Spicy tuna rolls recipe

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  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Tuna

Even if you're new to sushi making, this recipe for spicy tuna rolls is easy to do at home. Adjust the chilli sauce to taste, if desired.


Yorkshire, England, UK

9 people made this

IngredientsMakes: 4 spicy tuna rolls

  • 4 sheets nori (dried seaweed)
  • 225g sashimi quality tuna, finely chopped
  • 2 spring onions, chopped
  • 4 tablespoons mayonnaise
  • 1 tablespoon spicy chilli sauce
  • 500g prepared sushi rice
  • 1 tablespoon sesame seeds

MethodPrep:30min ›Ready in:30min

  1. Cut off the bottom quarter of each nori sheet. Reserve the small cut-off pieces for another use.
  2. Combine the chopped tuna, spring onion, mayo and chilli sauce.
  3. Centre one sheet of nori on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet of nori, and press into a thin layer, leaving a 1 to 2cm space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
  4. Wet the uncovered edge of the nori. Lift the top end of the mat, and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
  5. Slice the rolls into 2.5cm pieces using a wet knife. Serve straightaway or place in the fridge till serving.

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Spicy tuna rolls

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Your Tastebuds Will Love These 9 Spicy Tuna Roll Recipes

Try these incredible spicy tuna roll recipes! They&rsquore quick, easy, and perfect for busy weekdays and lazy weekends. Spicy tuna rolls are great because they&rsquore delicious and nutritionally balanced. They contain a considerable amount of protein, carbs, and omega-3 fatty acids. And of course, they look incredibly pretty and appetizing, too. Learn how to make a delicious spicy tuna roll on your own from these easy recipe ideas.


5 Minute Low Carb Spicy Tuna Rolls

To make the cucumber strips I used a regular vegetable peeler. Oddly enough, I had to buy one of these since we mostly eat leafy greens and broccoli. Only a couple dollars and a good investment.

An important note, the tuna really needs to be drained well. If you buy the foil packets, I believe it comes like this but I had canned tuna in water. I squeezed out as much as I could so it had that fuzzy look. I mixed hot sauce, seasoning and a little mayo in the tuna then sliced some small strips of avocado.

I placed the tuna mixture along the length of the cucumber slices and then avocado at the very end to get the roll going. The avocado slides out if it&rsquos not on top of the tuna because of the cucumber&rsquos moisture. This would also be a good place to add whatever else you&rsquod like in your roll.

For the sauce, my favorite part, I mixed mayo and hot sauce together. I used sriracha because it gives a building heat I like rather than just &ldquoboom spicy!&rdquo

Simple as that! An easy lunch or dinner that takes only five minutes. Packed with protein and deliciousness. I would highly suggest getting a mini squirt bottle so you can show off to your friends with fancy plate decorations. 🙂


5 Minute Spicy Tuna Rolls Recipe

Mornings are super busy for us and often that means lunch is bland and uninspired. I usually end up eating some form of egg and call it a day. I really love cucumbers and it’s always fun to find new ways to use them.

Once I had the idea of spicy tuna rolls in my mind, I knew I wanted two things out of them- full of flavor and FAST.

To make the cucumber strips I used a regular vegetable peeler. Oddly enough, I had to buy one of these since we mostly eat leafy greens and broccoli. Only a couple dollars and a good investment.

An important note, the tuna really needs to be drained well. If you buy the foil packets, I believe it comes like this but I had canned tuna in water. I squeezed out as much as I could so it had that fuzzy look. I mixed hot sauce, seasoning and a little mayo in the tuna then sliced some small strips of avocado.

I placed the tuna mixture along with the length of the cucumber slices and then avocado at the very end to get the roll going. The avocado slides out if it’s not on top of the tuna because of the cucumber’s moisture. This would also be a good place to add carrots or whatever else you’d like in your roll.

For the sauce, my favorite part, I mixed mayo and hot sauce together. I used sriracha because it gives a building heat I like rather than just “boom spicy!”

Simple as that! An easy lunch or dinner that takes only five minutes. Packed with protein and deliciousness. I would highly suggest getting a mini squirt bottle so you can show off to your friends with fancy plate decorations. ?


  • 1/4 Cup sushi rice
  • 1 sheet of sushi nori (seaweed)
  • 2 Ounces sushi-grade tuna
  • 1/2 Teaspoon serrano pepper, minced
  • 4-5 sprigs of daikon cress
  • 1 Teaspoon tenkasu (or tempura flakes)
  • 1 Teaspoon tobiko
  • 1/2 Teaspoon sesame seeds
  • 1 chive sprig
  • 1 Tablespoon spicy miso
  • 1 Tablespoon spicy mayo
  • wasabi to garnish (optional)
  • soy sauce to dip (optional)

First, watch the video above for guidance.

