Spicy Tuna Roll (2 Different Styles)
Spicy tuna rolls are one of the most popular sushi rolls and it’s actually really easy to make at home. Fresh tuna, some crunchy cucumber, and of course that kick that’s so satisfying. I'll share with you the two ways that I like to make it; first, using a solid piece of tuna, and second, chopping up the tuna to make a creamy spicy tuna mix. So whether you like your rolls simple or enjoy adding a bit of flare to it, I got you covered. Enjoy!
VIDEO
EQUIPMENT
- 1 Makisu (bamboo mat)
- 1 Cutting board
- 1 Knife
- 1 Bowl For cold water to wet hands
- 1 Serving plate
INGREDIENTS
- 1½ cups sushi rice (make ahead)
- 2 half sheet dried seaweed (nori)
- 3-4 ounces fresh tuna (maguro)
- 4 inches cucumber English or Japanese
- ⅓ stalk green onion (chopped)
- ½ teaspoon spicy powder blend (see above for details)
- 1 teaspoon spicy mayo
- unagi sauce (drizzle)
- toasted sesame seeds
- wasabi
- pickled ginger
- soy sauce
INSTRUCTIONS
Preparation
- Gather all ingredients.
- Prepare the cucumber by cutting it into half-inch wide sticks or peel it using the katsuramuki technique.
- Chop green onion into thin slices.
- Cut tuna into ¾ inch thick pieces (for first roll). You'll need about 8 inches in length.
- Chop the remaining tuna until it has a ground, chunky texture.
- Transfer chopped tuna into a bowl. Add 1 teaspoon of spicy mayo, pinch of spicy powder (adjust to taste), a drizzle of unagi sauce, and chopped green onion and mix until well combined.
Preparing the Roll
- Prepare the makisu (bamboo rolling mat) by wrapping it with plastic.
- Lay the makisu down onto a cutting board with the bamboo sticks running horizontally.
- Place a sheet of nori onto the makisu with the rough side up.
- Wet both hands lightly and grab a ball of sushi rice about the size of an apple.
- Spread it across evenly on the nori, making sure to get all the way to the edges and corners.
- Sprinkle some toasted sesame seeds over the rice.
- Flip the nori over so that the rice side is down. Leave about an inch of space from the bottom of the makisu to the bottom of the nori (this makes it easier to roll).
Adding Fillings (Solid Tuna Roll)
- Sprinkle a light layer of spicy powder across the middle of the nori.
- Lay the solid tuna strips and cucumber, all the way across horizontally from one end to the other.
Rolling
- Lift the bottom end of the makisu with your thumbs while holding the fillings in place with your forefingers.
- Bring the mat up and over the fillings until the nori wraps around them completely.
- Pull the makisu from the top (far) end with one hand, while holding the roll in place with the other. This helps tighten the roll so the fillings don't fall out.
- Continue rolling the mat until the nori overlaps onto itself, and then gently apply pressure from all sides using the makisu.
- Press in on the ends of the roll to clean the edges.
The Chopped Tuna Roll
- Follow the same process for the second roll, but instead of the solid tuna, spoon your spicy tuna mix into the center. Add cucumber strips as before, then roll it up exactly the same way.
Cutting and Plating
- Place roll onto the cutting board without the makisu.
- Make sure knife is clean and wet it right before you start cutting.
- Cut the roll right down the center in half first, and then each half into halves again, and now each quarter into halves again. This should total 8 even pieces.
- Arrange the rolls neatly on a plate and add a drizzle of spicy mayo (optional). Serve with some wasabi, pickled ginger, and soy sauce on the side.
NUTRITION
Calories: 591kcalCarbohydrates: 114gProtein: 20gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 17mgSodium: 40mgPotassium: 240mgFiber: 4gSugar: 0.2gVitamin A: 1213IUVitamin C: 1mgCalcium: 22mgIron: 3mg
Tried this recipe?Let us know how it was!