Want to try DIY sushi? This Spicy Tuna Maki is a great place to start! It’s a popular roll, easy to make, with readily available ingredients.
Originally posted July 29, 2009. Updated 2/4/2021
Spicy Tuna Maki Sushi is one of the very first sushi roll types that we learned to make, and they’re still a favourite.
These rolls are easy to make and don’t really require any specialized equipment (Though I totally recommend having a sushi knife - they really make life nicer!).
Also: sushi grade tuna is usually fairly easy to find in supermarkets.
Be sure to start with How to Make Sushi Rice !
Food Safety
You will need to use sashimi grade tuna for this, which means it’s been commercially frozen before use.
Fresh fish - no matter how fresh and high quality - is a high risk for parasites, and the commercial - “flash” - freezing kills that all off.
No one wants raw fish related food poisoning, trust me on this. (Related: I’ll never buy sushi from a grocery store again. TWICE I got sick from sushi made in a high end grocery chain in Minneapolis!)
To thaw frozen sashimi grade fish, place it in the fridge overnight, and use it the next day. When using it, it should LOOK fresh - and smell like the ocean. If it has a heavy fishy smell, don't use it.
Spicy Roll Variations
This recipe works well for any "spicy" roll. Salmon, etc can be swapped in with no problem, and we'll do so as supply or sales necessitate!
I usually make these Spicy Tuna Maki just with the spicy fish filling, but feel free to add cucumbers, avocado, or whatever else you're into.
Also, while you’re in sushi mode, consider trying Tuna Avocado Mango Maki, and our 3 Sushi Sauces.
If you're feeling ambitious and social, here's the info for our DIY Sushi Potluck parties!
In the meantime, enjoy this Spicy Tuna Sushi!
More "Sushi-Adjacent" Recipes
Here are a few more recipes that you may enjoy!
Ahi Tuna Crudo
DIY Sushi Birthday Cake
Easy Sushi Casserole
Homemade Gyoza / Potstickers
Mango Salad
Matcha Green Tea Pavlova
Pepper Crusted Tuna with Wasabi Cream Sauce
Salmon Crudo
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!
Also, be sure to follow me on Pinterest, and subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Spicy Tuna Maki Sushi
Equipment
- Sushi Knife
- Bamboo Mat (Optional)
- Parchment Paper
Ingredients
Filling
- ½ lb Sashimi Grade Tuna
- 1 tablespoon Mayonnaise
- Sriracha Hot Chili Sauce, to taste
Assembly
- 2 sheets Nori roasted seaweed wrap
- 2 cups Sushi Rice
- Toasted Sesame Seeds optional
- Other Fillings, optional Mango, Cucumber, Avocado for instance
Instructions
Filling
- Finely chop tuna (by hand or in processor), mix in mayo and Sriracha.
- Chill until use
Assembly
- Split each nori sheet in half.
- If you have a bamboo mat, lay it down on your workspace. If not, wax paper will do fine. Personally, I like using wax paper on top of a bamboo mat.
- Lay one half sheet of nori on your workspace, and carefully spread ½ cup of sushi rice over it.
- Dampening your fingers will help prevent the rice from sticking to your hands. Press rice into nori.
- If you are using sesame seeds, sprinkle some over the rice, and lightly press in.
- Carefully flip your riced-up nori over.
- Spread ¼ of your spicy tuna mix along one length of the exposed nori. Line up your choice of other fillings, if you’re using any. Tuna, Mango, and Avocado is a definite favorite in our household
- Using your bamboo mat or wax paper, carefully roll your maki tightly, starting from the side with the toppings. Make sure to keep the toppings from spilling out the sides. Also, don’t let your mat/paper get caught in the roll. It may take some practice! While maki is still encased in the mat / paper, form it into a round log, compressing it slightly.
- Unwrap your maki from the paper or mat, and place on a cutting board. I find that a damp serrated knife works best. Anything else, and I make a huge mess of my precious maki! Slice into approximately ¾″ – 1″ pieces.
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