Whether you’re craving a quick weeknight dinner or looking to spice up your sushi game, these fiery spicy tuna roll recipes deliver bold flavor with minimal fuss. From classic rolls to creative twists, we’ve gathered 18 mouthwatering options that will satisfy your heat-seeking taste buds. Get ready to roll up your sleeves and discover your new favorite way to enjoy this beloved Japanese-inspired dish!
Spicy Tuna Roll with Sriracha Mayo
Very few sushi rolls deliver such bold flavor with such simple preparation. This spicy tuna creation combines fresh fish with creamy heat for restaurant-quality results at home. You’ll be rolling like a pro in minutes.
Ingredients
– 8 ounces sushi-grade fresh tuna steak
– 2 tablespoons creamy Japanese mayonnaise
– 1 tablespoon fiery Sriracha sauce
– 1 teaspoon toasted sesame oil
– 1 sheet crisp nori seaweed
– 3/4 cup perfectly cooked sushi rice
– 1/2 ripe avocado, sliced thin
– 1 tablespoon seasoned rice vinegar
– 1 teaspoon toasted white sesame seeds
– 2 tablespoons cool water for sealing
Instructions
1. Chop 8 ounces sushi-grade fresh tuna steak into 1/4-inch pieces with a sharp knife.
2. Combine chopped tuna, 2 tablespoons creamy Japanese mayonnaise, 1 tablespoon fiery Sriracha sauce, and 1 teaspoon toasted sesame oil in a medium bowl.
3. Mix gently with a fork until evenly coated, being careful not to overwork the tuna.
4. Place 1 sheet crisp nori seaweed shiny-side down on a bamboo rolling mat.
5. Spread 3/4 cup perfectly cooked sushi rice evenly over nori, leaving 1-inch border at the top edge.
6. Drizzle 1 tablespoon seasoned rice vinegar over the rice using horizontal strokes.
7. Arrange spicy tuna mixture and 1/2 ripe avocado slices horizontally across the center of the rice.
8. Lift the mat edge closest to you and roll firmly away from you, applying even pressure.
9. Moisten the exposed 1-inch nori border with 2 tablespoons cool water to seal the roll completely.
10. Let the sealed roll rest for 2 minutes to allow the nori to soften and adhere.
11. Sprinkle 1 teaspoon toasted white sesame seeds over the outside of the roll.
12. Slice the roll into 8 equal pieces using a sharp knife dipped in water between cuts.
You’ll love the contrast between the cool, creamy avocado and the spicy tuna kick. The nori provides satisfying crunch against the tender rice. Try serving these with pickled ginger and extra Sriracha mayo for dipping.
Spicy Tuna Roll with Avocado and Cucumber
Bold flavors meet fresh ingredients in this spicy tuna roll that comes together in minutes. Perfect for sushi night at home, this recipe delivers restaurant-quality results with minimal effort. The combination of spicy tuna, creamy avocado, and crisp cucumber creates a satisfying texture contrast.
Ingredients
– 1 cup sushi rice
– 1 1/4 cups cold water
– 2 tbsp seasoned rice vinegar
– 8 oz fresh sushi-grade tuna
– 2 tbsp spicy mayo
– 1 tsp sriracha
– 1 ripe avocado
– 1 small English cucumber
– 4 sheets nori seaweed
– 1 tbsp toasted sesame seeds
– Soy sauce for serving
– Pickled ginger for serving
– Wasabi paste for serving
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice and 1 1/4 cups cold water in a rice cooker, then cook according to manufacturer’s instructions.
3. Spread cooked rice evenly on a baking sheet and drizzle with 2 tbsp seasoned rice vinegar while gently folding.
4. Cool rice to room temperature, about 15 minutes, while preparing other ingredients.
5. Dice 8 oz fresh sushi-grade tuna into 1/4-inch cubes using a sharp knife.
6. Combine diced tuna with 2 tbsp spicy mayo and 1 tsp sriracha in a small bowl.
7. Slice 1 ripe avocado into thin strips, removing the pit and skin first.
8. Cut 1 small English cucumber into matchstick-sized strips, discarding the seeds.
9. Place one nori sheet shiny-side down on a bamboo sushi mat.
10. Spread 3/4 cup cooled rice evenly over the nori, leaving a 1-inch border at the top.
11. Arrange spicy tuna mixture in a horizontal line across the center of the rice.
12. Layer avocado strips and cucumber matchsticks alongside the tuna.
13. Lift the bamboo mat edge closest to you and roll tightly away from you, applying even pressure.
14. Moisten the exposed nori border with water to seal the roll completely.
15. Repeat steps 9-14 with remaining ingredients to make 4 rolls total.
16. Use a sharp, wet knife to slice each roll into 8 even pieces.
17. Sprinkle cut rolls with 1 tbsp toasted sesame seeds for garnish.
This spicy tuna roll delivers a perfect balance of creamy avocado against the crisp cucumber and tender tuna. The spicy mayo adds a gentle heat that builds with each bite. Serve immediately with soy sauce, pickled ginger, and wasabi paste for dipping.
Spicy Tuna Roll with Tempura Flakes
Ready for a sushi upgrade? Spicy tuna rolls get a satisfying crunch with crispy tempura flakes. This restaurant-style recipe delivers bold flavor and texture in every bite.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups filtered water
- 2 tablespoons seasoned rice vinegar
- 4 sheets nori seaweed
- 8 ounces sushi-grade tuna
- 2 tablespoons spicy mayo
- 1/2 cup tempura flakes
- 1/2 English cucumber
- 1 ripe avocado
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame seeds
Instructions
- Rinse 1 cup sushi rice under cold running water until water runs clear, about 2 minutes.
