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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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
Directions
Step 1
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Step 2
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.
Step 3
In a small saucepan, gently heat the rice vinegar, sugar, and salt over low heat. Stir until dissolved, then remove from heat.
Step 4
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.
Step 5
Finely chop the sushi-grade tuna and transfer it to a mixing bowl.
Step 6
Add mayonnaise, sriracha sauce, and soy sauce to the bowl with the tuna. Mix well to form a smooth, spicy tuna salad. Set aside.
Step 7
Thinly slice the cucumber and avocado into long, even strips for easy rolling.
Step 8
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay one nori sheet (shiny side down) on top.
Step 9
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.
Step 10
Sprinkle 1/2 teaspoon of sesame seeds over the rice for extra flavor.
Step 11
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.
Step 12
Add a few strips of cucumber and avocado on top of the tuna salad.
Step 13
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.
Step 14
Repeat the process with the remaining ingredients to make three more rolls.
Step 15
With a sharp knife, slice each roll into 6-8 even pieces. Clean the knife with a damp cloth between slices for clean cuts.
Step 16
Serve the sushi rolls on a platter with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.
Nutrition Facts
| Serving size | (1170.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1129.8 |
| Total Fat 49.5g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 96.3mg | 0% |
| Sodium 4111.0mg | 0% |
| Total Carbohydrate 115.9g | 0% |
| Dietary Fiber 15.3g | 0% |
| Total Sugars 21.2g | |
| Protein 57.4g | 0% |
| Vitamin D 115.7IU | 0% |
| Calcium 129.3mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 2206.0mg | 0% |
Source of Calories