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How to make spicy tuna rolls

Word from the author:

"The Spicy Tuna roll is a classic. Relatively simple to make, works with different cut sizes of tuna and, well, very spicy. Check out the recipe below to learn how to make the sauce as well as the roll itself." (1.2 / 5) Published on February 16, 2016 | By osowakki | 38 Comments

• • Prep Time
  • 25 Minutes
• • Cook Time
  • 20 Minutes
• • Yield
  • 4 rolls

About Spicy Tuna

Spicy tuna is a common name for different rolls of sushi with two things in common: the use of tuna, and a spicy sauce. The tuna this roll is diced into small pieces, so the size of the initial block doesn’t matter. So it’s a great solution for odd shape blocks of tuna you might end up having that won’t fit any other roll.

Let’s start with the sauce

What gives the spicy tuna roll its kick is the spicy mayo sauce.  You wouldn’t believe how easy that is to make! The following instructions are for making enough sauce to use in 4 ST rolls. My recommendation is to prepare double that amount and serving the remainder as dipping sauce.

You will need:

• 1 tbsp mayonnaise of your choice (preferably Kewpie)
• 1 tsp spicy chilli sauce (recommended Sriracha)
• 1 tsp fresh lemon juice
• 1/2 tsp sesame oil (Kadoya’s).

Just mix together

Mix all the ingredients in a bowl and, that’s basically it. Make sure to store in your fridge if not consumed right away. You can use a spoon to apply the sauce later to your roll or any other dish, or you can use a squeeze bottle if you have a spare one. The amounts you can see in the animated gif below are for one Spicy Tuna roll.

Let’s start rolling

First step, we need to break the nori in two. Make sure you break the longer side. If it doesn’t break easily, that means the nori may have already absorbed some moisture, probably from the air in the room. If that happens, try to toast it a bit over the stoves until it is crispy enough to break. Next, notice the nori has a rough side and a smoother side. Place the half nori with the rough side facing towards you.

Wet your hands, and grab a handful of sushi rice. Shape it into a ball and place on top of the nori. With your hands still wet (otherwise the rice will stick) spread the rice along the nori to cover it equally. Don’t press the rice too much, just spread it. When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you.

Fill it up

Load the nori with good stuff! Two thick slices of avocado, and with a spoon load the spicy mayo soaked tuna dices. How much tuna to use is really up to you. A recommended amount is about 70g of tuna per roll. Both should cover the length of the nori as equally as possible as shown below.

Let’s Roll

This is the fun stuff! Close the bamboo mat on top of the roll filling and tighten from the center to the sides. Push the mat forward in a rolling motion and tighten again until you reach the end of the roll. If you need more help on on this section, you may refer to our guide: How to roll inside out sushi. Use a sharp and wet knife to cut the roll exactly down the middle. Each half you can cut in either 3 or 4.

Final thoughts

When it comes to sushi, presentation is key. In the example below you can see two different toppings : Drop of spicy mayo (sides) or chopped chives and sprinkles of dark sesame (center). You could also top it with Panko, fish roe, maybe slices of mango? That sounds great to me.

Hope you enjoy this recipe, and please leave your comments below.

• Recipe
• How To
• Review
Text size

Ingredients

• 1 tbsp mayonnaise
• 1 tsp spicy chilli sauce
• 1 tsp fresh lemon juice
• 1/2 tsp sesame oil

Instructions

1. Mix ingrediends for Spicy Sauce
2. Chop tuna into diced as shown
3. Mix tuna cubes with Spicy Sauce
4. Cover nori sheet with sushi rice, and lay about 2 tbs of Spicy Tuna along the center
5. Add avocado slices and roll
6. Cut 6 or 8 pieces and serve with soy sauce, wasabi and gari

• Servings : 2
• Ready in : 45 Minutes

Rate this recipe

• 1665 People Rated This Recipe

• Average Rating

• (1.2 / 5)

38 Responses to How to make spicy tuna rolls

1. Anonymous May 19, 2023 at 3:32 pm

   Use regular tofu instead of tuna. Don’t use firm or silken – the texture will be wrong. If you have access to a Japanese market or your grocery store has a decent Asian food section, then you can also use konyaku. Blanch it first and then let it cool in the fridge before using it in the recipe.

   Reply
2. Helen May 12, 2023 at 9:49 pm

   Can Spicy Tuna sushi be made with other types of fish or seafood?

   Reply
3. Jeffrey Stern June 3, 2022 at 3:24 pm

   Hi. I used to eat at a Sushi Restaurant in L.A. that used Real Peppers instead of Sriracha Sauce. Tonight I’m going to use peppers instead of Sriracha Sauce. Wish me luck

   Reply
4. Anonymous June 29, 2021 at 11:49 pm

   It is good, but I personally don’t think that it is spicy enough

   Reply
   • Steph August 27, 2023 at 5:51 pm

     Add fresh jalapenos to your roll. It turns up the heat plus adds a crunch

     Reply
   • PD March 9, 2024 at 9:21 pm

     It’s not. 1 tbs siracha to 1 tbs mayo. Then you are getting close to “spicy” tuna (or anything else you would use this for) . If you look at the color on the pictures that are shown, get that color. Don’t go for light pink go for dark pink.

