Dive into the world of sushi with our mouthwatering collection of 16 Delicious Spicy Tuna Roll Recipes! Perfect for home cooks looking to spice up their dinner routine, these recipes blend the bold flavors of spicy tuna with the artful simplicity of sushi. Whether you’re a sushi novice or a seasoned pro, there’s something here to tantalize your taste buds. Keep reading to discover your next favorite roll!
Classic Spicy Tuna Roll with Sriracha Mayo
Oh, you’re in for a treat with this Classic Spicy Tuna Roll with Sriracha Mayo. It’s the perfect blend of spicy, creamy, and fresh, making it a hit for any sushi night at home.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp Sriracha sauce
- 1 tsp soy sauce
- For assembly:
- 4 sheets nori (seaweed)
- 1/2 cucumber, julienned
- 1 avocado, sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for the perfect sticky texture.
- Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to steam and become fluffier.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to help it cool and shine.
- In a medium bowl, combine the chopped tuna, mayonnaise, Sriracha, and soy sauce. Mix well. Tip: For extra spice, add more Sriracha to taste.
- Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange the spicy tuna, cucumber, and avocado in a line along the bottom edge of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the top border with a little water to seal the roll.
- Repeat with the remaining ingredients. Slice each roll into 8 pieces with a sharp, wet knife.
Delight in the creamy, spicy kick of the tuna paired with the cool, crisp veggies. Serve these rolls with extra Sriracha mayo on the side for dipping, or top with sesame seeds for a nutty crunch.
Spicy Tuna and Avocado Roll
Perfect for those days when you’re craving something fresh yet packed with a kick, this Spicy Tuna and Avocado Roll is a game-changer. You’ll love how the creamy avocado balances the heat from the tuna, all wrapped up in a neat little package.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For the roll:
- 1 ripe avocado, sliced
- 4 sheets nori
- 1 tbsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly helps the sugar dissolve faster.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature. Tip: Fanning the rice can speed up the cooling process.
- In another bowl, combine the chopped tuna, mayonnaise, sriracha, and soy sauce. Mix well. Tip: For extra heat, add more sriracha to taste.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice, then flip the nori so the rice is facing down.
- Arrange avocado slices and a line of the spicy tuna mixture along the bottom edge of the nori.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the top border with a little water to seal the roll.
- Repeat with the remaining nori sheets and ingredients.
- Use a sharp knife to slice each roll into 8 pieces. Tip: Wetting the knife between cuts helps prevent sticking.
Unbelievably fresh and flavorful, these rolls are a delight with their creamy avocado and spicy tuna combo. Serve them with extra sriracha on the side for those who dare to turn up the heat.
Spicy Tuna Roll with Cucumber Wrap
Just when you thought sushi couldn’t get any better, here comes a Spicy Tuna Roll with a refreshing cucumber wrap. It’s light, it’s got a kick, and it’s surprisingly easy to make at home.
Ingredients
- For the tuna filling:
- 1 cup sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- 1/2 tsp sesame oil
- For the cucumber wrap:
- 1 large cucumber
- For serving:
- 1 tbsp toasted sesame seeds
Instructions
- In a medium bowl, mix the diced tuna, mayonnaise, sriracha, soy sauce, and sesame oil until well combined. Tip: For extra spice, add more sriracha to taste.
- Using a vegetable peeler, slice the cucumber lengthwise into thin, wide strips. Tip: Aim for about 8 strips, each roughly 1/8 inch thick.
- Lay a cucumber strip flat on a clean surface. Spoon about 2 tablespoons of the tuna mixture onto one end of the strip.
- Carefully roll the cucumber around the tuna mixture, pressing gently to seal. Tip: If the cucumber doesn’t stick, dab a little water on the end to help it adhere.
- Repeat with the remaining cucumber strips and tuna mixture.
- Sprinkle the rolls with toasted sesame seeds before serving.
Bite into these rolls for a crisp, cool crunch followed by the spicy, savory tuna. They’re perfect as a light lunch or an elegant appetizer at your next dinner party.