Cut the nori sheet in half and lay it down on a clean surface.

Spread on rice and pat down to completely cover the nori.

Sprinkle sesame seeds onto the rice.

Flip the rice and nori sheet over so the nori is facing up and spread a thin line of spicy miso down the middle.

Lay down the tuna on top of the spicy miso, followed by the rest of the ingredients except the spicy mayo.

The daikon cress sprigs should be placed on the ends with their leaves poking out.

Gently roll the sushi away from you, using your thumb to fold over the rice and your other fingers holding the ingredients in tightly.

The rice should roll over the ingredients with nothing sticking out.

Place a bamboo mat over the sushi (if you don't have one you can place a large square piece of plastic wrap over the sushi and weigh it down with a kitchen towel).

Press down gently to form the shape of the roll.

Take the bamboo mat or towel off and, using a very sharp knife, cut the sushi into 8 pieces.

Add a small dollop of spicy mayo on top of each piece and serve immediately with a side of wasabi and soy sauce (if desired).


Spicy Tuna Hand Roll Recipe

If you like the regular spicy tuna roll, then this spicy tuna hand roll recipe is a variation that is sure to please.

The thing I like about any kind of temaki roll is that they lend themselves perfectly to interactive social food gatherings because they pretty much have to be assembled and eaten immediately.

The reason for this is that the nori has to be retoasted to crispy freshness just before assembling it so that they crunch and can easily be bitten off.

The following spicy tuna hand roll recipe is one of my favorites.  It is a perfect dinner party appetizer or main course, and can be a fun and interactive activity for guests when they are allowed to roll their own.

Just provide the pre-cut and re-toasted nori sheets, a variety of fillings and condiments, demonstrate proper construction and rolling technique and then let the fun begin!

Spicy Tuna Hand Roll Recipe

Sushi Rice  (this will yield 4 cups of rice and this recipe 16 rolls. Cut the sushi rice recipe in half if this is going to be too many hand rolls)

(Try to buy a high quality Japanese short grain white rice if you can)

4 oz. Sushi grade Tuna਌ut in 1/4 inch cubes or minced.

(In the leftmost picture above, we are slicing 1/4 inch slabs of tuna using the "straight cut". In the middle picture, stacking the slabs to make 1/4 inch matchsticks. In the rightmost picture, dicing the matchsticks into 1/4 inch squares. You can also mince the tuna if you prefer).

Sesame-Mayo Spicy Tuna sauce

How to make the Sesame-Mayo Spicy Tuna sauce for this Spicy Tuna Hand Roll Recipe

Ingredients (makes enough for 4 hand rolls)

2 Tbsp finely minced green onions

Combine mayonnaise, green onions, hot chili sauce and hot sesame oil in a bowl and mix well. 

Add the diced tuna to the spicy tuna sauce. Cover and store in refrigerator until you are ready to use in your hand roll.

Preparing the Spicy Tuna Hand Roll

1. Start by taking a 8 x 7 inch sheet of Nori and cut it with scissors into a 4 x 7 sheet or fold the sheet in half on the 8 inch side so that you end up with two 4 x 7 inch sheets.

In the leftmost picture above, I am bending the nori sheet over on the 8 inch side. When the left edge is even, I take my right hand and pinch up and down the right edge.

Next, in the middle picture the nori is folded back the other way to help make the break.

In the rightmost picture, the final separation is made. 

2. Now that you have all of your 4 x 7 sheets ready, we need to retoast them. If you bought good quality sushi nori it should say that it is toasted or roasted. But for a hand roll, the nori has to be reroasted to get it back to being very crispy. That is one of the key requirements for a good hand roll or it will be difficult to bite off the nori.

This is best done with a gas eye on a stove, but it can be done on an electric eye too. You'll get the hang of it, but don't be surprised if you either burn or wrinkle up a few sheets along the way to the point of being unusable. 

Anyway, set your flame or element to the lowest setting. Now pass your nori sheet back and forth over the heat source about 6 or 8 inches above it for 5 to 10 seconds.

You will see and feel the nori kind of "tighten" and "crisp up". 

Set it to the side and do your remaining nori sheets.

3. Dip a 1/4 cup measure into your vinegared water (1 cup water + 1/4 cup rice vinegar) and shake out the excess. Scoop up a 1/4 cup of sushi rice. 

4. Place the sheet of Nori (shiny side down) in the open left palm (if right handed) and p lace the sushi rice in the top left corner of the nori sheet.

Dip your right hand in the vinegared water , shake off the excess and then spread the sushi rice toward the center of the nori sheet on the bottom in an oval shape in a right diagonal direction when spreading the rice down. See pictures above.

5. Add a swipe of wasabi or any other desired condiment across the rice if desired.

6. Place the ingredients in the center of the rice so that they point to the top left corner of the nori. 

Optionally, you can add some vegetables like cucumber slivers to add crunch to your hand roll. or avocado to add rich creaminess.  

