Spicy tuna rolls are a fan favorite among sushi rolls. Simple, healthy and delicious.
Ingredients:
- Sushi rice (1 cup)
- Nori seaweed sheets
- Sashimi-grade tuna (6-8 oz), finely diced
- Sriracha sauce (2 tablespoons, adjust to taste)
- Mayonnaise (2 tablespoons)
- Cucumber (optional)
- Soy sauce (optional, for dipping)
- Wasabi (optional, for dipping)
- Pickled ginger (optional, for serving)
Instructions:
- Cook the sushi rice according to the package instructions. Once cooked, let it cool to room temperature.
- In a mixing bowl, combine the diced tuna with the sriracha sauce and mayonnaise. Adjust the amount of sriracha to your desired level of spiciness.
- Place a sheet of nori seaweed shiny side down on a bamboo sushi rolling mat or a clean kitchen towel.
- Moisten your hands with water to prevent sticking, and spread a thin layer of sushi rice evenly over the nori, leaving about a half-inch border at the top edge.
- Spread a line of the spicy tuna mixture horizontally across the middle of the rice-covered nori.
- Lay a thin slice of peeled cucumber over the spicy tuna mix. Skip, if not adding cucumbers.
- Starting from the bottom edge, tightly roll the sushi using the mat or towel, applying gentle pressure as you roll to ensure it holds its shape.
- Once rolled, use a sharp knife to slice the roll into bite-sized pieces, about 1 inch thick.
- Serve the spicy tuna rolls with soy sauce, wasabi, and pickled ginger on the side for dipping.
Enjoy your homemade spicy tuna rolls!