice to evenly distribute the seasoning without mashing the grains. Allow the rice to cool to room temperature.
- Assemble the Sushi Rolls: Wrap your bamboo sushi mat with plastic wrap to prevent sticking. Place a sheet of nori seaweed shiny side down on the mat. Take a handful of seasoned sushi rice and evenly spread it over the nori, leaving about 1 inch clear at the top and bottom edges. Sprinkle white and black sesame seeds evenly over the rice.
- Flip and Fill: Carefully flip the seaweed sheet so the rice faces downward on the mat. Along the edge closest to you, evenly spread about one-third of the spicy tuna filling, and arrange a few cucumber sticks and avocado slices alongside the tuna.
- Roll the Sushi: Using the bamboo mat, tightly roll the seaweed sheet away from you, pressing gently to form a firm, round sushi log. Ensure the roll is tightly sealed.
- Cut the Sushi: Using a sharp serrated knife dipped in water (to prevent sticking), slice the sushi roll into pieces about ¾ to 1 inch thick. For neat presentation, trim off the ends before slicing the remainder of the roll.
- Serve: Arrange the sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce on the side if desired.
Notes
- Yields 3 full sushi rolls, each cut into 8-10 pieces.
- Use a sharp serrated knife and dip it in water before slicing to get clean cuts without squashing the roll.
- Adjust the spiciness by varying the amount of sriracha chili sauce and gochugaru.
- If you do not have a bamboo sushi mat, you can use plastic wrap to assist in rolling.
- Leftover sushi rice can be covered and refrigerated for up to a day, but it is best fresh.
Nutrition
- Serving Size: 1 roll (approx. 8-10 pieces)
- Calories: 320
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg
