You wont believe how easy it is to make this Spicy Tuna Roll recipe, or any type of sushi right from your own home! It’s so fun to make and even more fun to eat!

Do you love seafood recipes as much as I do? Try this Poke Bowl, Seared Scallops, or a Lox Bagel.

A rectangle plate filled with Spicy Tuna Rolls, topped with green onions.

Why I love this recipe:

  • Authentic: We learned to make sushi from our Japanese friend Maria and had so much fun in her home making sushi rice, California rolls, Spicy tuna rolls and more. We’re thrilled to share these recipes and Maria’s tips with you.
  • Easy – Sushi may seem intimidating, but it really is so easy to master once you know how! Follow my step by step instructions for the best sushi rice and and you will be a pro in no time!
  • Delicious – I absolutely love fresh ahi tuna, and I love the simple and quick mixture in this sushi roll. Also check out my Poke Bowl!

How to make a Spicy Tuna Roll:

Prepare Sushi Rice: Allow rice to cool to room temperature before assembling rolls.

A close up image of sushi rice in a wooden sushi bowl.

Wrap Bamboo Mat in two long pieces of plastic wrap to tightly cover it from both sides. This will keep the rice or nori from sticking to it.

A bamboo sushi mat wrapped in plastic wrap.

Prep Nori: You can use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller spicy rolls (as pictured here). To do so, stack two or three sheets together and fold the nori in half, the two short ends coming together. Press to crease it, and then gently pull the sheets apart.

A sheet of nori being broken in half to make sushi.

Make Spicy Tuna Filling: Chop the tuna into small pieces and add to a bowl. Add sesame oil, mayo and sriracha and mix to combine.

Two images showing how to make the spicy tuna filling for a Spicy Tuna Sushi Roll.

Assemble: Place bamboo mat on a counter in front of you, with the sticks parallel to you. Place a piece of nori on the mat, dull side up (long side parallel to you for a half-sheet roll, or short side parallel to you if using a whole sheet of nori). Place a small bowl of water next to your work station. Scoop roughly ½ or 1 cup of sushi rice (for small, or big rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed at the top end with no rice on it.

A sushi mat wrapped in plastic wrap with a half sheet of nori with rice on it for homemade sushi.

Add Tuna: Scoop a spoonful of spicy tuna mixture on top of the rice, in a line slightly off center, closest to you. (Add two thin pieces of cucumber if desired).

A Spicy Tuna Roll, ready to be rolled up on the sushi mat.

Roll: Use your finger to gently spread some water on the top of the seaweed that doesn’t have rice on it. Then lift the end of the bamboo mat closest to you up and over the ingredients. Continue to roll, pulling the bamboo mat away from you, until completely rolled. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it holds firmly together.

Two images showing a Spicy Tuna Sushi Roll being rolled inside a sushi mat, then the finished roll.

Slice Sushi Roll: Cut spicy tuna roll into 6 portions.

A Spicy Tuna Roll on a cutting board, sliced into 6 pieces.

Serve: Serve with cut end facing up and sprinkle chopped green onions on top. Optional: Drizzle with sriracha mayo, eel sauce, or top with fried onions.

A piece of a Spicy Tuna roll being lifted up with chopsticks.

Pro Tips:

  • Use Sushi Grade Tuna: buy it from a seafood restaurant counter or a specialty fish market or specialty grocery stores. Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
  • Sharp Knife: Make sure the knife is really sharp to get a clean cut. Wipe it with a wet paper towel after each cut.
  • Keep Rice Fresh: Place a damp towel over the rice while you work, to keep the rice moist.

Storage Instructions:

To Store: Sushi is best eaten right after making. Wrap them in plastic wrap to store them in the fridge but they don’t last very long in fridge as the rice will get hard.

Recipe Variations:

  • Make a Poke Bowl
  • Rice on the Outside: Prepare the same way, but after adding rice to the nori, sprinkle roasted sesame seeds lightly over the top of the rice. Carefully flip the whole thing over, so that nori seaweed is facing up. Add spicy tuna in a line, and roll as instructed.
  • California Roll Sushi
  • To make Sushi Rolls without a Mat: A piece of parchment paper can be used instead of a sushi mat.

