Soy-Free Spicy Tuna Sushi

Delight your taste buds with this Soy-Free Spicy Tuna Sushi, a vibrant homemade twist on a sushi bar classic tailored for those avoiding soy. Featuring tender, sashimi-grade tuna enveloped in a creamy, zesty blend of Kewpie mayonnaise, sriracha, and bright lemon juice, this sushi is perfectly balanced with crisp cucumber for a refreshing crunch. The seasoned sushi rice, infused with rice vinegar for a hint of tang, complements the nori's umami-rich layers. Rolled to perfection and sliced into bite-sized pieces, this sushi is both visually stunning and irresistibly flavorful. Ready in just 35 minutes, it’s an ideal recipe for sushi enthusiasts and soy-free eaters alike, served with optional pickled ginger and wasabi to elevate the experience. Perfect for dinner parties or a creative culinary project, this recipe proves that sushi night can be both simple and satisfying!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 teaspoons Sugar
• 0.5 teaspoons Salt
• 6 ounces Fresh tuna (sashimi-grade)
• 2 tablespoons Kewpie mayonnaise
• 1 tablespoon Sriracha sauce
• 1 teaspoons Lemon juice
• 0.5 medium-sized Cucumber
• 4 sheets Nori sheets
• 0.25 cup Water (for sealing rolls)
• 2 tablespoons Pickled ginger (optional, for serving)
• 1 teaspoons Wasabi (optional, for serving)

Directions

Step 1

Rinse the sushi rice thoroughly until the water runs clear to remove excess starch.

Step 2

In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover the pan, and let the rice simmer for 15 minutes. Remove the pan from heat and let it sit, covered, for an additional 10 minutes.

Step 3

While the rice is resting, in a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice once it has cooled slightly, ensuring even seasoning. Cover the rice with a damp towel and set aside.

Step 4

Dice the sashimi-grade tuna into small cubes and place them in a mixing bowl.

Step 5

Add Kewpie mayonnaise, sriracha sauce, and lemon juice to the tuna. Stir gently to combine, ensuring the tuna is coated evenly in the spicy mayonnaise mixture. Cover and refrigerate until ready to use.

Step 6

Peel the cucumber and slice it into thin, lengthy strips for rolling.

Step 7

Lay a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, on top of the mat. Spread an even layer of seasoned sushi rice over the nori, leaving a 1-inch margin at the top edge for sealing.

Step 8

Arrange a few strips of cucumber and a portion of the spicy tuna mixture in a horizontal line across the center of the rice.

Step 9

Using the bamboo mat, carefully roll the sushi from the bottom edge, pressing gently but firmly as you go. Seal the roll by moistening the top edge of the nori with a little water before completing the roll.

Step 10

Repeat the process with the remaining nori sheets, rice, tuna, and cucumber.

Step 11

Using a sharp knife, slice each roll into 6-8 even pieces, wiping the knife blade with a damp cloth between cuts to maintain clean edges.

Step 12

Serve the soy-free spicy tuna sushi with optional pickled ginger and wasabi on the side.

Nutrition Facts

Serving size	(933.1g)

Amount per serving	% Daily Value*
Calories	754.5

Total Fat 21.7g	0%
Saturated Fat 3.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 84.4mg	0%
Sodium 2141.0mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 3.7g	0%
Total Sugars 11.0g
Protein 50.2g	0%

Vitamin D 340.2IU	0%
Calcium 85.4mg	0%
Iron 4.6mg	0%
Potassium 886.9mg	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: 27.0%

Protein: 27.7%

Carbs: 45.3%