Spicy Tuna Sushi Rolls

Name: Spicy Tuna Sushi Rolls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 rolls
Ingredients: 2 cups sushi rice; 2 1/2 cups water; 1/4 cup rice vinegar; 1 tablespoon sugar; 1/2 teaspoon salt; 8 oz sushi-grade tuna, diced; 2 tablespoons mayonnaise; 1 tablespoon sriracha (adjust to taste); 1 ripe avocado, sliced; 1/2 cucumber, julienned; 4 sheets nori (seaweed); Soy sauce for dipping

Highlighted under: International Recipe Collection

I absolutely love making Spicy Tuna Sushi Rolls! The combination of fresh sushi rice, creamy avocado, and spicy tuna creates a perfect balance of flavors. It's an exciting dish to prepare, especially when you can customize the heat level according to your taste. I find that using sushi-grade tuna elevates the dish, making it not just delicious but also a fun experience to roll up the ingredients. Whether for a casual dinner or a special occasion, these sushi rolls always impress.

Created by

Anna Johnson

Last updated on 2026-01-13T11:33:32.564Z

As I attempted to perfect my Spicy Tuna Sushi Rolls, I realized that the freshness of the ingredients truly makes all the difference. I experimented with various blends of sauces, and the combination of sriracha and mayo created a delightful creaminess that enhanced the natural flavor of the tuna. Using cold water to rinse the sushi rice before cooking gives it the perfect stickiness and texture for rolling.

I found that a little practice goes a long way; it took me a few tries to master the rolling technique. Now, when I roll them tightly, the sushi not only looks beautiful but also holds together perfectly without spilling out. This dish has become a family favorite and a regular feature at our gatherings!

        Why You Will Love These Rolls
        The perfect kick from the spicy tuna filling
A mix of creamy avocado and crisp cucumber for texture
A fun and interactive way to enjoy sushi at home

      

Mastering Sushi Rice

The foundation of great sushi is perfectly cooked sushi rice. Rinsing the rice until the water runs clear is crucial, as it removes excess starch and prevents the rice from becoming gummy. Using a rice cooker helps achieve ideal texture; it typically takes about 20 minutes. Once done, the rice should be slightly sticky and fluffy, making it easier to roll. The addition of rice vinegar, sugar, and salt not only enhances flavor but also gives the rice a glossy finish, signaling it’s ready for assembly.

When mixing in the vinegar mixture, do so gently to avoid smashing the rice grains, which could affect the final rolls’ texture. Allow the rice to cool to room temperature before assembling; hot rice can cause the nori to become soggy and difficult to handle. If making ahead, you can cover the rice with a damp cloth to keep it from drying out during the cooling process. This is one of my favorite tips for ensuring perfect sushi every time.

Crafting the Perfect Roll

When assembling your sushi rolls, the technique is key. Make sure to cover the nori with an even layer of sushi rice, leaving a 1-inch border at the top. This border is crucial; it ensures that the roll seals properly without excess rice spilling out. A tip I always follow is using wet hands while spreading the rice to prevent it from sticking to my fingers. If you notice the rice is resisting, your hands might need a light drizzle of water to help it spread more smoothly.

For the fillings, the balance of flavors and textures is essential. The creamy avocado provides richness that complements the spicy tuna. If you want an extra crunch, consider adding some shredded carrots or pickled ginger inside the roll. Be mindful of not overstuffing the rolls, as this can lead to messy cuts. A more compact roll is easier to handle and presents prettier slices.

Ingredients

Sushi Ingredients

2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
8 oz sushi-grade tuna, diced
2 tablespoons mayonnaise
1 tablespoon sriracha (adjust to taste)
1 ripe avocado, sliced
1/2 cucumber, julienned
4 sheets nori (seaweed)
Soy sauce for dipping

Instructions

Prepare the Sushi Rice

In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the rice while it is still warm. Allow the rice to cool to room temperature.

Make the Spicy Tuna Mixture

In a bowl, combine the diced tuna, mayonnaise, and sriracha. Adjust the level of sriracha to your preference for heat. Mix well and set aside.

Assemble the Sushi Rolls

Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down. With wet hands, spread about 1 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top. In the center, layer the spicy tuna mixture, avocado slices, and cucumber.

Using the mat, gently roll the sushi away from you, applying pressure to keep it tight.

Cut the Rolls

Wet a sharp knife and carefully slice the roll into 6-8 pieces. Try to cut with a clean, swift motion to prevent the filling from spilling out. Wipe the knife with a damp cloth between cuts for cleaner slices.

Serve

Serve the sushi rolls with soy sauce for dipping. Enjoy your homemade Spicy Tuna Sushi Rolls!

Pro Tips

For extra flavor, you can add toasted sesame seeds on top of the sushi rolls before serving.

Variations and Customizations

Feel free to switch up the protein in your sushi rolls! While spicy tuna is a delightful choice, you could also try spicy salmon or even crab mixed with sriracha for a unique twist. For those preferring a vegetarian option, replacing tuna with marinated tofu or mixed vegetables offers excellent flavor without sacrificing the fun of rolling your sushi.

You can also experiment with heat levels in your spicy tuna mixture. If you want a milder version for guests, try using less sriracha and adding a bit of sesame oil for depth. Alternatively, if you like it extra spicy, feel free to include diced jalapeños or even a touch of wasabi mixed into the mayo.

Storage and Serving Suggestions

Sushi is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. To prevent the rolls from drying out, wrap them loosely in plastic wrap before placing them in the container. When ready to eat, slice them again for a fresher presentation. Just be aware that the texture of the avocado may change slightly after refrigeration.

When serving, I recommend slicing the rolls into 6-8 pieces for easier handling and consumption. Pairing your sushi with soy sauce, pickled ginger, and wasabi elevates the experience. For a fun twist, you can offer side dishes like edamame or miso soup to complement your sushi night. This way, you create a delightful meal that brings a taste of Japan to your table!

Questions About Recipes

→ Can I use cooked tuna instead of raw?

Yes, you can use cooked tuna, but it will change the traditional flavor profile of the sushi.

→ How do I store leftover sushi rolls?

Store them wrapped tightly in plastic wrap in the refrigerator for up to 24 hours.

→ Can I make these sushi rolls vegetarian?

Absolutely! Substitute the tuna with marinated tofu or tempura vegetables for a delicious vegetarian option.

→ What can I use if I don’t have a bamboo mat?

You can use a clean kitchen towel or parchment paper to help roll the sushi, but a bamboo mat works best.