Spicy Tuna Crunch Roll with Tempura Flakes
Ready to spice up your sushi game? This Spicy Tuna Crunch Roll with Tempura Flakes is a perfect blend of heat, crunch, and umami that’ll make your taste buds dance. You’ll love how easy it is to whip up this restaurant-quality dish at home.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For assembly:
- 4 sheets nori
- 1/2 cup tempura flakes
- 1 avocado, sliced
- 1/2 cucumber, julienned
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this into the cooked rice and let it cool to room temperature.
- In a medium bowl, mix the chopped tuna with mayonnaise, sriracha, and soy sauce until well combined.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Sprinkle tempura flakes over the rice, then add a line of spicy tuna, avocado slices, and cucumber in the center.
- Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge.
- Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.
One bite of this roll and you’ll be hooked—the creamy avocado and crisp cucumber balance the spicy tuna beautifully, while the tempura flakes add an irresistible crunch. Serve with extra sriracha on the side for those who dare to go hotter.
Spicy Tuna Roll with Mango Salsa
Just when you thought sushi couldn’t get any better, here comes a Spicy Tuna Roll with Mango Salsa to prove you wrong. It’s the perfect blend of spicy, sweet, and fresh that’ll have you making it on repeat.
Ingredients
- For the Spicy Tuna Roll:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 8 oz fresh tuna, diced
- 1 tbsp sriracha sauce
- 1 tbsp mayonnaise
- 1/2 tsp sesame oil
- 4 nori sheets
- 1/2 cucumber, julienned
- For the Mango Salsa:
- 1 ripe mango, diced
- 1/4 red onion, finely chopped
- 1 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 jalapeño, seeded and minced
- Salt to taste
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Fold this into the cooked rice and let it cool to room temperature.
- In a medium bowl, mix the diced tuna with sriracha, mayonnaise, and sesame oil until well combined.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange a line of spicy tuna and cucumber along the bottom edge of the rice. Tip: Wet the border with a little water to help seal the roll.
- Roll the sushi tightly using the bamboo mat, then slice into 8 pieces with a sharp, wet knife.
- For the mango salsa, combine all ingredients in a bowl and mix well. Let it sit for 10 minutes to meld the flavors.
- Serve the spicy tuna rolls with a generous spoonful of mango salsa on top. Tip: Garnish with extra cilantro for a fresh pop of color.
Kick your sushi night up a notch with this Spicy Tuna Roll with Mango Salsa. The creamy, spicy tuna pairs perfectly with the sweet and tangy salsa, and the crisp cucumber adds a refreshing crunch. Try serving it with a side of pickled ginger for an extra zing.
Spicy Tuna and Cream Cheese Roll
Unbelievably easy to make, this Spicy Tuna and Cream Cheese Roll is your next go-to for a quick, delicious meal that packs a punch. You’ll love the creamy texture mixed with the kick of spice, all wrapped up in a neat little roll.
Ingredients
- For the filling:
- 1 cup sushi-grade tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, thinly sliced
- For the roll:
- 2 sheets nori (seaweed)
- 1 cup sushi rice, cooked
- 1 tbsp sesame seeds
Instructions
- In a medium bowl, mix the chopped tuna, mayonnaise, and sriracha sauce until well combined. Tip: For extra spice, add more sriracha to taste.
- Lay a sheet of nori on a bamboo sushi mat. Spread 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice. Flip the nori sheet so the rice is facing down on the mat.
- Spread 1/4 cup of cream cheese in a line along the edge closest to you. Top with half of the spicy tuna mixture and a sprinkle of green onions.
- Using the bamboo mat, roll the nori tightly away from you, pressing gently as you go. Tip: Wet the top border of nori with a little water to help seal the roll.
- Repeat with the second nori sheet and remaining ingredients.
- Use a sharp knife to slice each roll into 8 pieces. Tip: Wet the knife between cuts for cleaner slices.
Kick your meal up a notch with these rolls; the contrast between the spicy tuna and cool cream cheese is irresistible. Serve them with extra sriracha on the side for dipping, or pair with a light salad for a fuller meal.
Spicy Tuna Roll with Jalapeno Slices
Kick off your sushi night with this Spicy Tuna Roll that packs a punch, thanks to fresh jalapeno slices. It’s perfect for when you’re craving something bold and refreshing.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For assembly:
- 4 sheets nori
- 1 jalapeno, thinly sliced
- 1 avocado, sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
- Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the cooked rice. Cool to room temperature.
