Spicy Tuna Sushi Roll Recipe

If you’re craving a sushi night but grocery shopping for fresh fish seems like a challenge, let me share my favorite workaround with you. This Spicy Tuna Sushi Roll Recipe brings together the fiery kick of sriracha, the creamy touch of mayo, and the satisfying texture of canned tuna, all wrapped up with tender sushi rice and crunchy veggies. It’s a game changer when you want that sushi experience without sushi-grade fish — and trust me, you’ll be hooked once you try it!

this …

Ingredients You’ll Need

The magic of this Spicy Tuna Sushi Roll Recipe is in the balance—creamy tuna united with spicy notes, all wrapped in perfectly seasoned sushi rice. Most ingredients are pantry staples, but investing in a good-quality sushi rice and fresh veggies makes all the difference.

• Canned Tuna: Use well-drained tuna in water or oil; it’s surprising how well it mimics fresh tuna once mixed with spices.
• Mayonnaise: Adds creaminess and softens the heat—Japanese mayo is ideal but regular works fine.
• Sriracha Chili Sauce: Adjust based on how spicy you like it; it’s the heart of the “spicy” in this roll.
• Gochugaru (Korean Chili Powder): Totally optional but gives a smoky depth—great if you want to experiment.
• Green Onion: Freshness and crunch that brightens the filling.
• Sesame Oil: A little goes a long way for that nutty aroma.
• Short-Grain Sushi Rice: Key to getting the rice stickiness just right—don’t swap for long grain.
• Rice Vinegar: Balances the rice with a tangy sweetness.
• Granulated Sugar: Sweetens the vinegar mixture for that classic sushi rice flavor.
• Nori Sheets (Seaweed): Make sure they’re fresh and crisp for better rolling.
• White and Black Sesame Seeds: Adds texture and eye-catching contrast.
• Cucumber: Cut into sticks for a refreshing crunch.
• Avocado: Creamy slices round out the texture perfectly.

Variations

I love tweaking this Spicy Tuna Sushi Roll Recipe depending on my mood or what I have on hand. You can totally make it your own while still keeping that signature spicy, creamy vibe.

• Spicy Crab: Swap canned tuna for canned crab meat for a slightly sweeter, equally delicious roll. My family adored this twist during a seafood night!
• Vegan Version: Replace tuna with mashed chickpeas and use vegan mayo—add extra chili for kick!
• Extra Crunch: Mix in tempura flakes or thinly sliced radishes for a crisp texture surprise.
• Elevated Heat: Add diced jalapeños or a drizzle of chili oil on the finished roll for a spicy punch.

How to Make Spicy Tuna Sushi Roll Recipe

Step 1: Prepare the Spicy Tuna Filling

Start with draining your canned tuna really well—that water makes your filling watery otherwise. In a bowl, combine the tuna with mayonnaise, sriracha (start with one tablespoon and add more later to taste), gochugaru if you’re using it, chopped green onion, and a splash of sesame oil. Stir everything together until it’s creamy and evenly coated. I like to taste it here and adjust the spice or mayo—this step sets your flavor tone.

Step 2: Cook and Season the Sushi Rice

Rinse your short-grain sushi rice under cold water until it runs clear—this removes excess starch and prevents a gummy mess. Cook the rice in your rice cooker or on the stovetop according to your usual method. While the rice cooks, make the sushi vinegar by heating rice vinegar and sugar in a small pan until the sugar dissolves. Once the rice is done, gently fold in the vinegar mixture with a rice paddle, using a slicing motion to avoid mashing the grains. Let the rice cool slightly before assembling.

Step 3: Assemble and Roll Your Sushi

Wrap your bamboo sushi mat in plastic wrap for easy cleaning. Lay a nori sheet shiny side down on the mat. Wet your hands (this prevents sticking) and spread a thin, even layer of seasoned rice over the nori, leaving about an inch free at the top and bottom edges. Sprinkle white and black sesame seeds over the rice for texture and an aesthetic pop. Carefully flip the sheet so the rice faces down—this keeps the rice inside when you roll.

Arrange a third of the spicy tuna mixture along one edge, then add cucumber sticks and avocado slices. Using the mat, roll the sushi tightly but gently to avoid squashing your ingredients. Press to form a neat log. Dip a sharp serrated knife in water between cuts to get clean slices about ¾” -1″ thick. Trim the edges if you like, for a nice uniform look.

How to Serve Spicy Tuna Sushi Roll Recipe

Garnishes

I love topping my sushi rolls with a sprinkle of toasted white and black sesame seeds—they add a bit of crunch and visual appeal. A few thin slices of pickled ginger and a tiny dab of wasabi on the side elevate the experience and mimic the restaurant vibe. If I’m feeling fancy, a drizzle of spicy mayo or eel sauce on top really steals the show.

Side Dishes

This roll pairs perfectly with classic edamame sprinkled with sea salt or a simple seaweed salad. Sometimes I whip up miso soup as a warm complement that balances the spice and cold rolls beautifully. For a refreshing crunch, quick pickled daikon radish is also a fantastic side.

