Soy-Free Spicy Tuna Maki

Indulge in the bold and zesty flavors of Soy-Free Spicy Tuna Maki, a vibrant sushi roll perfect for those with soy sensitivities who refuse to compromise on taste. Featuring tender, sushi-grade tuna marinated in a spicy combination of soy-free sriracha, creamy mayo, and a touch of sesame oil, this recipe is a delightful twist on a classic favorite. Wrapped in perfectly seasoned sushi rice, crisp cucumber, buttery avocado, and nori, each bite offers a harmonious blend of textures and flavors. With step-by-step instructions and minimal cooking required, this homemade sushi recipe is achievable for beginners yet impressive enough for a special dinner. Serve with wasabi, pickled ginger, and extra sriracha for an unforgettable soy-free sushi experience!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 2

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

While the rice is cooling, dice the sushi-grade tuna into small, bite-sized cubes and place in a mixing bowl.

Step 5

Add the sriracha, mayonnaise, and sesame oil to the tuna, stirring until well combined. Adjust the sriracha to your spice preference.

Step 6

Thinly slice the cucumber into matchstick-sized pieces and cut the avocado into thin strips.

Step 7

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.

Step 8

Place a strip of cucumber, avocado slices, and a spoonful of the spicy tuna mixture along the center of the rice.

Step 9

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.

Step 10

Repeat with the second sheet of nori and the remaining ingredients.

Step 11

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.

Step 12

Serve the soy-free spicy tuna maki with wasabi paste, pickled ginger, and additional soy-free sriracha for dipping.

Nutrition Facts

Serving size	(685.4g)

Amount per serving	% Daily Value*
Calories	965.5

Total Fat 48.7g	0%
Saturated Fat 5.9g	0%
Polyunsaturated Fat 7.5g
Cholesterol 88.5mg	0%
Sodium 2212.5mg	0%
Total Carbohydrate 87.1g	0%
Dietary Fiber 8.5g	0%
Total Sugars 11.2g
Protein 44.7g	0%

Vitamin D 102IU	0%
Calcium 84.6mg	0%
Iron 2.8mg	0%
Potassium 1407.8mg	0%

*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.

Source of Calories

Fat: 45.4%

Protein: 18.5%

Carbs: 36.1%