- Combine rinsed rice with 1 1/4 cups filtered water in a rice cooker and cook according to manufacturer’s instructions.
- Transfer hot cooked rice to a large wooden bowl and drizzle with 2 tablespoons seasoned rice vinegar.
- Fold rice gently with a rice paddle while fanning to cool it to room temperature, about 5 minutes.
- Cut 8 ounces sushi-grade tuna into 1/4-inch cubes using a sharp chef’s knife.
- Combine cubed tuna with 2 tablespoons spicy mayo in a small bowl, mixing gently until evenly coated.
- Slice 1/2 English cucumber into thin 3-inch long matchsticks.
- Cut 1 ripe avocado in half, remove pit, and slice into 1/4-inch thick pieces.
- Place one nori sheet shiny-side down on a bamboo sushi mat.
- Spread 3/4 cup seasoned rice evenly over nori, leaving 1-inch bare at the top edge.
- Spoon 2 tablespoons spicy tuna mixture horizontally along the bottom third of the rice.
- Top tuna with cucumber matchsticks, avocado slices, and 2 tablespoons tempura flakes.
- Lift the bottom edge of the mat and roll tightly away from you, applying even pressure.
- Moisten the bare nori edge with water and seal the roll completely.
- Repeat rolling process with remaining ingredients to make 4 rolls total.
- Use a sharp wet knife to slice each roll into 8 even pieces, wiping blade between cuts.
- Arrange pieces on a serving plate and sprinkle with 1 teaspoon toasted sesame seeds.
- Serve immediately with 2 tablespoons soy sauce for dipping.
The creamy avocado balances the spicy tuna, while tempura flakes add audible crunch. Try serving these rolls with pickled ginger for extra zing between bites.
Spicy Tuna Roll with Mango Salsa
Spicy tuna rolls bring vibrant flavors and satisfying textures to your table with minimal effort. Seriously, this fusion of spicy tuna and sweet mango salsa comes together in under 30 minutes for a restaurant-quality result at home. Skip the takeout—fresh ingredients make all the difference here.
Ingredients
– 1 cup sushi rice
– 1 ¼ cups cold water
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz sushi-grade tuna, finely diced
– 2 tbsp spicy mayo
– 1 tsp sriracha sauce
– ½ tsp toasted sesame oil
– 1 ripe mango, peeled and finely diced
– ¼ cup red onion, minced
– 2 tbsp fresh cilantro, chopped
– 1 tbsp fresh lime juice
– ½ tsp kosher salt
– 1 ripe avocado, sliced
– ½ English cucumber, julienned
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Combine rinsed rice with 1 ¼ cups cold water in a saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed.
4. Remove rice from heat and let stand, covered, for 10 minutes to steam.
5. Transfer hot rice to a large bowl and gently fold in 2 tbsp seasoned rice vinegar with a cutting motion to avoid mashing grains.
6. Spread rice in a thin layer on a baking sheet to cool to room temperature, about 10 minutes.
7. In a medium bowl, combine 8 oz finely diced sushi-grade tuna, 2 tbsp spicy mayo, 1 tsp sriracha sauce, and ½ tsp toasted sesame oil.
8. In a separate bowl, mix 1 diced ripe mango, ¼ cup minced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp fresh lime juice, and ½ tsp kosher salt for the salsa.
9. Place one nori sheet shiny-side down on a bamboo sushi mat.
10. With wet hands, spread ¾ cup cooled rice evenly over nori, leaving a 1-inch border at the top edge.
11. Arrange ¼ of the spicy tuna mixture in a horizontal line across the center of the rice.
12. Top tuna with ¼ of the sliced avocado and julienned cucumber.
13. Lift the mat edge closest to you and roll nori away from you, applying even pressure to form a tight cylinder.
14. Moisten the top border with water and press to seal the roll.
15. Repeat steps 9-14 with remaining ingredients to make 4 rolls.
16. Use a sharp knife to slice each roll into 8 even pieces, wiping blade between cuts for clean edges.
17. Arrange sliced rolls on a platter and top each with 1 tbsp mango salsa.
A perfect balance of creamy avocado, spicy tuna, and sweet mango salsa creates an explosion of textures in every bite. Serve immediately with extra sriracha for heat lovers, or pair with miso soup for a complete meal. The cool mango salsa cuts through the richness beautifully, making these rolls ideal for summer entertaining.
Spicy Tuna Roll with Cream Cheese and Jalapeño
Whip up restaurant-quality sushi at home with this fiery twist on a classic. This spicy tuna roll combines creamy richness with bold heat for an unforgettable bite. Perfect for sushi night or impressing guests with minimal effort.
Ingredients
– 1 cup sushi rice
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz sushi-grade tuna, finely chopped
– 2 tbsp spicy mayo
– 1 tsp sriracha
– 2 oz cream cheese, cold and firm
– 1 fresh jalapeño, thinly sliced
– 1 ripe avocado, sliced
– 1 tbsp toasted sesame seeds
– 2 tsp soy sauce
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Cook rice according to package instructions until tender and sticky.
3. Transfer hot rice to a large bowl and fold in 2 tbsp seasoned rice vinegar with a cutting motion to avoid crushing grains.