     Reply
5. Samantha September 28, 2020 at 1:51 am

   Absolutely delish. Next time I will use seedless cucumbers , drain my tuna a lot better and almost purée the tuna for a more even spread. Over all a great lunch!

   Reply
   • Nikola April 29, 2021 at 2:58 am

     Oh no hunny not can tuna no no no lol

     Reply
     • becky September 16, 2022 at 4:20 pm

       LOL on the can tuna and the no no no no

       Reply
6. JuneSommer July 13, 2019 at 1:56 am

   Spicy tuna rolls are one of my favorite types of sushi. I really need to try to master it – I’d save so much money on takeout!

   Reply
7. James February 23, 2019 at 5:10 pm

   This is a good recipe, but you don’t mention how much tuna to use. How much do you recommend for this recipe?

   Reply
   • Osowakki February 23, 2019 at 6:01 pm

     Hey James, you’re absolutely right. The recommended amount is 70g of tuna per roll. I’ll add that information to the post as soon as I can.

     Thanks for taking the time to make the note.

     Reply
8. Sarah Parker January 4, 2019 at 4:44 am

   Very clear for a first timer, thank you.

   Reply
9. Jen August 14, 2018 at 10:34 am

   Wow… I’ve been looking to learn how to make this. Glad I came across this recipes. I will try it out. many thanks.

   Reply
10. Lisa Karen November 8, 2017 at 9:39 pm

    Interesting! I’m trying to understand the processes better though. May I ask if there is a video you’ve made that also explains this? I would love to watch. Thanks!

    Reply
11. Mitchell November 8, 2017 at 8:20 pm

    What a breakdown. I thought this was going to me very complex. You really simplified the steps. Thanks for sharing!

    Reply
12. Kenley October 8, 2017 at 8:31 am

    Great read! I’m going to learn more of this here and hopefully use them to earn some bucks. Great site, Thanks.

    Reply
13. Wren September 13, 2017 at 2:31 pm

    I owe much thanks to this site and the person behind this. I have earned some passive income from what I learnt here. Many thanks!

    Reply
14. Kendall O July 19, 2017 at 4:04 pm

    My absolute favourite roll to order when we go eat at our local sushi place! Sometimes the spice can be a bit much for me, how would you suggest I tone it down a bit without losing the flavours? And your animated gifs are awesome 🙂

    Reply
    • Alan May 12, 2018 at 11:05 am

      Less sirachi, or select a milder cayenne based sauce, but less is sometimes more enjoyment

      Reply
15. Julio March 16, 2017 at 3:29 am

    It says to use cubes of tuna, but when I go to sushi restaurants the tuna doesn’t looked cubed; it looks more like smashed. Which is better?

    Reply
    • John May 6, 2017 at 6:37 pm

      That is because at a restaurant the but the whole tuna, cut the meat portions out for rolls, sashimi and nigiri. Then the leftover meat that cant quite be cut out, scrapped out with a spoon and used for spicy tuna. I worked as a GM in a sushi restaurant for years..

      Reply
16. Zander Stancel February 21, 2017 at 10:08 pm

    Oh my God.!!!!!!! I’m in,love with this. I’m eating it right now. My advice is to dip it in soy sauce and wasabi. It brings out the flavor. This is coming from a thirteen year old in home etc.

    Reply
17. Dennis January 15, 2017 at 12:01 pm

    Can I use canned tuna ?

    Reply
    • Chantelle February 2, 2017 at 4:53 am

      This is more of a should vs can I question. You can, but you shouldn’t.

      Reply
    • Ama May 6, 2017 at 2:00 am

      Yes you can. I recommend an albacore if your gonna do it. I also have done with salmon and it is very good.

      Reply
18. Krista Cook December 29, 2016 at 12:40 am

    Thanks for the recipe first time making sushi at home and very good and easy recipe

    Reply
    • Heather Bellamy December 27, 2018 at 10:51 pm

      I’m about to try this recipe for my first ever time attempting sushi!!! I’m so excited, lol! (This will save me SO much money if I can make sushi rolls comparable to what I buy at my local Japanese restaurant weekly!)

      Reply
19. Nela October 16, 2016 at 5:28 am

    Thank you for the recipe, it was very good!!

    Reply
20. IRA August 6, 2016 at 10:25 pm

    great recipe, had it at the friends house, made it myself now.

    Reply
    • osowakki August 7, 2016 at 10:42 am

      Glad you liked it! Feel free to share some pictures with #makemysushi

      Reply
      • Henry October 6, 2016 at 1:03 pm

        Um … What kind of tuna do I use?

        Reply
        • Sarah December 8, 2016 at 9:49 pm

          Ahi is the best tuna to use, but make sure you ask your fishmonger if it is safe to be eaten raw. There are different health and safety standards for fish that is sold to be consumed raw.

          Reply
21. tina July 31, 2016 at 12:54 pm

    will do for next month looks like more easier

    Reply
22. Rosanna Chia July 31, 2016 at 12:37 am

    Love this recipe. Will make it again and again. Thanks so much

    Reply
23. Shivani jain June 2, 2016 at 9:33 am

    Pls can u give vegetarian recipes if possible

    Reply
    • Rocky January 11, 2017 at 12:41 pm

      Hi shivani. Remove the meat

      Reply
    • Ama May 6, 2017 at 2:02 am

      Cashews ground fine make a great meat substitute in sushi

      Reply

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