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Classic Spicy Tuna Roll
Traditional dish · Japanese
A quintessential sushi roll featuring seasoned sushi rice, spicy tuna mixture, and nori seaweed, often served with soy sauce, wasabi, and pickled ginger.
Ingredients
- Sushi rice3 cups
- Rice vinegar1/4 cup
- Sugar2 tbsp
- Salt1 tsp
- Canned tuna (in oil or water, drained)2 cans (5 oz each)
- Japanese mayonnaise1/4 cup
- Sriracha sauce1-2 tbsp
- Sesame oil1 tsp
- Nori sheets4
- Cucumber (julienned)1/2
- Avocado (sliced)1
- Soy saucefor serving
- Wasabifor serving
- Pickled gingerfor serving
Steps
- 1
Cook sushi rice according to package directions. While rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until sugar and salt are dissolved. Gently fold the vinegar mixture into the hot cooked rice.
- 2
In a medium bowl, flake the drained tuna. Add Japanese mayonnaise, Sriracha sauce, and sesame oil. Mix well until combined. Adjust Sriracha to your spice preference.
- 3
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking. Spread a thin, even layer of sushi rice over the nori, leaving about a 1-inch border at the top.
- 4
Arrange a strip of the spicy tuna mixture horizontally across the rice, about one-third of the way up from the bottom. Add julienned cucumber and sliced avocado on top of the tuna.
- 5
Using the bamboo mat, carefully roll the nori from the bottom up, tucking in the filling. Apply gentle pressure to form a tight cylinder. Moisten the top border of the nori with a little water to seal the roll.
- 6
Remove the roll from the mat. Using a sharp, wet knife, slice the roll into 6-8 pieces. Repeat with remaining nori, rice, and filling.
- 7
Serve immediately with soy sauce, wasabi, and pickled ginger.
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