4. Let rice cool to room temperature, about 20 minutes, while preparing other ingredients.
5. Combine 8 oz finely chopped sushi-grade tuna with 2 tbsp spicy mayo and 1 tsp sriracha in a small bowl.
6. Place one nori sheet shiny-side down on a bamboo sushi mat.
7. Spread ¼ of cooled rice evenly over nori, leaving 1-inch bare at the top edge.
8. Arrange ¼ of spicy tuna mixture horizontally across the center of the rice.
9. Place 2-3 thin slices of cold cream cheese next to tuna.
10. Add 3-4 thin jalapeño slices and 2-3 avocado slices alongside cream cheese.
11. Sprinkle ¼ tsp toasted sesame seeds over filling.
12. Lift bamboo mat edge and tightly roll nori away from you, applying even pressure.
13. Seal roll by moistening bare nori edge with water and pressing firmly.
14. Repeat process with remaining ingredients to make 4 rolls.
15. Use a sharp knife to slice each roll into 8 even pieces, wiping blade between cuts.
16. Arrange pieces on serving plate and drizzle with 2 tsp soy sauce.
Hearty cream cheese balances the tuna’s spice while jalapeño adds fresh crunch. The cool avocado creates a creamy contrast against the seasoned rice. Serve immediately with pickled ginger for extra zing or pack for a sophisticated lunch.
Spicy Tuna Roll with Spicy Crab Mix
Oozing with bold flavors and satisfying textures, this spicy tuna roll with spicy crab mix brings restaurant-quality sushi to your kitchen. Perfect for adventurous home cooks who crave that perfect balance of heat and freshness in every bite. The combination of creamy spicy crab and rich tuna creates an unforgettable sushi experience that’s surprisingly simple to master.
Ingredients
– 2 cups freshly cooked sushi rice
– 3 tablespoons seasoned rice vinegar
– 4 sheets nori seaweed
– 8 ounces sushi-grade tuna, finely chopped
– 2 tablespoons spicy mayonnaise
– 1 teaspoon sriracha sauce
– 8 ounces imitation crab meat, shredded
– 1 tablespoon Japanese mayonnaise
– ½ teaspoon chili garlic sauce
– 1 ripe avocado, thinly sliced
– 1 small cucumber, julienned
– 2 teaspoons toasted sesame seeds
– Soy sauce for serving
– Pickled ginger for garnish
Instructions
1. Spread ½ cup of freshly cooked sushi rice evenly over one nori sheet, leaving 1-inch bare at the top edge.
2. Mix 8 ounces of sushi-grade tuna with 2 tablespoons of spicy mayonnaise and 1 teaspoon of sriracha sauce in a small bowl until well combined.
3. Combine 8 ounces of shredded imitation crab meat with 1 tablespoon of Japanese mayonnaise and ½ teaspoon of chili garlic sauce in a separate bowl.
4. Arrange thin slices of ripe avocado and julienned cucumber horizontally across the center of the rice-covered nori.
5. Spoon the spicy tuna mixture and spicy crab mix side by side over the avocado and cucumber line.
6. Sprinkle ½ teaspoon of toasted sesame seeds evenly over the fillings.
7. Lift the bamboo mat edge closest to you and roll firmly away from yourself, applying even pressure to create a tight cylinder.
8. Moisten the bare 1-inch nori edge with water and press to seal the roll completely.
9. Repeat the rolling process with the remaining 3 nori sheets and fillings.
10. Transfer all four rolls to a cutting board and let them rest for 2 minutes to set their shape.
11. Dip a sharp knife in water and wipe it clean before each cut to prevent sticking.
12. Cut each roll into 8 equal pieces using a gentle sawing motion.
13. Arrange the sliced rolls on a serving platter with the cut sides facing up.
14. Drizzle additional spicy mayonnaise in zigzag patterns over the arranged rolls for presentation.
15. Serve immediately with small dishes of soy sauce and pickled ginger on the side. Firm yet yielding, each bite delivers a satisfying crunch from the fresh vegetables against the creamy, spicy fillings. The cool cucumber provides a refreshing contrast to the bold heat that builds gradually with each piece. For an elegant presentation, arrange the rolls in a circular pattern and garnish with microgreens or edible flowers.
Spicy Tuna Roll with Kimchi
Mouthwatering fusion meets spicy satisfaction in this Japanese-Korean mashup. Fresh tuna gets a fiery kimchi kick wrapped in perfectly seasoned rice. This roll delivers bold flavor in every bite with minimal prep time.
Ingredients
– 1 cup sushi rice
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz sushi-grade fresh tuna
– 1 cup spicy fermented kimchi
– 2 tbsp Japanese mayonnaise
– 1 tsp toasted sesame oil
– 1 tbsp sriracha sauce
– 1 ripe avocado
– 2 tbsp toasted sesame seeds
– 1 tsp wasabi paste
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Cook rice according to package instructions until tender and sticky.
3. Transfer hot rice to a large bowl and gently fold in 2 tbsp seasoned rice vinegar.
4. Cool rice to room temperature, fanning occasionally to create glossy texture.
5. Place one nori sheet shiny-side down on a bamboo rolling mat.
6. Spread ¼ of the cooled rice evenly over nori, leaving 1-inch border at top.
7. Thinly slice 8 oz sushi-grade fresh tuna into ¼-inch strips.
8. Squeeze excess liquid from 1 cup spicy fermented kimchi and chop roughly.
9. Mix tuna, kimchi, 2 tbsp Japanese mayonnaise, 1 tsp toasted sesame oil, and 1 tbsp sriracha sauce in a bowl.
10. Slice 1 ripe avocado into thin strips lengthwise.
11. Arrange tuna-kimchi mixture and avocado strips horizontally across rice center.
12. Lift bamboo mat edge and roll firmly away from you, applying even pressure.
13. Repeat rolling process with remaining ingredients to make 4 rolls.
14. Brush rolls lightly with water and sprinkle with 2 tbsp toasted sesame seeds.
15. Use sharp knife to slice each roll into 8 even pieces, wiping blade between cuts.
16. Serve immediately with 1 tsp wasabi paste for extra heat.
Now you’ve got contrasting textures of creamy avocado against crunchy kimchi and tender tuna. The spicy mayo creates a cooling counterpoint to the fermented heat. Try serving these rolls with pickled ginger for an extra tangy accent that cuts through the richness.
