Spicy Tuna Roll
A staple of modern sushi bars everywhere. Rich, buttery sashimi-grade tuna is minced and heavily folded into a fiery, creamy sriracha-mayo blend, then rolled tightly inside crisp nori seaweed and sushi rice.
Prep Time 15 minutes mins
- 1.5 cups Seasoned sushi rice
- 1 sheet Nori seaweed cut in half
- 1/3 lb Sashimi-grade Tuna Ahi
- 1 tbsp Spicy mayonnaise
- 1/2 tsp Sriracha
- 1 Green onion finely chopped
- 1/2 tsp Toasted sesame seeds
- 1 Bamboo sushi mat
Prepare the Tuna: Ensure your tuna is incredibly fresh and sashimi-grade. Using a very sharp knife, finely mince the tuna until it has a soft, paste-like consistency.
Mix the Spicy Filling: In a small bowl, gently fold the minced tuna together with the spicy mayonnaise, Sriracha, and the chopped green onion until the fish is evenly coated in the bright, spicy sauce.
Prepare the Mat: Place a half-sheet of Nori seaweed rough-side up on a bamboo sushi mat.
Spread the Rice: Moisten your fingers. Spread an even, thin layer of sushi rice across the Nori, leaving a bare 1/2-inch border at the top edge for sealing.
Roll and Serve: Spoon the spicy tuna mixture in a thick horizontal line across the center of the rice. Lift the bottom edge of the bamboo mat and roll tightly over the filling. Seal the edge with a dab of water, shape into a firm cylinder, and slice cleanly into 6 pieces using a wet knife.
Keyword Seafood, Spicy, Sushi