Classic Spicy Tuna Roll Recipe

I hate to admit it, but I order the same few items at every sushi restaurant I visit. One of those items, without a doubt, is the spicy tuna roll, which finds itself on every menu, no matter how fancy the restaurant. A simple, small roll, the spicy tuna is composed of soft minced tuna, a select few seasonings, spicy Sriracha, and a tightly rolled rice and nori exterior. It never fails me — and is almost always available at an incredibly reasonable price.

Making sushi at home is a surprisingly approachable process and gives you the freedom to customize even the simplest, most classic sushi rolls with plenty of unique flavors. The very best tuna rolls that I have had have been flavorful, a little creamy, pleasantly spicy, and stuffed with fresh, tender tuna. At home, I can make it exactly as I want it every time, and add scallions or sesame seeds into the filling or sprinkle the finished roll with crunchy fried onion or poppable fish roe. This recipe walks through step-by-step how to make perfect spicy tuna rolls, and delivers all the flavor of your favorite takeout order right from your own kitchen.

You'll first need sushi rice, rice vinegar, sugar, salt, and nori for rolling the sushi. Sushi rice is different from sticky rice, and it is important to grab rice specifically labeled as sushi rice, shari, sumeshi, or Japanese rice. For the filling, you will need fresh ahi tuna, Kewpie mayonnaise, Sriracha, soy sauce, toasted sesame oil, scallions, and sesame seeds. Because you won't be cooking the tuna, be sure to source the fish from a reputable fishmonger who labels their tuna as "sushi grade," which means it has been flash frozen to remove bacteria.

To prepare the sushi rice, rinse the rice in a fine-mesh strainer until the water runs clear.

Cook according to the package directions.

Meanwhile, heat the rice vinegar, sugar, and salt in a small saucepan over medium heat. Stir until the sugar is dissolved, then remove from the heat.

Transfer the cooked rice to a large bowl and mix gently with the vinegar mixture until fully coated, then cover the rice with a towel and let it cool while preparing the filling.

To prepare the tuna, first cut it into 1-inch cubes.

Add the tuna to a food processor and pulse 3-5 times, or until just chopped but not gummy or smooth.

Transfer the tuna to a bowl and combine it with Kewpie mayonnaise, sriracha, soy sauce, sesame oil, green onions, and sesame seeds.

Stir to combine.

To assemble the sushi, cover the bamboo mat with plastic wrap.

Cut the nori sheet to about 4 inches wide (or about 4 segments).

Add the nori sheet shiny side down.

Cover it with a thin layer of sushi rice.

Carefully flip the nori so that the sushi rice is facing down, towards the plastic wrap.

Spoon ¼ of the filling into a straight horizontal line in the center of the nori.

Use the mat to roll the rice and nori around the filling, creating a cylinder.

Slice the sushi into 8 pieces.

If desired, top with fish roe to serve.

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There are many types of sushi you can make by using the same ingredients but arranging them in different ways. If you flip the rice to the outside of the roll, you make uramaki, which is a slightly more advanced technique in that it can be tricky to flip, roll, and slice the seasoned rice without the nori keeping it contained. If you are having trouble with it, you can skip flipping the nori and simply make the rolls with the nori on the outside, which is referred to as norimaki or hosomaki. You can also leave the nori as a full sheet for bigger futomaki rolls, which are often the rolls restaurants label as "specialty rolls" and fill with added ingredients.

To make hosomaki rolls, simply follow the recipe as written, and when adding the rice to the nori, leave space at the top of the nori to roll and adhere the nori into a sturdy roll. Add the filling to the center, then use the bamboo mat to roll the maki into a tight cylinder with the nori on the outside, using the exposed edge of the nori to seal the roll closed. Then, just use a sharp knife to slice the sushi into pieces and serve.

One of the best things about making sushi at home is how easily the rolls can be customized. For an easy, classic crunch, add a layer of julienned cucumbers or carrots next to the tuna. For a more savory crunch, add crispy fried onions or tempura flakes. For something more creamy, try adding sliced avocado or softened cream cheese into the roll. You can also adjust the filling itself, adding heat with more Sriracha, a sprinkle of togarashi, or even some chili crisp.

You can also experiment with making your own futomaki specialty rolls with the spicy tuna filling as the base. You can add shrimp tempura, avocado, and cucumber for a satisfying roll with a complex creamy-crunchy texture. You can also balance the heat with sweet mango slices and pair them with avocado or cucumber for a sweet heat tropical roll. If you want to make more elaborate rolls, you can also opt for more involved toppings like thinly sliced avocado, spicy mayonnaise, or crunchy onion — or you could roll the rice exterior in tobiko.

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