Spicy Tuna Roll with Wasabi Tobiko
Bold flavors collide in this spicy tuna roll that delivers serious heat. Fresh sushi-grade tuna gets a fiery kick from spicy mayo and wasabi-infused tobiko. Perfect for home sushi enthusiasts wanting restaurant-quality results.
Ingredients
– 1 cup sushi rice
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz sushi-grade tuna
– 2 tbsp spicy mayonnaise
– 1 tsp sriracha sauce
– 2 tbsp wasabi tobiko
– 1 ripe avocado
– 1 English cucumber
– 2 tsp toasted sesame seeds
– 1 tbsp soy sauce
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Cook rice according to package directions until tender and sticky.
3. Transfer hot rice to a large bowl and fold in 2 tbsp seasoned rice vinegar.
4. Cool rice to room temperature, fanning occasionally to create glossy texture.
5. Cut 8 oz sushi-grade tuna into ¼-inch cubes with a sharp knife.
6. Mix tuna with 2 tbsp spicy mayonnaise and 1 tsp sriracha sauce.
7. Slice 1 ripe avocado into thin strips lengthwise.
8. Cut 1 English cucumber into matchstick-sized julienne strips.
9. Place one nori sheet shiny-side down on a bamboo rolling mat.
10. Spread ¾ cup seasoned rice evenly over nori, leaving 1-inch border at top.
11. Sprinkle ½ tsp toasted sesame seeds over rice in a thin layer.
12. Flip nori so rice faces down on mat for inside-out roll.
13. Arrange tuna mixture, avocado strips, and cucumber strips horizontally across center.
14. Lift mat edge and roll firmly away from you, applying even pressure.
15. Seal roll by moistening the 1-inch nori border with water.
16. Repeat process with remaining ingredients to make 4 rolls.
17. Use sharp wet knife to slice each roll into 8 even pieces.
18. Top each piece with ¼ tsp wasabi tobiko for vibrant color.
19. Serve immediately with 1 tbsp soy sauce for dipping.
The creamy avocado balances the spicy tuna, while the wasabi tobiko adds popping texture and sinus-clearing heat. Try serving these rolls with pickled ginger between bites to reset your palate.
Spicy Tuna Roll with Pickled Radish
A perfectly balanced bite of ocean freshness meets fiery heat in this homemade sushi classic. Assembling these rolls requires precision but delivers restaurant-quality results in your own kitchen. The pickled radish adds that essential crunchy contrast to the silky tuna filling.
Ingredients
– 8 ounces sushi-grade yellowfin tuna, chilled
– 1 tablespoon toasted sesame oil
– 2 teaspoons sriracha sauce
– 1 teaspoon fresh lime juice
– 4 sheets nori seaweed, crisp and shiny
– 2 cups freshly cooked sushi rice, warm
– 1/2 cup quick-pickled daikon radish, thinly julienned
– 1 ripe avocado, sliced into thin strips
– 2 tablespoons toasted white sesame seeds
– 1/4 cup low-sodium soy sauce for serving
Instructions
1. Place chilled sushi-grade tuna on a cutting board and dice into 1/4-inch cubes using a sharp chef’s knife.
2. Combine diced tuna with toasted sesame oil, sriracha sauce, and fresh lime juice in a medium bowl.
3. Fold ingredients gently with a rubber spatula until evenly coated, being careful not to break up the tuna pieces.
4. Lay one crisp nori sheet shiny-side down on a bamboo sushi mat with the long edge facing you.
5. Spread 1/2 cup warm sushi rice evenly over the nori, leaving a 1-inch border at the top edge uncovered.
6. Sprinkle 1/2 tablespoon toasted white sesame seeds evenly over the rice layer.
7. Arrange 1/4 of the spicy tuna mixture in a horizontal line across the center of the rice.
8. Place 2 tablespoons of thinly julienned pickled daikon radish alongside the tuna.
9. Add 1/4 of the sliced avocado strips next to the radish.
10. Lift the bamboo mat edge closest to you and roll away from your body, applying firm pressure to create a tight cylinder.
11. Continue rolling until the mat completely encloses the nori, then squeeze gently to seal the roll.
12. Repeat steps 4-11 with remaining ingredients to make three additional rolls.
13. Transfer each roll to a cutting board and slice into 8 equal pieces using a sharp knife dipped in water.
14. Arrange sliced rolls on a serving platter with cut sides facing up.
15. Serve immediately with low-sodium soy sauce for dipping.
These rolls deliver a satisfying crunch from the pickled radish against the creamy avocado and tender tuna. The spicy kick builds gradually while the cool rice provides balance. Try serving them alongside miso soup or edamame for a complete Japanese-inspired meal.
Spicy Tuna Roll with Sesame Oil Drizzle
You won’t believe how simple restaurant-quality spicy tuna rolls are to make at home. Your sushi cravings are about to be satisfied with this fiery, sesame-kissed version that comes together in minutes. Yes, fresh spicy tuna with that signature drizzle is totally achievable in your own kitchen.
