Making spicy tuna rolls at home might sound like something best left to sushi chefs, but trust me—it’s surprisingly simple and really fun once you get the hang of it. If you love a good sushi night out, you’re going to love how easy and satisfying it is to recreate the same flavours right in your own kitchen.
What Makes This Roll So Worth It
I remember the first time I tried making sushi at home. I was half-expecting a disaster, rice stuck everywhere, and lopsided rolls that fell apart before reaching the plate. But to my surprise, once I had the sushi rice figured out and the tuna chopped, it felt more like play than work. Plus, there’s something very satisfying about rolling up your own food and slicing into that perfect bite.
This spicy tuna roll recipe is one I come back to often. It’s fresh, flavourful, and has just the right amount of heat. And once you prep everything, it comes together pretty quickly. It’s also a great one to make with friends or family—everyone can customize their rolls and get their hands a little messy.
Getting Started: What You’ll Need
1. Sushi Rice
Make this ahead of time so it has a chance to cool. Warm rice will make the seaweed soggy and rolling difficult. I usually cook it, season it, and then cover it with a damp kitchen towel while I prep everything else.
2. Bamboo Sushi Mat
If you’re rolling by hand for the first time, wrapping your bamboo mat in plastic wrap really helps. It keeps the rice from sticking and makes clean-up easier. I’ve reused the same piece of cling film for multiple rolls without any issue.
3. Nori Sheets
You can use full or half sheets depending on how big you want your rolls. For parties or lighter snacks, I usually go with half sheets. Just fold and gently tear—no need for scissors.
How I Make Spicy Tuna Rolls at Home
Step 1: Make the Filling
Chop sushi-grade tuna into small bits and mix it with a little sesame oil, mayo, and sriracha. I usually taste and adjust as I go—a little more sriracha if I want extra kick. Sometimes I even add a tiny splash of soy sauce for extra depth.
Step 2: Prep the Rolling Station
Set up everything on the counter: the bamboo mat (wrapped in plastic), a bowl of water to keep your fingers wet (trust me, dry fingers and sushi rice don’t mix), and all your toppings and fillings close by.
Step 3: Spread the Rice
Lay your nori sheet dull-side up, and gently press the sushi rice across it, leaving about half an inch at the top bare. Don’t pack the rice down, just press it lightly so it sticks. Wet fingers really help here.
Step 4: Add the Tuna (and Optional Cucumber)
Spoon the spicy tuna in a line across the rice, closer to you. I like adding a few thin cucumber sticks for crunch—especially when I’m making these on warmer days. It gives a nice refreshing contrast to the heat of the tuna.
Step 5: Roll it Up
Dab a little water on the bare edge of the nori, then lift the mat and roll it tightly away from you. Go slow and press gently as you roll. Don’t be afraid to give it a firm squeeze at the end to hold everything in place.
Step 6: Slice and Serve
Use a very sharp knife, and wet it between cuts to keep the rice from sticking. I usually cut each roll into six pieces. Top with green onions, a drizzle of spicy mayo or eel sauce if you’re feeling extra, and sometimes a sprinkle of crispy onions for crunch.
Handy Tips from My Kitchen
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Buy the Best Tuna You Can Find: I get mine from a local fishmonger who knows I’m using it raw. Just say you’re making sushi and they’ll guide you.
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Keep a Damp Towel Over the Rice: This helps prevent it from drying out while you assemble your rolls.
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Don’t Overfill: A little filling goes a long way. If the roll is too full, it won’t close well and the pieces will fall apart when sliced.
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Use Light Pressure: Press the roll together firmly, but don’t crush it. It should hold together while still looking plump and full.
Serving Ideas
These rolls are perfect for a fun dinner night. Sometimes I make a full sushi spread at home—Spicy Tuna, California rolls, and maybe a tamago or cucumber roll for variety. Add some edamame, miso soup, and cold green tea or sake on the side and it feels just like a cozy night out.
