Spicy Tuna Salad Sushi Roll
Bring bold flavors and sushi-making fun to your kitchen with this Spicy Tuna Salad Sushi Roll recipe! Featuring perfectly seasoned sushi rice, creamy avocado, crisp cucumber, and a zesty, homemade spicy tuna salad made with sushi-grade tuna, mayonnaise, and a kick of sriracha, this recipe is a must-try for sushi enthusiasts. Rolled in a sheet of nori and topped with a sprinkle of toasted sesame seeds, these rolls deliver a delightful balance of textures and flavors in every bite. With step-by-step instructions, including tips for using a bamboo mat and achieving clean, professional cuts, this recipe is perfect for beginners and seasoned sushi makers alike. Serve it with soy sauce, pickled ginger, and wasabi for a restaurant-quality sushi experience at home! Perfect for entertaining or treating yourself, this sushi roll combines freshness and spice in just 50 minutes.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Granulated sugar
- 0.5 teaspoons Salt
- 6 ounces Sushi-grade tuna
- 2 tablespoons Mayonnaise
- 1 tablespoon Sriracha sauce
- 1 teaspoon Soy sauce
- 2 stalks Green onions
- 4 full sheets Nori sheets
- 0.5 whole Cucumber
- 1 whole Avocado
- 2 teaspoons Sesame seeds
- 2 tablespoons Optional - Soy sauce for dipping
- 2 tablespoons Optional - Pickled ginger for serving
- 1 teaspoon Optional - Wasabi for serving
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat. Stir until dissolved, then remove from heat.
Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture using a wooden spoon or spatula. Let the rice cool to room temperature, covering it with a damp towel to prevent drying.
Finely chop the sushi-grade tuna and transfer it to a mixing bowl.
Add mayonnaise, sriracha sauce, and soy sauce to the bowl with the tuna. Mix well to form a smooth, spicy tuna salad. Set aside.
Thinly slice the cucumber and avocado into long, even strips for easy rolling.
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay one nori sheet (shiny side down) on top.
Wet your hands to prevent sticking, then spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Sprinkle 1/2 teaspoon of sesame seeds over the rice for extra flavor.
Flip the nori sheet over so the rice faces the sushi mat. Spread a thin layer of the spicy tuna salad horizontally across the center of the nori.
Add a few strips of cucumber and avocado on top of the tuna salad.
Using the bamboo mat, carefully roll the sushi from the bottom edge, applying gentle pressure to form a tight roll. Seal the edge with a bit of water.
Repeat the process with the remaining ingredients to make three more rolls.
With a sharp knife, slice each roll into 6-8 even pieces. Clean the knife with a damp cloth between slices for clean cuts.
Serve the sushi rolls on a platter with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.
Nutrition Facts
Calories |
1130 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 115.9 g | 42% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 21.2 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 129 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2206 mg | 47% | |
*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.