Ingredients
– 8 ounces sushi-grade fresh tuna steak, finely chopped
– 2 tablespoons spicy mayonnaise
– 1 teaspoon toasted sesame oil
– 1 tablespoon low-sodium soy sauce
– 1 teaspoon freshly squeezed lime juice
– 1/4 teaspoon finely ground cayenne pepper
– 2 sheets nori seaweed
– 1 cup freshly cooked sushi rice, still warm
– 1/2 ripe avocado, thinly sliced
– 1/4 English cucumber, julienned
– 1 tablespoon black sesame seeds
– 1 teaspoon toasted white sesame seeds
Instructions
1. Place finely chopped sushi-grade tuna in a medium mixing bowl.
2. Add spicy mayonnaise, toasted sesame oil, low-sodium soy sauce, freshly squeezed lime juice, and finely ground cayenne pepper to the bowl.
3. Gently fold the mixture until all ingredients are evenly incorporated, being careful not to overmix and break down the tuna texture.
4. Lay one sheet of nori seaweed shiny-side down on a bamboo sushi mat.
5. Spread 1/2 cup of warm sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
6. Arrange half of the thinly sliced avocado and julienned cucumber in a horizontal line across the center of the rice.
7. Spoon half of the spicy tuna mixture over the avocado and cucumber.
8. Lift the bamboo mat and carefully roll the sushi away from you, applying gentle pressure to create a tight cylinder.
9. Repeat steps 4-8 with the remaining ingredients to make the second roll.
10. Use a sharp knife to slice each roll into 8 equal pieces, wiping the blade clean between cuts for neat slices.
11. Arrange the spicy tuna rolls on a serving plate.
12. Sprinkle black and white sesame seeds over the arranged rolls.
Velvety tuna meets the satisfying crunch of fresh vegetables in every bite. The sesame oil adds a nutty depth that balances the spicy kick perfectly. Serve these immediately with extra soy sauce for dipping, or pack them for an impressive lunch that travels surprisingly well.
Spicy Tuna Roll with Spicy Ponzu Sauce
Zesty and satisfying, this spicy tuna roll delivers bold flavors with minimal effort. Perfect for sushi night at home, it combines fresh fish with a tangy homemade sauce. You’ll impress guests with this restaurant-quality dish made simple.
Ingredients
– 1 cup sushi rice
– 1 1/2 cups cold water
– 3 tablespoons seasoned rice vinegar
– 4 sheets nori seaweed
– 8 ounces fresh sushi-grade tuna
– 2 tablespoons spicy mayonnaise
– 1 teaspoon sriracha sauce
– 1/4 cup thinly sliced crisp cucumber
– 1/4 cup creamy avocado
– 2 tablespoons soy sauce
– 1 tablespoon fresh ponzu juice
– 1 teaspoon toasted sesame oil
– 1 teaspoon finely grated ginger
– 1 tablespoon thinly sliced fresh green onion
– 1 teaspoon toasted white sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice with 1 1/2 cups cold water in a medium saucepan.
3. Bring rice to a boil over high heat, then immediately reduce to low heat.
4. Cover saucepan and simmer rice for 18 minutes until all water is absorbed.
5. Remove rice from heat and let stand covered for 10 minutes to steam.
6. Transfer hot rice to a large wooden bowl and drizzle with 3 tablespoons seasoned rice vinegar.
7. Fold vinegar into rice using a cutting motion to avoid crushing grains.
8. Cool rice to room temperature while fanning with a piece of cardboard.
9. Cut 8 ounces fresh sushi-grade tuna into 1/4-inch cubes using a sharp knife.
10. Combine tuna cubes with 2 tablespoons spicy mayonnaise and 1 teaspoon sriracha sauce.
11. Lay one nori sheet shiny-side down on a bamboo rolling mat.
12. Spread 3/4 cup cooled rice evenly over nori, leaving 1-inch border at top.
13. Arrange 2 tablespoons spicy tuna mixture horizontally across rice center.
14. Top tuna with 1 tablespoon thinly sliced crisp cucumber and 1 tablespoon creamy avocado.
15. Lift mat edge and roll nori tightly over filling using firm pressure.
16. Moisten exposed nori edge with water to seal roll completely.
17. Repeat rolling process with remaining ingredients to make 4 rolls.
18. Whisk together 2 tablespoons soy sauce, 1 tablespoon fresh ponzu juice, 1 teaspoon toasted sesame oil, and 1 teaspoon finely grated ginger.
19. Cut each roll into 8 even pieces using a sharp knife wiped with damp cloth.
20. Arrange cut rolls on serving plate and drizzle with spicy ponzu sauce.
21. Garnish with 1 tablespoon thinly sliced fresh green onion and 1 teaspoon toasted white sesame seeds.
Mouthwatering textures contrast the creamy avocado against firm tuna and crisp cucumber. The spicy ponzu sauce adds bright acidity that cuts through the richness beautifully. Serve immediately with pickled ginger and extra soy sauce for dipping.
Spicy Tuna Roll with Crispy Onions
Haven’t we all craved that perfect sushi roll with a spicy kick? This spicy tuna roll with crispy onions delivers exactly that. It combines fresh tuna with satisfying crunch in every bite.
Ingredients
– 1 cup sushi rice
– 1 ¼ cups cold filtered water
– 2 tbsp seasoned rice vinegar
– 4 oz sashimi-grade tuna, finely chopped
– 2 tbsp spicy mayo
– ½ tsp toasted sesame oil
– 1 medium cucumber, julienned
– ½ cup crispy fried onions
– 4 sheets nori seaweed
– ½ tsp coarse sea salt
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice with 1 ¼ cups cold filtered water in a rice cooker and cook according to manufacturer’s instructions.
