Spicy Tuna Roll Recipe
A pantry-friendly version of the sushi restaurant favorite, Spicy Tuna Roll, made with canned tuna
Servings: 2 rolls
Ingredients
Spicy Tuna
- 1 5-ounce can tuna, drained and flaked
- 1 tablespoon sriracha hot sauce
- ½ tablespoon mayonnaise
- 2 tablespoons thinly sliced scallions
- ½ teaspoon tamari or soy sauce
- ½ teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds (optional)
Spicy Tuna Rolls
- 2 sheets sushi nori
- 1½ cups cooked sushi rice
- ½ avocado, sliced length-wise
- 1 Persian cucumber, julienned
- optional for serving: prepared wasabi, pickled ginger, light soy sauce
Instructions
Make Spicy Tuna
- Mix canned tuna, sriracha hot sauce, mayonnaise, scallions, soy sauce, and toasted sesame oil in a mixing bowl. Stir until very well combined and tuna is broken down.
Make Spicy Tuna Roll
- Place a nori seaweed sheet on bamboo rolling mat with shiny side down, and the longer side facing you.
- Spread the thinnest layer of rice you can on the nori sheet, leaving an empty border on the sides, a ½-inch on each side and the edge closest to you, and a 1-inch border along the edge away from you.
- Place sliced avocado, cucumber if using, and a stripe of spicy tuna in a line about ⅓ of the way away from the edge closest to you.
- Using the bamboo rolling mat, roll the edge closest to you over the ingredients, then continue rolling, pulling the roll tight with the bamboo rolling mat and your hands.
To Cut Spicy Tuna Roll
- Cut roll in half first, then cut each half into quarters to make uniform sized pieces.
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