Tulo

Spicy Tuna Roll Recipe

Dicing the tuna instead of slicing it lets the sriracha mayo cling to every surface, so the heat and richness are distributed evenly through the roll instead of pooling in one bite, and properly seasoned, well-cooled rice is what keeps the roll from turning gummy or falling apart when sliced.

Prep
30 min
Cook
20 min
Total
50 min
Servings
4

Ingredients

Servings4
  • 2 cups sushi rice, uncooked
  • 1/4 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 4 sheets nori sheets
  • 12 oz sashimi-grade tuna, diced
  • 1/4 cup mayonnaise
  • 2 tbsp sriracha
  • 1 tsp toasted sesame oil
  • 2 stalks green onions, thinly sliced
  • 1 tbsp sesame seeds, toasted

Nutrition per serving

Calories
623
Protein
34g
Carbs
86g
Fat
14g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Rinse the sushi rice in a fine-mesh strainer under cold water, swishing with your hand, until the water runs mostly clear. Cook the rice according to package directions (about 1 1/4 cups water per cup of rice) in a rice cooker or covered pot.
  2. 2While the rice cooks, whisk the rice vinegar, sugar, and salt in a small bowl until the sugar and salt fully dissolve. This is the sushi vinegar.
  3. 3Turn the hot cooked rice out into a wide, shallow bowl. Drizzle with the sushi vinegar and fold it in with a rice paddle using a cutting motion, fanning the rice as you go, until it's glossy and cooled to room temperature. Cover with a damp towel until ready to use.
  4. 4Pat the tuna dry with paper towels and cut it into small, even 1/4-inch cubes, trimming away any silvery sinew as you go.
  5. 5In a bowl, combine the diced tuna, mayonnaise, sriracha, sesame oil, and half of the sliced green onion. Stir gently until the tuna is evenly coated.
  6. 6Lay a bamboo rolling mat on the counter and cover it with plastic wrap. Place a nori sheet shiny side down on the mat, with the long edge closest to you.
  7. 7Wet your hands to keep the rice from sticking, then spread a thin, even layer of seasoned rice over the nori, leaving a 1-inch strip bare along the top edge. Sprinkle with sesame seeds.
  8. 8Carefully flip the nori so the rice faces down against the mat. Spoon a line of the spicy tuna mixture across the lower third of the sheet.
  9. 9Using the mat as a guide, lift the bottom edge and roll forward tightly and evenly, applying gentle pressure with each turn, sealing the roll against the bare strip of nori.
  10. 10Wipe a sharp knife with a damp cloth and slice the roll into 8 even pieces, re-wetting the blade between cuts to keep the edges clean.
  11. 11Repeat with the remaining nori, rice, and tuna mixture. Serve immediately with soy sauce, extra sriracha, and pickled ginger.

Tips & variations

  • Freeze the tuna for 15-20 minutes before dicing; it firms up just enough to cut clean, even cubes instead of squishing under the knife.
  • Add a few matchsticks of cucumber or ripe avocado inside the roll for crunch or creaminess alongside the spicy tuna.
  • For a milder version, cut the sriracha in half and add a squeeze of lime to the mixture instead.
  • Torch the outside of the finished roll briefly for a lightly seared, smoky edge (a spicy tuna tataki-style roll).
  • No sashimi-grade tuna available? Cooked, chopped shrimp or imitation crab tossed in the same sriracha mayo makes a fully cooked stand-in.

Storage & reheating

Because this roll contains raw fish, it's best eaten within an hour of rolling. If needed, refrigerate leftover rolls tightly covered for up to a few hours only; the rice will firm up and the nori will soften once chilled, and the fish should not be kept longer than that or reheated.

Tips from the Tulo kitchen

  • Keep a small bowl of water nearby to wet your hands and knife throughout, since dry hands are the main reason rice sticks and tears the nori.
  • Short-grain Japanese sushi rice is essential here; long-grain rice like jasmine or basmati lacks the starch needed for the roll to hold together.
  • If the rice feels too warm when you start rolling, spread it on a tray for a few minutes first; warm rice steams the nori and makes it chewy rather than crisp.

FAQ

Can I use canned tuna for a spicy tuna roll?

No. Canned tuna has a mushy, shredded texture that doesn't hold together when diced, and it lacks the clean flavor of raw fish. Use tuna specifically labeled sashimi-grade or sushi-grade from a fish counter you trust.

What makes a spicy tuna roll spicy?

The heat comes from sriracha (or another hot sauce) mixed directly into the mayonnaise-and-tuna filling, not from anything added to the rice or nori.

Can I make this roll without raw fish?

Yes. Chopped cooked shrimp, cooked crab, or canned crab tossed in the same sriracha mayo mixture makes a fully cooked version with a similar flavor and texture.

Why does my rice fall apart when I slice the roll?

This usually means the rice wasn't rolled tightly enough or the roll was cut with a dry blade. Roll with firm, even pressure and wet the knife between every slice.

Do I need a bamboo mat to roll sushi?

A bamboo mat makes it much easier to apply even pressure, but a clean kitchen towel wrapped in plastic wrap can work in a pinch.

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