3. Spread cooked rice evenly on a baking sheet and drizzle with 2 tbsp seasoned rice vinegar while gently folding.
4. Let rice cool to room temperature, about 15 minutes.
5. Chop 4 oz sashimi-grade tuna into ¼-inch pieces using a sharp knife.
6. Mix chopped tuna with 2 tbsp spicy mayo and ½ tsp toasted sesame oil in a small bowl.
7. Cut 1 medium cucumber into thin 3-inch matchsticks.
8. Place one nori sheet shiny-side down on a bamboo sushi mat.
9. Spread ¾ cup cooled rice evenly over nori, leaving 1-inch bare at the top edge.
10. Arrange tuna mixture horizontally across the center of the rice.
11. Top tuna with cucumber matchsticks and 2 tbsp crispy fried onions.
12. Lift bamboo mat edge and roll firmly away from you, applying even pressure.
13. Moisten bare nori edge with water and seal roll completely.
14. Repeat process with remaining ingredients to make 4 rolls.
15. Use a sharp wet knife to slice each roll into 8 even pieces.
16. Sprinkle rolls with ½ tsp coarse sea salt before serving.
Serve these rolls immediately for optimal texture contrast. The creamy spicy tuna pairs beautifully with the crispy onion crunch. Try drizzling extra spicy mayo over the top for added heat and visual appeal.
Spicy Tuna Roll with Spicy Garlic Aioli
Whip up restaurant-quality sushi at home with this spicy tuna roll that delivers serious heat and creamy texture. Perfect for sushi night when you want bold flavors without the fuss. The spicy garlic aioli adds a punch that elevates simple ingredients into something special.
Ingredients
– 1 cup sushi rice
– 1 ¼ cups cold water
– 2 tbsp rice vinegar
– 1 tbsp granulated sugar
– 1 tsp kosher salt
– 8 oz fresh sushi-grade tuna
– 2 tbsp spicy mayonnaise
– 1 tsp sriracha sauce
– 1 tsp fresh lime juice
– 1 tsp minced garlic
– 4 sheets nori seaweed
– ½ English cucumber
– 1 ripe avocado
– 2 tbsp toasted sesame seeds
– ¼ cup soy sauce for serving
– 1 tsp wasabi paste
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice and 1 ¼ cups cold water in a saucepan, bring to boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer rice for 15 minutes exactly.
4. Remove rice from heat and let stand covered for 10 minutes to steam.
5. Heat 2 tbsp rice vinegar, 1 tbsp granulated sugar, and 1 tsp kosher salt in small saucepan until dissolved.
6. Transfer cooked rice to large bowl, pour vinegar mixture over rice, and fold gently with rice paddle.
7. Cool rice to room temperature by fanning while folding.
8. Cut 8 oz fresh sushi-grade tuna into ¼-inch cubes using sharp knife.
9. Mix tuna with 2 tbsp spicy mayonnaise, 1 tsp sriracha sauce, 1 tsp fresh lime juice, and 1 tsp minced garlic.
10. Cut ½ English cucumber into 3-inch long matchsticks.
11. Slice 1 ripe avocado into thin strips.
12. Place nori sheet shiny-side down on bamboo mat.
13. Spread ¾ cup seasoned rice evenly over nori, leaving 1-inch border at top.
14. Sprinkle ½ tbsp toasted sesame seeds over rice.
15. Flip nori so rice faces down on mat.
16. Arrange tuna mixture, cucumber sticks, and avocado strips horizontally across center.
17. Lift bamboo mat edge and roll nori tightly away from you, applying even pressure.
18. Moisten exposed nori edge with water to seal roll completely.
19. Repeat process with remaining ingredients.
20. Chill rolls in refrigerator for 10 minutes to firm.
21. Slice each roll into 8 pieces using sharp, wet knife.
22. Serve immediately with ¼ cup soy sauce and 1 tsp wasabi paste.
Yield tender rice that contrasts with the firm tuna and crisp cucumber. The spicy garlic aioli creates a creamy heat that lingers pleasantly. Try serving these rolls with pickled ginger between bites to cleanse the palate.
Spicy Tuna Roll with Cilantro Lime Rice
Spicy tuna rolls bring restaurant-quality sushi to your kitchen with minimal fuss. Skip the takeout and create these vibrant rolls packed with fresh flavors and satisfying textures. Customize the spice level to your preference for a personalized sushi experience.
Ingredients
– 1 cup sushi rice
– 1 1/4 cups cold filtered water
– 2 tablespoons seasoned rice vinegar
– 1/4 cup finely chopped fresh cilantro
– 1 teaspoon lime zest from bright green limes
– 8 ounces sushi-grade tuna steak
– 2 tablespoons spicy mayonnaise
– 1 teaspoon sriracha sauce
– 1/2 teaspoon toasted sesame oil
– 2 sheets nori seaweed
– 1/4 English cucumber cut into matchsticks
– 1 ripe avocado sliced into thin strips
– 2 tablespoons black sesame seeds
– Soy sauce for serving
– Pickled ginger for serving
– Wasabi paste for serving
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice with 1 1/4 cups cold filtered water in a medium saucepan.