Creative Ways to Present

For special occasions, I like to display the sushi pieces on a long wooden board with accompanying small bowls of dipping sauces—soy sauce, ponzu, and spicy mayo. Adding edible flowers or microgreens makes it feel extra festive and special. I even sometimes create little sushi “bites” by cutting rolls into smaller pieces and skewering them with decorative picks for easy party eating.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, wrap the sushi rolls tightly in plastic wrap and place them in an airtight container in the fridge. They’re best consumed within 24 hours for the freshest taste and texture. I’ve found the avocado can brown over time, so I usually slice and add extra on fresh servings.

Freezing

Sushi rolls don’t freeze well because of the rice and avocado texture changes, so I don’t recommend freezing this Spicy Tuna Sushi Roll Recipe. If you try it, expect a softer texture once thawed.

Reheating

Since sushi is best enjoyed fresh, I usually don’t reheat leftover rolls. But if you want to revive the rice slightly, briefly microwave the rice portion—avoiding the filling—to bring it back to room temperature before eating.

FAQs

Final Thoughts

This Spicy Tuna Sushi Roll Recipe has become my go-to for sushi nights when I want convenience without compromising flavor. It’s approachable, delicious, and always gets rave reviews from friends and family. I remember the first time I rolled it; I was so thrilled that it worked out and tasted amazing at home. If you want that sushi magic without the fuss or expense, give this recipe a try—I promise you’ll love the spicy, creamy, crunchy combo as much as I do!

Spicy Tuna Sushi Roll Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 79 reviews

• Author: Sophia
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 3 sushi rolls (8-10 pieces per roll)
• Category: Sushi
• Method: No-Cook
• Cuisine: Japanese

Print Recipe

Pin Recipe

---

Description

A vibrant and flavorful Spicy Tuna Sushi Roll recipe combining creamy spicy tuna with perfectly seasoned sushi rice and fresh cucumber and avocado, rolled in crisp nori and topped with sesame seeds. This homemade sushi roll offers a delightful blend of heat, creaminess, and crunch, perfect for sushi lovers looking to recreate restaurant-quality rolls at home.

---

Ingredients

Units USM Scale 1x2x3x

Spicy Tuna Filling

• 1 can tuna, well drained
• 1 tablespoon mayonnaise
• 1-2 tablespoons sriracha chili sauce, to taste
• 1 tablespoon gochugaru (Korean chili pepper powder), optional
• 1 green onion, chopped
• 1 teaspoon sesame oil

Sushi Rice

• 1 cup short-grain sushi rice, washed
• 2 tablespoons rice vinegar
• 1 teaspoon granulated sugar

Other Ingredients

• 3 seaweed nori sheets
• White sesame seeds, for sprinkling
• Black sesame seeds, for sprinkling
• 1/2 cucumber, cut into long sticks
• 1 avocado, sliced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Spicy Tuna Filling: In a bowl, combine the drained canned tuna with mayonnaise, sriracha sauce, gochugaru chili powder (if using), chopped green onion, and sesame oil. Mix thoroughly until well combined and set aside to let the flavors meld.
2. Prepare the Sushi Rice: Wash the short-grain sushi rice under cold water until the water runs clear to remove excess starch. Transfer the rice to a rice cooker and add the appropriate amount of water according to your rice cooker instructions. Cook the rice until tender and fully cooked.
3. Prepare the Rice Seasoning: In a small saucepan, combine rice vinegar and granulated sugar. Heat gently over medium heat, stirring occasionally, until the sugar has completely dissolved and the mixture is simmering lightly. Remove from heat.
4. Season the Sushi Rice: Transfer cooked rice to a large bowl. Gradually pour the warm rice vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to evenly distribute the seasoning without smashing the grains. Allow the rice to cool to room temperature.
5. Assemble the Sushi Rolls: Wrap a bamboo sushi mat with plastic wrap to prevent sticking. Place a nori sheet shiny side down on the mat. Take a portion of sushi rice and spread it evenly over the nori, leaving about an inch of space at the top and bottom edges. Sprinkle a mixture of white and black sesame seeds over the rice evenly.
6. Flip and Add Fillings: Carefully flip the nori sheet so the rice side is down on the plastic wrap. Place approximately one-third of the spicy tuna mixture along the center of the nori. Add a few slices of cucumber sticks and avocado on top of the tuna.
7. Roll the Sushi: Using the bamboo mat, start rolling the sushi away from you, applying gentle but firm pressure to form a tight round log. Continue rolling until the edge seals the roll completely.
8. Cut the Sushi Rolls: Using a sharp serrated knife dipped in water, slice the roll into ¾ to 1-inch pieces. Clean the knife between cuts to ensure neat slices. Trim edges if desired to make perfect rolls.
9. Serve: Arrange the sushi pieces on a plate and serve with wasabi, pickled ginger, and soy sauce for dipping as desired.

---

Notes

• This recipe yields 3 full sushi rolls, each cut into 8-10 pieces, serving about 3 people.
• Adjust sriracha and gochugaru quantity to control the spiciness according to taste.
• Using plastic wrap on the bamboo mat helps prevent rice from sticking and makes rolling easier.
• Ensure sushi rice is cooled before assembling to prevent tearing of nori.
• Store any leftover sushi rolls in an airtight container in the refrigerator and consume within 24 hours.

---

Nutrition

• Serving Size: 1 sushi roll (approx. 8-10 pieces)
• Calories: 310
• Sugar: 3g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 30mg