7. Now, lift the lower left corner of the sheet and pull toward the top right corner while at the same time rolling it over.

8. Continue rolling until a cone shape is formed. Eat quickly to enjoy the crispness of the freshly toasted nori!


How to Make Spicy Tuna Hand Rolls

For the sushi rice:
In a small pot, add water and the salt and then add the rice. Boil for 1 minute and then add a lid to the pot and turn the heat to low. Steam for 15&ndash17 minutes, until all the liquid has been cooked off.

Add rice wine vinegar and fluff with a fork, then put the lid back on the pot for another 3 minutes.

For the spicy tuna:
On a cutting board, cut the tuna into bite-sized pieces. Then, taking a large sharp knife, mince the tuna.

In a medium-sized bowl, combine the sambal, sriracha, ginger, sesame oil, amino acids and rice wine vinegar. Add tuna to the sauce and gently combine. Set aside to marinate.

To assemble hand rolls:
Place a half sheet of nori on a flat surface. Trim 2 inches off of the end of the sheet with a sharp knife or scissors. Place 1 tablespoon of the rice on one end of the nori. With wet fingertips, flatten the rice. Add 1 tablespoon of the spicy tuna mixture to the top of the rice, sprinkle the tuna with sesame seeds.

Add avocado, mushrooms, cucumber and cilantro to the top of the tuna. Roll the nori into a cone shape. Use a few drops of water to rub the edge of the nori so that the cone seals itself shut. Continue with the rest of the ingredients and serve immediately.


Recipe: Spicy (Tinned) Tuna Rolls

I don’t know why, but January always makes me crave sushi, or something else sushi or raw fish inspired. Looking back through my archives, in 2018 I kicked off the New Year with an Easy Salmon Poke Bowl, and in 2019 I made California Fresh Crab & Avocado Summer Rolls with Creamy Miso Yogurt, with my Korean Sashimi Salad following the month after.

Since leaving London, easy access to sushi is something I greatly miss. Yes every time I head into Canterbury I make sure to bring some of Happy Samuri’s fantastic made-to-order sushi selection home, but that is pretty much it. And I really, really miss eating sushi.

So, I decided to make my own.

Now, if you have a brilliant fish counter near you that sells sushi grade fish, brilliant. I really miss not having Moxton’s in East Dulwich literally around the corner from my house now I’ve moved, but I know there are people out there who just don’t want the bother of working with raw fish at home. So, I’ve re-created one of my favourites, the spicy tuna roll, with a can of tinned tuna.

How, I do have a special bamboo sushi rolling mat (ad) at home (I’ve used it as a backdrop in this pictures) which I would really recommend getting if you want to learn how to make your own sushi (it is actually rather easy) though if you want to give this recipe a go first before investing, a piece of baking parchment to stop the rice sticking set over a clean tea towel folded in half would be a good substitute – think of it a bit like making a swiss roll but without letting the tea towel get wrapped up in the roll!

Now, there are a few more Japanese speciality ingredients you might want to get your hands on, as well as a few substitutes. Sriracha, sushi rice and nori toasted seaweed sheets are pretty common place now, but Kewpie, Japanese mayonnaise can be found on the sushi counter in some Sainsbury’s stores, and online (ad). You can of course sub in light mayonnaise if you would prefer, or vegan mayo if you’d like to keep these dairy free. Furikake is a blend of sesame seeds, seaweed flakes and sometimes shisho I adore which you can find in Whole Foods or online (ad), but you can always sub in toasted sesame seeds, or leave the sesame out completely. All of this of course can also be found in a good Asian supermarket.

Once you’ve mastered this sushi roll, you’ll be able to play around with your own flavours and combinations.

Oh, and for that little something on the side, do check out my recipe for homemade sushi ginger – so much better than shop bought!


Start Cooking

Prepare the Spring Rolls

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).

Lay spring roll wrappers on your work surface. Keep other spring rolls in package or covered with a clean towel.

Place a strip of tuna on the spring roll. Season with salt and pepper. Top with spicy mayo (see recipe above) and avocado.

Combine cornstarch and water in a bowl. Using a pastry brush, brush perimeter of spring roll with mixture. Roll up. Place on a baking sheet lined with Gefen Easy Baking Parchment Paper. Continue until all spring roll wrappers are filled.

Bake for 15&ndash18 minutes, until golden and crispy. Alternatively, spring rolls can be fried. Enjoy with sweet sauce for dipping.

While you can use store-bought spicy mayo, this is one item that I prefer to make on my own so that I can use light mayonnaise.


Watch the video: ΤΟΠΟΘΕΤΗΣΗ ΡΟΛΟΥ ΕΛΑΤΗΡΙΩΝ (December 2021).