Gluten-Free Spicy Tuna Maki
Indulge in the fresh, bold flavors of this Gluten-Free Spicy Tuna Maki, a sushi favorite that’s perfect for those with dietary restrictions. This recipe features tender sushi-grade tuna marinated in gluten-free soy sauce, Sriracha, and a touch of sesame oil, delivering an irresistible spicy kick. Paired with perfectly seasoned gluten-free sushi rice and creamy homemade spicy mayo, each roll is tightly wrapped in nori for a classic presentation. With easy-to-follow instructions and optional toppings like sesame seeds or green onions, this dish offers gourmet quality in the comfort of your kitchen. Ready in just 45 minutes, it’s ideal for an impressive appetizer or light dinner served with extra dipping sauce. Perfect for sushi enthusiasts searching for gluten-free recipes, spicy tuna maki lovers, or homemade sushi guides!
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Recipe Information
Ingredients
- 200 grams Sushi-grade tuna
- 2 tablespoons Gluten-free soy sauce
- 1 tablespoon Sriracha
- 2 tablespoons Mayonnaise
- 1 cup Gluten-free sushi rice
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 3 sheets Nori (seaweed sheets)
- 0.5 teaspoon Sesame oil
- 1 handful Optional toppings (e.g., sesame seeds, thinly sliced green onions)
Instructions
Rinse the gluten-free sushi rice under cold water until the water runs clear. This removes excess starch to prevent it from being too sticky.
Cook the rice according to the package instructions using a rice cooker or stovetop method.
While the rice cooks, combine the rice vinegar, sugar, and salt in a small bowl. Heat in the microwave (10-15 seconds) or on the stovetop until the sugar dissolves. Set aside.
Once the rice is cooked, transfer it to a large bowl. Gently fold in the rice vinegar mixture with a rice paddle or wooden spoon. Let the rice cool to room temperature.
Slice the sushi-grade tuna into small cubes and transfer to a bowl. Add gluten-free soy sauce, sesame oil, and 1 tablespoon of Sriracha. Mix well to coat the tuna evenly.
In a small bowl, combine the remaining 1 tablespoon of Sriracha with mayonnaise to create spicy mayo. Set aside.
Place a sheet of nori on a bamboo sushi mat with the shiny side down. Use damp hands to spread a thin, even layer of rice over the nori, leaving a 1 to 2 cm border at the far edge.
Spread a thin line of spicy mayo across the center of the rice. Add a line of marinated tuna on top of the spicy mayo.
Using the bamboo mat, carefully roll the nori and rice over the filling, applying gentle pressure to create a tight roll. Seal the roll by wetting the edge of the nori with a little water.
Place the roll seam-side down on a cutting board. Use a sharp knife dipped in water to slice the roll into 6-8 even pieces.
Garnish with optional toppings such as sesame seeds or green onions for added flavor and presentation.
Repeat the process with the remaining nori sheets, rice, and filling.
Serve immediately with additional gluten-free soy sauce for dipping, if desired.
Nutrition Facts
Calories |
1058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 96.8 g | 35% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 15.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 334 mg | 26% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1265 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