3. Bring rice mixture to a boil over high heat, then immediately reduce to low heat.
4. Cover saucepan tightly and simmer rice for 18 minutes exactly.
5. Remove rice from heat and let stand covered for 10 minutes without lifting the lid.
6. Transfer cooked rice to a large wooden or glass bowl and spread evenly.
7. Drizzle 2 tablespoons seasoned rice vinegar over hot rice while gently folding with a rice paddle.
8. Fan rice continuously for 3 minutes to cool it to room temperature while maintaining glossy texture.
9. Fold in 1/4 cup finely chopped fresh cilantro and 1 teaspoon lime zest until evenly distributed.
10. Cut 8 ounces sushi-grade tuna into 1/4-inch cubes using a sharp chef’s knife.
11. Combine tuna cubes with 2 tablespoons spicy mayonnaise, 1 teaspoon sriracha sauce, and 1/2 teaspoon toasted sesame oil in a small bowl.
12. Place one nori sheet shiny-side down on a bamboo sushi mat.
13. Wet your hands with cool water to prevent sticking and spread half the cilantro lime rice evenly over nori, leaving 1-inch border at top.
14. Sprinkle 1 tablespoon black sesame seeds over rice in a horizontal line across the center.
15. Arrange half the cucumber matchsticks and avocado strips horizontally over the sesame seeds.
16. Spoon half the spicy tuna mixture evenly over the vegetables.
17. Lift the bamboo mat edge closest to you and roll firmly away from you, applying even pressure.
18. Moisten the exposed 1-inch nori border with water to seal the roll completely.
19. Repeat steps 12-18 with remaining ingredients to create second roll.
20. Use a very sharp knife dipped in water to slice each roll into 8 even pieces.
Rolls showcase contrasting textures from creamy avocado to crisp cucumber against the tender spicy tuna. The cilantro lime rice adds bright herbal notes that cut through the richness beautifully. Serve immediately with soy sauce, pickled ginger, and wasabi paste for dipping.
Spicy Tuna Roll with Spicy Edamame Puree
Whip up restaurant-quality sushi at home with this spicy tuna roll featuring an unexpected twist. The creamy edamame puree adds vibrant color and subtle sweetness that balances the heat perfectly. You’ll impress guests with this visually stunning, flavor-packed creation.
Ingredients
– 1 cup sushi rice
– 1 1/4 cups cold filtered water
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz fresh sushi-grade tuna
– 2 tbsp spicy mayo
– 1 tsp toasted sesame oil
– 1 cup frozen shelled edamame
– 1 small ripe avocado
– 1 tbsp fresh lime juice
– 2 tsp sriracha sauce
– 1/4 tsp fine sea salt
– 1 tbsp toasted white sesame seeds
Instructions
1. Rinse 1 cup sushi rice under cold running water until water runs clear.
2. Combine rinsed rice with 1 1/4 cups cold filtered water in a rice cooker and cook according to manufacturer’s instructions.
3. Spread cooked rice evenly on a baking sheet and drizzle with 2 tbsp seasoned rice vinegar while gently folding.
4. Let rice cool to room temperature, about 15 minutes.
5. Place 8 oz fresh sushi-grade tuna in a chilled bowl and finely chop with a sharp knife.
6. Mix chopped tuna with 2 tbsp spicy mayo and 1 tsp toasted sesame oil until well combined.
7. Boil 1 cup frozen shelled edamame in salted water for 4 minutes until tender.
8. Drain edamame and immediately transfer to an ice bath to stop cooking.
9. Puree blanched edamame with 1 tbsp fresh lime juice, 2 tsp sriracha sauce, and 1/4 tsp fine sea salt in a food processor until smooth.
10. Place one nori sheet shiny-side down on a bamboo sushi mat.
11. Spread 3/4 cup cooled sushi rice evenly over nori, leaving 1-inch border at the top.
12. Spoon tuna mixture in a horizontal line across the center of the rice.
13. Slice 1 small ripe avocado into thin strips and arrange next to tuna mixture.
14. Drizzle 1 tbsp edamame puree over the fillings.
15. Lift the bottom edge of the mat and firmly roll away from you, applying even pressure.
16. Moisten the top border with water and seal the roll completely.
17. Repeat with remaining ingredients to make 4 rolls.
18. Sprinkle 1 tbsp toasted white sesame seeds over the outside of each roll.
19. Use a sharp, wet knife to slice each roll into 8 even pieces.
Our spicy tuna roll delivers a satisfying crunch from the nori wrapper against the creamy avocado and tender tuna. The edamame puree creates beautiful green swirls when sliced and adds a fresh, slightly sweet counterpoint to the spicy elements. Serve these immediately with extra puree for dipping or arrange on a platter with pickled ginger for an elegant presentation.
Spicy Tuna Roll with Chili Oil Drizzle
Oozing with umami richness, this spicy tuna roll brings restaurant-quality sushi to your kitchen. The chili oil drizzle adds a fiery kick that balances the creamy tuna perfectly. You’ll need just a few quality ingredients for impressive results.
Ingredients
– 1 cup sushi rice
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 8 oz fresh sushi-grade tuna