- In a medium bowl, mix diced tuna with mayonnaise, sriracha, and soy sauce until well combined.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange spicy tuna, jalapeno slices, and avocado slices in a line along the bottom edge of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wet the top border of the nori to help seal the roll.
- Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp knife. Tip: Wipe the knife with a damp cloth between cuts for cleaner slices.
Freshly made, these rolls offer a creamy texture from the avocado, a kick from the jalapeno, and a rich, spicy tuna filling. Serve them with extra sriracha on the side for those who love an extra heat.
Spicy Tuna Roll with Sesame Seeds Coating
Believe it or not, making your own Spicy Tuna Roll at home is easier than you think, and it’s a fantastic way to impress your friends or treat yourself to something special.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For assembly:
- 4 sheets nori (seaweed)
- 1 tbsp sesame seeds
- 1/2 avocado, sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar, then stir into the cooked rice. Let it cool to room temperature.
- In a medium bowl, mix diced tuna with mayonnaise, sriracha, and soy sauce until well combined.
- Place a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Sprinkle sesame seeds over the rice, then flip the nori so the rice is facing down.
- Arrange avocado slices and spicy tuna mixture along the bottom edge of the nori.
- Roll the nori tightly using the bamboo mat, pressing gently as you go.
- Use a sharp knife to slice the roll into 8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
Serve these spicy tuna rolls with extra sriracha on the side for those who love a kick. The creamy avocado balances the heat perfectly, making each bite a delightful mix of textures and flavors.
Spicy Tuna Roll with Spicy Mayo Drizzle
So, you’re craving something with a kick and a bit of elegance for your next meal? This spicy tuna roll with a spicy mayo drizzle is just the ticket—easy to make at home and packed with flavors that’ll make your taste buds dance.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, diced
- 1 tbsp sriracha
- 1 tbsp mayonnaise
- 1 tsp soy sauce
- For the spicy mayo drizzle:
- 1/4 cup mayonnaise
- 1 tbsp sriracha
- For assembly:
- 4 sheets nori
- 1/2 cucumber, julienned
- 1 avocado, sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch for the perfect texture.
- Combine the rinsed rice and water in a rice cooker. Cook according to the manufacturer’s instructions, usually about 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar.
- Spread the cooked rice on a baking sheet. Drizzle the vinegar mixture over it, folding gently to coat every grain without mashing them.
- In a bowl, mix diced tuna with sriracha, mayonnaise, and soy sauce. Set aside for the flavors to meld.
- Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange cucumber, avocado, and spicy tuna in a line along the bottom edge of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge with the rice border.
- Mix mayonnaise and sriracha for the spicy mayo drizzle. Adjust the sriracha to your heat preference.
- Slice the roll into 8 pieces with a sharp, wet knife. Drizzle with spicy mayo before serving.
Zesty and creamy, this spicy tuna roll is a perfect balance of heat and coolness from the avocado. Serve it with extra spicy mayo on the side for those who dare to go hotter.
Spicy Tuna Roll with Cilantro and Lime
Very few dishes bring the zing and zest to your table like a Spicy Tuna Roll with Cilantro and Lime. It’s fresh, it’s fiery, and it’s surprisingly simple to whip up at home.
Ingredients
- For the tuna mix:
- 1 lb sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp salt
- For assembling:
- 4 sheets nori (seaweed)
- 2 cups sushi rice, cooked and seasoned
- 1 avocado, sliced
- 1/2 cucumber, julienned
Instructions
- In a medium bowl, combine the diced tuna, mayonnaise, sriracha, lime juice, cilantro, and salt. Mix well until everything is evenly coated. Tip: For extra flavor, let the tuna mix sit in the fridge for 10 minutes before assembling.
- Lay a sheet of nori on a bamboo sushi mat. Spread 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange a quarter of the tuna mix, avocado slices, and cucumber strips horizontally across the rice.
- Using the bamboo mat, roll the sushi tightly from the bottom up, pressing gently as you go. Tip: Wet the top border of the nori with a little water to help seal the roll.
- Repeat with the remaining nori sheets and ingredients to make 4 rolls.
- Using a sharp knife, slice each roll into 8 pieces. Tip: Dip the knife in water between cuts to prevent sticking.
