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Spicy Tuna Roll


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  • 1/2 cup cubed fresh raw tuna
  • 2 tablespoons mayonnaise
  • 2 dashes red pepper sauce
  • Nori seaweed
  • Sushi Rice (see recipe)
  • 1 bunch radish sprouts


Servings 4


Step 1

In a small bowl, mix together tuna with mayonnaise and red pepper sauce. Cut nori sheet in half and place it on bamboo mat, shiny-side down. Dampen your fingers in water. Spread a thin layer of sushi rice over the seaweed, do not cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll. Lay 2 tablespoons spicy tuna across rice.

To roll; slowly fold the end of the mat closest to you over the filling and tuck it in. Use medium pressure to create a compact tube. Remove the mat from around the roll, press in the loose ends and place it on a cutting board, seam-side down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces. Garnish with radish sprouts. Serve with wasabi, soy sauce and pickled ginger.

This recipe yields 4 servings.

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