– 2 tbsp spicy mayonnaise
– 1 tsp toasted sesame oil
– ½ tsp garlic powder
– ¼ cup thinly sliced cucumber
– ¼ cup julienned carrots
– 2 tbsp chili oil with sediment
– 1 tbsp toasted sesame seeds
– 2 tbsp soy sauce for serving
Instructions
1. Rinse 1 cup sushi rice under cold water until water runs clear.
2. Cook rice according to package directions until tender and sticky.
3. Transfer hot rice to a large bowl and fold in 2 tbsp seasoned rice vinegar.
4. Let rice cool to room temperature, about 20 minutes.
5. Chop 8 oz fresh sushi-grade tuna into small, even pieces.
6. In a medium bowl, combine tuna with 2 tbsp spicy mayonnaise, 1 tsp toasted sesame oil, and ½ tsp garlic powder.
7. Place one nori sheet shiny-side down on a bamboo rolling mat.
8. Spread ¼ of the cooled rice evenly over nori, leaving 1-inch border at top.
9. Arrange ¼ of the tuna mixture in a horizontal line across the center of rice.
10. Top tuna with ¼ of the thinly sliced cucumber and julienned carrots.
11. Lift the mat edge and tightly roll nori away from you, applying even pressure.
12. Repeat steps 7-11 with remaining ingredients to make 4 rolls.
13. Use a sharp knife to slice each roll into 8 even pieces.
14. Arrange sliced rolls on a serving plate.
15. Drizzle 2 tbsp chili oil with sediment over the arranged rolls.
16. Sprinkle 1 tbsp toasted sesame seeds over the top.
17. Serve immediately with 2 tbsp soy sauce for dipping.
Fresh from the cutting board, these rolls offer contrasting textures of creamy tuna and crisp vegetables. The chili oil creates beautiful crimson streaks while adding smoky heat. For an elegant presentation, garnish with microgreens and serve with pickled ginger.
Spicy Tuna Roll with Spicy Cucumber Slaw
Haven’t found a sushi roll that truly satisfies your spice craving? This spicy tuna roll delivers serious heat balanced by cool crunch. Here’s how to make restaurant-quality rolls at home.
Ingredients
– 1 lb fresh sushi-grade tuna, finely chopped
– 2 tbsp spicy mayonnaise
– 1 tsp toasted sesame oil
– 1 medium English cucumber, thinly sliced
– 1 tbsp rice vinegar
– ½ tsp red pepper flakes
– 2 cups cooked sushi rice, warm
– 2 tbsp seasoned rice vinegar
– 4 sheets nori seaweed
– 1 ripe avocado, thinly sliced
– 1 tbsp black sesame seeds
Instructions
1. Combine finely chopped tuna, spicy mayonnaise, and toasted sesame oil in a medium bowl.
2. Mix cucumber slices with rice vinegar and red pepper flakes in a separate bowl to create the slaw.
3. Fold seasoned rice vinegar into warm sushi rice using a cutting motion to avoid crushing grains.
4. Place one nori sheet shiny-side down on a bamboo rolling mat.
5. Spread ½ cup seasoned rice evenly over nori, leaving 1-inch border at the top edge.
6. Arrange ¼ of the tuna mixture horizontally across the rice’s center.
7. Top tuna with avocado slices and 2 tablespoons of cucumber slaw.
8. Lift the mat’s edge and roll firmly away from you, pressing gently to seal.
9. Repeat steps 4-8 with remaining ingredients to make 4 rolls.
10. Use a sharp knife to slice each roll into 8 pieces, wiping blade between cuts.
11. Sprinkle black sesame seeds over arranged pieces for visual appeal.
12. Serve immediately with remaining cucumber slaw on the side.
Amazingly creamy tuna contrasts with the crisp, vinegary slaw in every bite. The spicy kick builds gradually while the cool cucumber provides refreshing balance. Try serving these rolls with pickled ginger and extra spicy mayo for dipping to customize the heat level.
Spicy Tuna Roll with Yuzu Kosho
Oozing with umami and citrus kick, this spicy tuna roll brings restaurant-quality sushi to your kitchen. Fresh tuna gets a fiery makeover with Japanese yuzu kosho paste. You’ll be rolling like a pro in minutes.
Ingredients
– 8 oz sushi-grade fresh tuna, chilled
– 2 tbsp Japanese mayonnaise
– 1 tsp vibrant yuzu kosho paste
– 1 tsp toasted sesame oil
– 2 sheets nori seaweed
– 1 cup perfectly cooked sushi rice, warm
– 1 tbsp seasoned rice vinegar
– 1 ripe avocado, sliced
– 2 tbsp toasted sesame seeds
– 1 tsp fresh chives, finely chopped
Instructions
1. Chill your sushi-grade tuna in the freezer for 15 minutes until firm but not frozen.
2. Dice the chilled tuna into ¼-inch cubes using a sharp chef’s knife.
3. Combine Japanese mayonnaise, vibrant yuzu kosho paste, and toasted sesame oil in a small bowl.
4. Gently fold the spicy mayo mixture into the diced tuna until evenly coated.
5. Place one nori sheet shiny-side down on a bamboo rolling mat.
6. Spread ½ cup warm sushi rice evenly over the nori, leaving 1-inch border at the top.
7. Sprinkle 1 tbsp seasoned rice vinegar over the rice using your fingertips.
8. Arrange half the spicy tuna mixture in a horizontal line across the center of the rice.
9. Add sliced avocado alongside the tuna filling.
10. Lift the bamboo mat edge and roll tightly away from you, applying even pressure.
11. Repeat steps 5-10 with remaining ingredients for the second roll.
12. Let rolls rest for 2 minutes to set before slicing.
13. Wet a sharp knife with water and slice each roll into 8 even pieces.
14. Garnish with toasted sesame seeds and fresh chives.
Kick up the heat by adding extra yuzu kosho if you dare. The creamy avocado balances the spicy tuna’s fiery citrus notes perfectly. Serve immediately with pickled ginger and soy sauce for dipping.
Summary
Overall, these 18 spicy tuna roll recipes offer incredible variety for every taste and skill level. We hope you feel inspired to roll up your sleeves and try one (or several!) of these fiery creations. Don’t forget to leave a comment telling us which recipe was your favorite, and please share this roundup on Pinterest to help other home cooks discover their new go-to spicy tuna roll!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
