Spicy Tuna Roll
Unleash your inner sushi chef with this tantalizing Spicy Tuna Roll recipe that blends fresh, sushi-grade tuna with the bold kick of Sriracha and creamy mayonnaise for a flavor-packed bite every time. Perfectly seasoned sushi rice wrapped in sheets of nori, sprinkled with toasted sesame seeds, and accented by the tangy zip of pickled ginger and wasabi create a harmonious balance of textures and tastes. Whether you're recreating Japanese restaurant flavors at home or crafting an impressive appetizer for dinner parties, this guide brings authentic sushi-making to your kitchen in just under an hour. Follow the step-by-step instructions to master rolling techniques and elevate your presentation for sushi that tastes as impressive as it looks. Keywords: Spicy Tuna Roll recipe, homemade sushi, sushi-grade tuna, how to make sushi, sushi appetizers, Japanese cuisine.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 0.5 lb Fresh tuna (sushi-grade), diced
- 2 tablespoons Sriracha sauce
- 2 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 4 sheets Nori sheets
- 0.5 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and cook for 20 minutes until water is absorbed and rice is tender.
Remove from heat and let it cool for 10 minutes. Meanwhile, mix rice vinegar, sugar, and salt in a small bowl until dissolved.
Gently fold the vinegar mixture into the cooked rice with a wooden spoon or spatula, then set aside to cool completely.
In a bowl, mix diced tuna, Sriracha sauce, mayonnaise, and soy sauce until well combined to create the spicy tuna mixture.
Place a bamboo sushi mat on a clean surface and put a sheet of plastic wrap on top. Place one nori sheet, shiny side down, on the plastic wrap.
With dampened fingers, spread approximately 1/2 cup of the seasoned sushi rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a thin layer of sesame seeds over the rice for added texture and flavor.
Spread 2 tablespoons of the spicy tuna mixture along the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep the roll tight. Seal the edge with the border of rice-exposed nori.
Repeat the process with the remaining ingredients to create four rolls.
With a sharp knife, slice each roll into 6-8 pieces and serve with wasabi, pickled ginger, and soy sauce on the side.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3825 mg | 166% | |
| Total Carbohydrate | 168.1 g | 61% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 31.6 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 123 mg | 9% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1017 mg | 22% | |
*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.