Just like that, you’ve got a plate of vibrant Spicy Tuna Rolls ready to dazzle. The creamy avocado and crisp cucumber balance the heat beautifully, making each bite a perfect harmony of flavors. Serve them with extra sriracha on the side for those who dare to turn up the heat.
Spicy Tuna Roll with Pickled Ginger Topping
So, you’re craving something with a kick and a bit of sushi flair? This Spicy Tuna Roll with Pickled Ginger Topping is your go-to. It’s fresh, fiery, and surprisingly simple to whip up at home.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp soy sauce
- For assembly:
- 4 sheets nori
- 1/2 cucumber, julienned
- 2 tbsp pickled ginger
- 1 tbsp sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Heat the mixture slightly to help dissolve the sugar faster.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- In another bowl, mix the chopped tuna with mayonnaise, sriracha, and soy sauce. Tip: Adjust the sriracha to your preferred level of spiciness.
- Lay a nori sheet on a bamboo mat, spread a thin layer of rice over it, leaving a 1-inch border at the top.
- Place a line of spicy tuna and cucumber strips in the center of the rice. Tip: Wet your fingers to prevent the rice from sticking to them.
- Roll the sushi tightly using the bamboo mat, then slice into 8 pieces with a sharp, wet knife.
- Top each piece with a small piece of pickled ginger and a sprinkle of sesame seeds.
Perfect for a light lunch or a fancy appetizer, these rolls pack a punch with their creamy, spicy tuna and the tangy pop of pickled ginger. Serve them with extra sriracha on the side for those who dare.
Spicy Tuna Roll with Wasabi Pea Crust
Alright, let’s dive into making a Spicy Tuna Roll with a crunchy Wasabi Pea Crust that’ll knock your socks off. It’s perfect for when you’re craving something with a bit of heat and a whole lot of flavor.
Ingredients
- For the tuna filling:
- 1 cup sushi-grade tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For the crust:
- 1/2 cup wasabi peas, crushed
- 1 tbsp sesame seeds
- For assembly:
- 2 sheets nori
- 1 cup sushi rice, cooked
- 1/2 avocado, sliced
- 1/4 cucumber, julienned
Instructions
- In a bowl, mix the chopped tuna, mayonnaise, sriracha, and soy sauce until well combined. Tip: For extra spice, add more sriracha to taste.
- Spread the sushi rice evenly over one sheet of nori, leaving a 1-inch border at the top.
- Arrange the avocado slices and cucumber strips horizontally across the middle of the rice.
- Spoon the spicy tuna mixture over the avocado and cucumber.
- Roll the nori tightly from the bottom, using the border to seal the roll. Tip: Wet the border slightly to help it stick.
- Combine the crushed wasabi peas and sesame seeds on a plate.
- Brush the outside of the roll with a bit of water and roll it in the wasabi pea mixture to coat. Tip: Press gently to ensure the crust sticks.
- Slice the roll into 8 pieces with a sharp, wet knife for clean cuts.
Zesty and bold, this Spicy Tuna Roll packs a punch with its wasabi pea crust, offering a delightful crunch against the creamy avocado and spicy tuna. Serve it with extra sriracha on the side for those who dare to turn up the heat.
Spicy Tuna Roll with Sweet Chili Sauce
Now, if you’re craving something that’s both spicy and sweet, you’ve got to try this Spicy Tuna Roll with Sweet Chili Sauce. It’s a perfect blend of flavors that’ll make your taste buds dance.
Ingredients
- For the Spicy Tuna:
- 1 cup sushi-grade tuna, finely chopped
- 1 tbsp mayonnaise
- 1 tsp sriracha sauce
- 1/2 tsp sesame oil
- For the Sweet Chili Sauce:
- 1/4 cup sweet chili sauce
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- For the Roll:
- 2 sheets nori
- 1 cup sushi rice, cooked
- 1/2 cucumber, julienned
- 1 avocado, sliced
Instructions
- In a bowl, mix the chopped tuna with mayonnaise, sriracha, and sesame oil until well combined. Tip: For extra spice, add more sriracha to taste.
- In a small bowl, whisk together sweet chili sauce, rice vinegar, and soy sauce for the dipping sauce. Set aside.
- Place a nori sheet on a bamboo mat, spread 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange half of the spicy tuna mixture, cucumber, and avocado in a line along the bottom edge of the rice-covered nori.
