📝 About This Recipe
This iconic sushi bar staple combines the buttery texture of premium raw tuna with a bold, creamy chili kick. Originating in the 1980s as a creative way to showcase fresh trimmings, the Spicy Tuna Roll has become a global favorite for its perfect balance of heat, acidity, and umami. Our version uses hand-minced sashimi-grade tuna and seasoned vinegared rice to ensure every bite is restaurant-quality.
🥗 Ingredients
The Sushi Rice
- 2 cups Short-grain sushi rice (rinsed until water runs clear)
- 1/4 cup Rice vinegar (unseasoned)
- 1 tablespoon Granulated sugar
- 1 teaspoon Sea salt (fine grain)
The Spicy Tuna Filling
- 1/2 pound Sashimi-grade Ahi tuna (very fresh, chilled)
- 2 tablespoons Kewpie Mayonnaise (Japanese style is essential for flavor)
- 1 tablespoon Sriracha sauce (adjust to your heat preference)
- 1 teaspoon Toasted sesame oil (pure, high quality)
- 2 stalks Scallions (finely minced green parts only)
- 1 tablespoon Masago or Tobiko (optional, for internal texture)
Assembly & Garnish
- 5 sheets Nori seaweed sheets (high-quality roasted)
- 1/2 piece English cucumber (cut into long matchsticks)
- 2 tablespoons Toasted sesame seeds (black or white)
- 4 portions Pickled ginger and Wasabi (for serving)
- 1/4 cup Soy sauce (for dipping)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold water for 2-3 minutes, swirling with your hands until the water runs completely clear to remove excess starch.
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2
Cook the rice with 2 cups of water in a rice cooker or on the stovetop. Once cooked, let it stand covered for 10 minutes to steam.
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3
While rice steams, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the hot rice to a large wooden or glass bowl (hangiri) and gently fold in the vinegar mixture using a slicing motion with a rice paddle. Fan the rice while mixing to cool it quickly and give it a glossy finish.
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4
Prepare the tuna: Using a sharp knife, dice the chilled tuna into very small 1/4-inch cubes. Do not overwork it into a paste; you want some texture.
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5
In a medium bowl, combine the diced tuna, Kewpie mayo, Sriracha, sesame oil, minced scallions, and masago. Mix gently until well incorporated, then cover and refrigerate until ready to roll.
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6
Prepare your 'Tezu' (hand water) by mixing a small bowl of water with a splash of rice vinegar. This prevents the rice from sticking to your hands.
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7
Place a bamboo rolling mat (makisu) on a flat surface, covered with plastic wrap for easy cleanup. Place half a sheet of nori on the mat, shiny side down.
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8
Dampen your hands with Tezu and grab a small handful of rice (about 1/2 cup). Gently spread it over the nori, leaving a 1/2-inch border at the top edge. Sprinkle with sesame seeds.
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9
Place about 2-3 tablespoons of the spicy tuna mixture in a horizontal line across the center of the rice. Add 2-3 cucumber matchsticks alongside the tuna.
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10
Using the mat, lift the edge of the nori closest to you and roll it over the filling. Tuck the edge tightly and continue rolling, applying gentle even pressure to create a firm cylinder.
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11
Remove the roll from the mat. Use a very sharp, slightly damp knife to slice the roll in half, then into 6 or 8 equal pieces. Wipe the knife with a damp cloth between every few cuts.
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12
Arrange the pieces on a platter and serve immediately with a side of pickled ginger, wasabi, and soy sauce.
💡 Chef's Tips
Always use 'Sushi Grade' or 'Sashimi Grade' tuna to ensure it is safe for raw consumption. Keep your tuna very cold until the moment you mix it; it handles better and tastes fresher. Don't smash the rice onto the nori; use a light touch to keep the grains intact and fluffy. If you prefer more heat, add a pinch of Shichimi Togarashi (Japanese 7-spice) to the tuna mix. Wrap your bamboo mat in plastic wrap to prevent rice from sticking in the crevices.
🍽️ Serving Suggestions
Pair with a chilled glass of dry Junmai Ginjo Sake to complement the fatty tuna. Serve alongside a warm bowl of Miso Soup with silken tofu and seaweed. A side of Edamame with sea salt provides a great textural contrast. Match with a light, crisp Japanese lager like Asahi or Sapporo. Offer a small side of Sunomono (Japanese cucumber salad) to cleanse the palate between rolls.