Soy-Free Spicy Tuna Sushi Roll

Elevate your sushi night with this tantalizing Soy-Free Spicy Tuna Sushi Roll, a delicious alternative for those seeking a soy-free twist on a Japanese classic. Featuring tender, sushi-grade tuna coated in a creamy sriracha-based sauce with just a hint of citrusy lemon, this roll brings bold, fiery flavors to the table. Layered with crisp cucumber, buttery avocado, and perfectly seasoned sushi rice, every bite delivers a harmonious balance of texture and taste. Toasted sesame seeds provide a delightful crunch, while the use of a bamboo sushi mat ensures a professional roll every time. Ready in under an hour and perfect for sushi enthusiasts or homemade dinner parties, this easy recipe is sure to impress. Serve fresh and pair with pickled ginger and wasabi for a restaurant-quality dining experience in the comfort of your home!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams Sushi-grade tuna
• 2 tablespoons Sriracha
• 1 teaspoon Lemon juice
• 2 tablespoons Mayonnaise (soy-free)
• 2 cups Cooked sushi rice
• 2 tablespoons Rice vinegar
• 1 teaspoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori seaweed sheets
• 0.5 Cucumber
• 0.5 Avocado
• 1 teaspoon Sesame oil
• 1 tablespoon Toasted sesame seeds
• 1 sheet Plastic wrap
• 1 Bamboo sushi mat

Directions

Step 1

Cook sushi rice according to package instructions, ensuring it is slightly sticky. Once cooked, let it cool slightly but keep it warm.

Step 2

In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice to season it. Set the rice aside to cool fully to room temperature.

Step 3

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

Step 4

In a separate small bowl, combine sriracha, soy-free mayonnaise, lemon juice, and sesame oil. Mix well to create a spicy sauce.

Step 5

Add the spicy sauce to the diced tuna and gently mix until the tuna is coated. Refrigerate until ready to use.

Step 6

Slice the cucumber and avocado into thin strips, ensuring they are of even length to fit inside the roll.

Step 7

Lay a sheet of plastic wrap on top of the bamboo sushi mat. Place a sheet of nori, shiny side down, on the plastic wrap.

Step 8

With wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch (2.5 cm) of space at the top edge of the nori sheet.

Step 9

Sprinkle a small amount of toasted sesame seeds over the rice for added texture and flavor.

Step 10

Flip the nori sheet over so the rice faces down. Add a line of cucumber, avocado, and the spicy tuna mixture to the center of the nori (on the non-rice side).

Step 11

Using the bamboo mat, carefully roll the sushi into a tight log, starting from the edge closest to you. Press gently but firmly as you roll to ensure the shape holds.

Step 12

Remove the bamboo mat and plastic wrap. Repeat the process with the remaining ingredients to make additional rolls.

Step 13

Using a sharp knife, slice each roll into 6-8 equal pieces, cleaning the knife between cuts to maintain clean edges.

Step 14

Arrange the slices on a plate and serve immediately with optional pickled ginger and wasabi if desired.

Nutrition Facts

Serving size	(985.4g)

Amount per serving	% Daily Value*
Calories	1290.5

Total Fat 51.8g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 7.5g
Cholesterol 87.5mg	0%
Sodium 2332.2mg	0%
Total Carbohydrate 139.1g	0%
Dietary Fiber 9.0g	0%
Total Sugars 12.5g
Protein 63.9g	0%

Vitamin D 136IU	0%
Calcium 156.2mg	0%
Iron 5.4mg	0%
Potassium 1724.9mg	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: 36.5%

Protein: 20.0%

Carbs: 43.5%