- Roll the nori tightly from the bottom edge, using the bamboo mat to help shape the roll. Tip: Wet the top border of the nori slightly to help seal the roll.
- Repeat with the second nori sheet and remaining ingredients.
- Slice each roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
- Serve the rolls with the sweet chili sauce on the side.
This Spicy Tuna Roll packs a punch with its creamy, spicy filling balanced by the sweet and tangy sauce. Try serving it with a side of pickled ginger for an extra zing.
Spicy Tuna Roll with Thinly Sliced Radish
You’re in for a treat with this Spicy Tuna Roll with Thinly Sliced Radish—it’s fresh, flavorful, and just the right amount of spicy. Perfect for when you’re craving something light yet satisfying.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha
- 1 tsp soy sauce
- For assembly:
- 4 nori sheets
- 1/2 cup thinly sliced radish
- 1 avocado, sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes.
- While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl. Microwave for 30 seconds to dissolve the sugar, then stir into the cooked rice. Let it cool to room temperature.
- In a medium bowl, mix diced tuna with mayonnaise, sriracha, and soy sauce until well combined.
- Place a nori sheet on a bamboo mat. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange a line of spicy tuna, sliced radish, and avocado in the center of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Wet the nori’s border with water to seal the roll.
- Repeat with the remaining ingredients to make 4 rolls.
- Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
Just like that, you’ve got a vibrant, spicy tuna roll with a crisp radish crunch. Serve with extra sriracha on the side for those who love an extra kick.
Spicy Tuna Roll with Green Onion Garnish
Wow, you’re in for a treat with this Spicy Tuna Roll recipe—it’s fresh, flavorful, and has just the right kick to spice up your sushi night at home.
Ingredients
- For the sushi rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- For the spicy tuna:
- 8 oz fresh tuna, finely chopped
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp soy sauce
- For the roll:
- 4 sheets nori
- 1 avocado, sliced
- 2 green onions, thinly sliced
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain.
- Combine the rice and water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes on low heat.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Heat the mixture slightly to help dissolve the sugar faster.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
- In another bowl, mix the chopped tuna with mayonnaise, sriracha, and soy sauce until well combined. Tip: Adjust the sriracha to your preferred level of spiciness.
- Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange avocado slices and a line of spicy tuna mixture along the bottom edge of the rice-covered nori.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wet the nori’s border with a little water to help seal the roll.
- Slice the roll into 8 pieces with a sharp, wet knife for clean cuts.
- Garnish each piece with sliced green onions before serving.
Spicy Tuna Rolls are all about the contrast—creamy avocado against the fiery tuna, with the cool, crisp green onion on top. Try serving them with a side of pickled ginger for an extra zing.
Spicy Tuna Roll with Soy Sauce Glaze
Perfect for when you’re craving something with a bit of a kick, this Spicy Tuna Roll with Soy Sauce Glaze is a game-changer. You’ll love how the flavors come together in this easy-to-make dish.
Ingredients
- For the Spicy Tuna:
- 1 cup sushi-grade tuna, finely diced
- 2 tbsp mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp sesame oil
- For the Soy Sauce Glaze:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp water
- For Assembly:
- 2 cups cooked sushi rice
- 4 sheets nori
- 1 avocado, sliced
- 1 cucumber, julienned
Instructions
- In a bowl, mix the diced tuna, mayonnaise, sriracha, and sesame oil until well combined. Set aside.
- In a small saucepan over medium heat, combine soy sauce, honey, and water. Stir until the honey dissolves and the mixture thickens slightly, about 3 minutes. Remove from heat.
- Lay a nori sheet on a bamboo mat. Spread 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
- Arrange a quarter of the spicy tuna mixture, avocado slices, and cucumber strips horizontally across the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go. Repeat with the remaining ingredients.
- Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
- Drizzle the soy sauce glaze over the rolls before serving.
Mmm, the creamy avocado and crisp cucumber balance the spicy tuna beautifully. Serve these rolls with extra sriracha on the side for those who dare to go hotter.
Conclusion
Mouthwatering and diverse, these 16 spicy tuna roll recipes are a treasure trove for sushi enthusiasts. Whether you’re a novice or a seasoned chef, there’s a recipe here to spice up your kitchen adventures. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy rolling!