For toppings, I like to keep things simple: sliced scallions, a light drizzle of sriracha mayo, or a little soy sauce for dipping. If you have fried onions or tempura flakes around, toss a few on top for texture.
How to Store Homemade Sushi
Sushi is really best eaten fresh—right after you roll it. But if you’ve got leftovers:
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Wrap them individually in plastic wrap and store in an airtight container in the fridge.
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Eat within 24 hours for best texture. The rice will harden over time, and the nori can get chewy.
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I don’t recommend freezing, especially since the raw tuna changes texture once thawed.
If I know I’ll have leftovers, I sometimes make just the spicy tuna mix and prep fresh rolls the next day.
Common Questions
What type of mayo should I use?
Japanese mayo like Kewpie is the gold standard—it’s richer and tangier—but regular mayo works fine if that’s what you’ve got.
Is sushi rice different from regular rice?
Yes! Sushi rice is short-grain and gets seasoned with a mix of vinegar, sugar, and salt. It’s stickier and gives that signature texture.
Can I make it ahead?
You can prep the filling and rice ahead of time, but wait to roll until you’re ready to eat. It just tastes better fresh.
Can I make it less spicy?
Absolutely—just use less sriracha or skip it altogether if needed. You can also try adding a touch of sweet chili sauce instead for a milder twist.
Tuna Sushi Rolls
If you’ve ever craved sushi at home but felt too intimidated to try it yourself, this spicy tuna roll will change your mind. It's surprisingly simple, packed with bold flavor, and comes together faster than takeout. Whether you’re making it for a fun dinner night or a light lunch, it’s a delicious way to roll up some joy in your kitchen.
Ingredients
- 6 dried nori sheets (seaweed)
- 100 grams sushi-grade ahi tuna, finely chopped
- 1 tablespoon toasted sesame oil
- 2 teaspoons sriracha, adjust to your heat preference
- 2 teaspoons Japanese mayonnaise (or sriracha mayo)
- 3 green onions, finely chopped
- 1 batch prepared sushi rice, cooled
- 1 English cucumber, thinly sliced (optional)
To Serve:
- Pickled sushi ginger
- Wasabi
- Low-sodium soy sauce
Instructions
- Start by cooking and seasoning the sushi rice, then allow it to cool to room temperature. This helps it stick better and keeps the nori from becoming soggy.
- Lay your bamboo sushi mat flat on a clean surface and cover it with plastic wrap to keep everything neat. Place a sheet of nori on the mat with the rough side facing up and the long edge toward you.
- Scoop about ½ to 1 cup of sushi rice onto the nori (depending on the roll size). Wet your fingertips to prevent sticking, then gently spread the rice in an even layer, leaving about a ½-inch strip of seaweed bare along the top edge.
- In a bowl, combine the chopped tuna with sesame oil, Japanese mayo, and sriracha. Give it a good mix until the tuna is evenly coated.
- Spoon a line of spicy tuna filling across the rice, slightly below centre. If using, tuck in two strips of cucumber for extra crunch.
- Dab a little water along the top bare edge of the nori. Now, using the mat, begin to roll the sushi away from you, keeping it tight but gentle. Once rolled, use the mat to lightly press and shape the roll so it stays firm.
- Slice the roll into 6 equal pieces using a sharp, damp knife. Top each with a sprinkle of chopped green onions.
- Serve immediately with soy sauce, wasabi, and pickled ginger on the side.
Notes
- Flip it inside out: Spread the rice on the nori, sprinkle with sesame seeds, then flip before adding the filling to make an “inside-out” roll.
- Add-ons: Avocado, mango, tempura shrimp, cilantro, or even a drizzle of eel sauce or spicy mayo on top take it to the next level.
- No sushi mat? Use a sheet of parchment paper instead. It works in a pinch!
- Storage: Sushi is best eaten fresh. If needed, wrap leftovers tightly in plastic wrap and refrigerate, though the rice may dry out over time.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 123Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 9mgSodium 365mgCarbohydrates 12gFiber 1gSugar 3gProtein 6g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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