What tuna do I use for a spicy tuna roll

Use sushi-grade or sashimi-grade tuna from a trusted fishmonger. It is handled and frozen to be eaten raw, unlike regular tuna at the counter.

The heat is mild and easy to control. One tablespoon of sriracha in the mayo gives a gentle kick that you can raise to taste.

Can I use canned tuna

Canned tuna works for a budget version with the same spicy mayo, though the texture is flaky rather than the smooth bite of raw tuna.

How long does spicy tuna keep

Mix it fresh and eat the same day. Raw fish does not keep well, so make only what you plan to serve.

Spicy Tuna Roll

Name: Spicy Tuna Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 pieces
Cuisine: Japanese
Ingredients: 2 cups sushi rice, cooked and seasoned; 2 nori sheets; 6 ounces sushi-grade tuna, diced small; 2 tablespoons mayonnaise; 1 tablespoon sriracha; 1 teaspoon toasted sesame oil; 1 green onion, thinly sliced; Soy sauce, for serving; Pickled ginger and wasabi, for serving

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Spicy Tuna Roll

A spicy tuna roll mixes diced sushi-grade tuna with a sriracha mayo and rolls it in nori and rice. The heat is gentle and the tuna stays the star, so it is a favorite for anyone moving past the California roll. This recipe makes two rolls, about 16 pieces, in around 30 minutes once the rice is ready.

Prep25 min

Cook15 min

Total40 min

Serves2

Makes16 pieces

LevelEasy

Ingredients

2 cups sushi rice, cooked and seasoned
2 nori sheets
6 ounces sushi-grade tuna, diced small
2 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon toasted sesame oil
1 green onion, thinly sliced
Soy sauce, for serving
Pickled ginger and wasabi, for serving

Directions

In a bowl, stir the diced tuna with mayonnaise, sriracha, sesame oil, and green onion until coated.
Lay one nori sheet shiny side down on a bamboo mat. With damp hands, spread half the rice evenly over the nori, leaving a 1-inch strip bare at the top.
Spoon half the spicy tuna in a line across the lower third of the rice.
Lift the edge of the mat and roll away from you, pressing firmly to tuck the filling tight. Seal the bare strip against the roll.
Wet a sharp knife and slice each roll into 8 even pieces, cleaning the blade between cuts.
Serve with soy sauce, pickled ginger, and wasabi.

Tips and variations

Buy tuna labeled sushi grade or sashimi grade and keep it cold until you dice it.
Dice the tuna small so it binds with the sauce and rolls without tearing the nori.
Adjust the sriracha to taste. Start with a tablespoon and add more once you have tried it.
For extra crunch, fold in a spoon of tempura flakes or top the roll with thin cucumber.

Roll it at home with the Sushi Kit

A spicy tuna roll is simple once you can roll tight. The Albino Monkey 14-in-1 Sushi Making Kit brings the bamboo mats, rice paddle, bazooka, and sashimi knife so the tuna stays put and the cuts stay clean.

Get the Sushi Kit

Common questions

What tuna do I use for a spicy tuna roll: Use sushi-grade or sashimi-grade tuna from a trusted fishmonger. It is handled and frozen to be eaten raw, unlike regular tuna at the counter.
How spicy is it: The heat is mild and easy to control. One tablespoon of sriracha in the mayo gives a gentle kick that you can raise to taste.
Can I use canned tuna: Canned tuna works for a budget version with the same spicy mayo, though the texture is flaky rather than the smooth bite of raw tuna.
How long does spicy tuna keep: Mix it fresh and eat the same day. Raw fish does not keep well, so make only what you plan to serve.