Follow me for more great recipes

Recipe

Spicy Tuna Rolls on a rectangle plate, ready to eat.
Prep 20 mins
Total 17 mins
Save Recipe

Ingredients
 
 

Optional:

  • 1 English Cucumber , thinly sliced

Instructions
 

  • Prepare sushi rice, and allow to cool to room temperature before assembling rolls.
  • Prep Nori: You can use whole sheets of Nori for large sushi rolls, or break nori sheets in half to make smaller California rolls. To do so, stack two or three sheets together and fold the nori in half, the two short ends coming together. Press to crease it, and then gently pull the sheets apart.
  • Wrap Bamboo Mat in two long pieces of plastic wrap to tightly cover it from both sides. This will keep it clean and prevent sushi rice or nori from sticking to it.
  • Make spicy tuna filling: Chop the tuna into small pieces. Add to a bowl. Add sesame oil, mayo and sriracha and mix to combine.
  • Assemble: Place bamboo mat on a counter in front of you, with the sticks parallel to you. Place a piece of nori on the mat, dull side up, with the long side parallel to you.
  • Place a small bowl of water next to your work station. Scoop roughly ½ cup or 1 cup (for small or large sushi rolls) onto the nori. Use wet fingers to gently move the rice, spreading it into an even layer across the nori (don’t smash it), but leave about a half inch of seaweed clear with no rice, at the top end.
  • Add filling: Spoon some spicy tuna mixture on top of the rice, in a line slightly off center, closest to you. (Add two thin pieces of cucumber if desired).
  • Roll: Use your fingers to gently spread some water on the top of the seaweed that doesn’t have rice on it. Then lift the end of the bamboo mat closest to you up and over the ingredients. Continue to roll, pulling the bamboo mat away from you, until completely rolled. Press both hands on top of the bamboo mat and squeeze the sushi roll gently beneath it, to make sure it hold firmly together.
  • Cut and serve: Cut roll into 6 portions and top with chopped green onion. Serve with sides of soy sauce and pickled sushi ginger. Optional: drizzle rolls with sriracha mayo, eel sauce, or top with fried onions or micro greens.

Notes

Yield: This recipe, with our sushi rice recipe will make enough for about six large (full nori sheet) or about 10 small (half sheet) sushi rolls.
Mayo: You could use sriracha mayo, instead of making your own with Japanese mayo and sriracha. (I will say we love Japanese mayo and use it weekly for anything you’d use mayo for).
Raw Ahi Tuna: I buy mine from a seafood restaurant counter but a specialty fish market or specialty grocery stores should have good quality as well! Always buy sushi-grade, meaning it’s fresh and safe to eat marinated or raw. Get the best quality you can; it’s the star of the show!
Storage Instructions: Sushi is best eaten right after making. Wrap them in plastic wrap to store them in the fridge but they don’t last very long in fridge as the rice will get hard.
Variations:
  • Rice on the Outside: Prepare the same way, but after adding rice to the nori, sprinkle roasted sesame seeds lightly over the top of the rice. Carefully flip the whole thing over, so that nori seaweed is facing up. Add spicy tuna in a line, and roll as instructed.
  • More fillings and toppings: Add cooked or tempura shrimp, cilantro, mint, green onion, mango, cucumber, avocado. Drizzle with sriracha mayo or garnish with eel sauce, salmon roe, tobiko, or fried onions
  • Make a Poke Bowl
  • Make a California Roll
  • To make Sushi Rolls without a Mat: A piece of parchment paper can be used instead of a sushi mat.

Nutrition

Calories: 140kcalCarbohydrates: 19gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 7mgSodium: 56mgPotassium: 67mgFiber: 1gSugar: 0.1gVitamin A: 517IUVitamin C: 2mgCalcium: 6mgIron: 0.4mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published.

Recipe Rating