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6 pieces of spicy tuna sushi roll are arranged on a white plate, with a glob of wasabi in the middle.
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5 from 1 vote

Spicy Tuna Maki Sushi

If you’re looking to try making sushi at home, this recipe for Spicy Tuna Maki Sushi is a great place to start! It’s a popular roll, easy to make, AND sushi grade tuna is usually fairly available.
Prep Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 Rolls
Calories: 448kcal
Author: Marie Porter

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.

Nutrition

Calories: 448kcal | Carbohydrates: 76g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 51mg | Potassium: 214mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1305IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg