This spicy tuna sushi roll is surprisingly easy to make and oh so delicious! If you are new to sushi making, no worries, I will show you my easy method for rolling sushi so you get a beautiful and delicious roll every time.
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This spicy tuna roll, also known as a California roll to some has tuna, you can mince the tuna or leave it in a strip, known as shichimi style, either way you make it, it will taste very similar and is really just a personal preference.
Where do I find sushi grade tuna?
Do a google search for sushi grade fish in your area, fish markets and a lot of meat departments carry it, Asian markets or higher end butchers will also have it. You can really use any fresh tuna, just see when the butcher got the fish and check the smell, texture and integrity of the fish you are using. There is always a risk of food borne illness but just try your best to keep things fresh.
We are going to toss the tuna in rice wine vinegar for this recipe so that will also limit food borne illness a little by giving the tuna a little cure. I also like to rinse my fish and pat it dry before preparing if I am worried about it at all.
This roll can be mildly spicy to super spicy depending on your preference and I will how you how to add heat or keep things mild in the recipe below.
How do I roll a sushi roll with the rice on the outside?
Rolling sushi with the rice on the outside may seem intimidating but I have a few tips and tricks that makes things easy and stress free.
First – Lay down plastic wrap on your work surface then add rice.
Second – Press down the rice with your hands the best you can in the shape of the nori seaweed wrapper, then place another piece of plastic wrap over top of the rice and use a rolling pin to compress the rice so it’s thin and evenly compressed.
Third – Remove the plastic wrap from the top of rice. if using a large nori sheet, cut so it’s the size of the sushi rolls diameter you want, I usually cut it into 3/4th and discard the remaining 1/4 of the sheet. Lay the nori seaweed wrap with the rough side down on the rice. Once it’s down, it will immediately stick to the rice. If you have any spots that need more rice, you can tuck a little rice under it the best you can.
Fourth – Trim the sides of the rice around the nori, leaving a little space of rice showing.
Fifth – Add filling, then lift up the sides of the plastic wrap on each side and bring roll together so the ends meet in the middle or slightly overlap. Turn roll on it’s side and with the plastic wrap still on the roll, use your hands to gently press the roll together.
Sixth – Use a sushi mat or towel to press your roll together so it’s nicely compressed and secure. Remove plastic and trim the loose ends of the roll.
Seventh – If adding sauces and toppings you can add them now or you can slice first, again this is preference.
Eighth – Slicing the sushi roll can be intimidating but if you use a serrated knife that is dipped in either rice vinegar or water between each slice it is easy to do. Gently and slowly saw through the roll, so you get through the nori wrap without pulling it out and messing up your roll.
Ninth – Plate and enjoy.
Tenth – Do it again and see how much better you get!
What you need to make this spicy tuna sushi roll:
makes 2 rolls
- ~2 cups cooked and cooled sushi rice – this can be cooked up to a few days in advance
- .20 pounds tuna – sushi grade, any variety of tuna, finely minced OR sliced into long strips
- 1 teaspoon sriracha – more for more heat
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- pinch of salt
- Dash or more of cayenne pepper – if you want heat this will bring it. add a dash for mild, more or really spicy
- 1/2 large avocado – thinly sliced
- Toasted sesame oil – drizzle in the middle
For toppings:
- Sriracha – added on top, as much or as little as you want
- 2 tablespoons spicy mayo – to make use 1 tablespoons mayo and teaspoons sriracha together
- Sesame seeds
- 3 tablespoons unagi or eel sauce
- OR mix together
- 2 tablespoons dark soy sauce or regular soy sauce
- 2 teaspoons oyster sauce
- Pinch of sugar
Instructions for spicy tuna sushi roll:
- Lay down sushi rice on plastic wrap, press down, cover top o rice with plastic wrap and use rolling pin to press rice so its thin and uniform to fit the nori wrap size and shape.
- Add the seaweed rough side down.
- Mince the tuna, if mincing, and mix with sriracha, toasted sesame oil, rice wine vinegar, salt and cayenne pepper. If leaving tuna whole, then add those ingredients to the whole pieces and mix them around in the liquid.
- Add tuna down the middle of the nori wrap followed by the avocado.
- Drizzle a little sesame oil down the middle of the roll.
- Close roll and bring ends together, press together with your hands then use a sushi mat or towel to help press and form the sushi roll.
- Cut off the loose ends off, then slice with a water or rice vinegar coated serrated knife by slowly and gently sawing through each slice, re-dipping the knife if rice starts to stick to it.
- Add sriracha, spicy mayo, unagi or eel sauce or if you can’t find it then mix together soy sauce, oyster sauce and a pinch of sugar to mimic eel sauce.
- Top with sesame seeds and enjoy!
Spicy Tuna Sushi Roll
Ingredients
- ~2 cups cooked and cooled sushi rice – this can be cooked up to a few days in advance
- .20 pounds tuna – sushi grade any variety of tuna, finely minced OR sliced into long strips
- 1 teaspoon sriracha – more for more heat
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- pinch of salt
- Dash or more of cayenne pepper – if you want heat this will bring it. add a dash for mild more or really spicy
- 1/2 large avocado – thinly sliced
- toasted sesame oil – drizzle in the middle
- Sriracha – added on top as much or as little as you want
- 2 tablespoons spicy mayo – to make use 1 tablespoons mayo and teaspoons sriracha together
- Sesame seeds
- 3 tablespoons unagi or eel sauce
- OR mix together
- 2 tablespoons dark soy sauce or regular soy sauce
- 2 teaspoons oyster sauce
- Pinch of sugar
Instructions
- Lay down sushi rice on plastic wrap, press down, cover top o rice with plastic wrap and use rolling pin to press rice so its thin and uniform to fit the nori wrap size and shape.
- Add the seaweed rough side down.
- Mince the tuna, if mincing, and mix with sriracha, toasted sesame oil, rice wine vinegar, salt and cayenne pepper. If leaving tuna whole, then add those ingredients to the whole pieces and mix them around in the liquid.
- Add tuna down the middle of the nori wrap followed by the avocado.
- Drizzle a little sesame oil down the middle of the roll.
- Close roll and bring ends together, press together with your hands then use a sushi mat or towel to help press and form the sushi roll.
- Cut off the loose ends off, then slice with a water or rice vinegar coated serrated knife by slowly and gently sawing through each slice, re-dipping the knife if rice starts to stick to it.
- Add sriracha, spicy mayo, unagi or eel sauce or if you can’t find it then mix together soy sauce, oyster sauce and a pinch of sugar to mimic eel sauce.
- Top with sesame seeds and enjoy!