Soy-Free Spicy Tuna Maki
Dial up the flavor with this Soy-Free Spicy Tuna Maki, a vibrant twist on the classic sushi roll that's perfect for those avoiding soy. Made with tender sushi-grade tuna, creamy avocado, crisp cucumber, and a zesty blend of soy-free sriracha, mayonnaise, and sesame oil, this recipe delivers a spicy kick with every bite. The seasoned sushi rice, infused with a delicate blend of rice vinegar, sugar, and salt, complements the fresh, bold flavors, all wrapped in umami-rich nori sheets. Ready in under an hour, this maki roll is an ideal choice for an impressive homemade sushi night. Serve it with wasabi paste, pickled ginger, and extra spicy sauce for dipping, and watch it become a new favorite!
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Recipe Information
Ingredients
- 150 grams Sushi-grade tuna
- 200 grams Japanese short-grain sushi rice
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 2 sheets Nori sheets
- 1.5 tablespoons Sriracha (soy-free variety)
- 2 tablespoons Mayonnaise
- 0.5 medium Cucumber
- 0.5 medium Avocado
- 1 teaspoon Sesame oil
- 0.25 teaspoon Wasabi paste
- 50 grams Pickled ginger
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear. This removes excess starch and ensures the rice won’t be gummy.
Cook the sushi rice according to the package instructions or in a rice cooker using the appropriate amount of water. Typically, the ratio is 1:1.2 rice to water.
Once cooked, transfer the rice to a wide bowl and let it cool slightly. Mix the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the rice with a spoon or rice paddle. Let the rice come to room temperature.
While the rice is cooling, dice the sushi-grade tuna into small, bite-sized cubes and place in a mixing bowl.
Add the sriracha, mayonnaise, and sesame oil to the tuna, stirring until well combined. Adjust the sriracha to your spice preference.
Thinly slice the cucumber into matchstick-sized pieces and cut the avocado into thin strips.
Lay a sheet of nori shiny-side down on a bamboo sushi mat. With wet hands to prevent sticking, spread about half of the seasoned sushi rice evenly over the nori, leaving a 2 cm gap at the top edge.
Place a strip of cucumber, avocado slices, and a spoonful of the spicy tuna mixture along the center of the rice.
Using the bamboo mat, roll the maki tightly from the bottom edge, applying even pressure to form a firm roll. Seal the roll by moistening the exposed edge of the nori with a little water and pressing it to close.
Repeat with the second sheet of nori and the remaining ingredients.
With a sharp knife, slice each roll into 6-8 pieces. Clean the knife blade with a damp cloth between cuts to maintain clean edges.
Serve the soy-free spicy tuna maki with wasabi paste, pickled ginger, and additional soy-free sriracha for dipping.
Nutrition Facts
Calories |
966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 88 mg | 30% | |
| Sodium | 2212 mg | 96% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1408 mg | 30% | |
*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.
