Imagine creating a restaurant-worthy sushi experience right in your own kitchen - without spending a fortune or requiring years of culinary training! These Crunchy Spicy Tuna Rolls are about to transform your home cooking game, delivering a perfect balance of heat, freshness, and authentic Japanese flavor that will make your taste buds dance with excitement. Whether you're a sushi enthusiast or a curious home cook looking to impress, this recipe is your ticket to becoming a sushi master in just 25 minutes.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 2 rolls
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1/2 pound sushi-grade tuna, diced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 4 sheets nori
- 1 avocado, sliced
- Sesame seeds for garnish
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear. This removes excess starch and helps achieve the perfect texture.
- In a medium saucepan, combine the rinsed sushi rice and 1 1/4 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
- While the rice is cooking, prepare the sushi vinegar mixture. In a small bowl, combine 1/4 cup rice vinegar, 1 tablespoon sugar, and a pinch of salt. Stir until the sugar dissolves completely.
- Once the rice is done cooking, remove it from the heat and let it sit covered for 10 minutes. Then, transfer the rice to a large bowl and gently fold in the sushi vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
- In another bowl, prepare the spicy tuna filling. Combine the diced sushi-grade tuna, 2 tablespoons mayonnaise, and 1 tablespoon sriracha. Mix well until the tuna is evenly coated. Adjust the spiciness by adding more sriracha if desired.
- To assemble the rolls, place a bamboo sushi mat on a clean surface and lay a sheet of nori, shiny side down, on the mat.
- Wet your hands with water to prevent the rice from sticking, then take about half of the cooled sushi rice and spread it evenly over the nori, leaving about 1 inch of space at the top edge.
- In the center of the rice, place a line of the spicy tuna mixture, followed by a few slices of avocado.
- Using the bamboo mat, carefully lift the edge of the mat closest to you and begin rolling the sushi away from you, applying gentle pressure to form a tight roll. Continue rolling until the nori meets the exposed edge.
- Moisten the edge of the nori with a little water to seal the roll. Repeat the process with the remaining ingredients to make a second roll.
- Once the rolls are complete, use a sharp knife to slice each roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
- Sprinkle sesame seeds over the cut rolls for garnish. Serve the crunchy spicy tuna rolls with soy sauce, pickled ginger, and wasabi on the side.
Tips
- Always use sushi-grade tuna to ensure food safety and the best flavor
- Keep your hands slightly wet when handling rice to prevent sticking
- Use a sharp knife and clean it between cuts for perfect, clean sushi slices
- Don't overfill your rolls - this can make them difficult to close
- Practice makes perfect: your first rolls might look messy, but technique improves with each attempt
- Invest in a bamboo mat for more consistent and professional-looking rolls
- Serve immediately after cutting to maintain the optimal texture and temperature
- Experiment with spice levels by adjusting the amount of sriracha to suit your taste
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 40mg
