18 Delicious Spicy Tuna Roll Recipes for Sushi Lovers

Unleash your inner sushi chef with these 18 delicious spicy tuna roll recipes that promise to spice up your kitchen adventures! Perfect for sushi lovers craving that kick of heat, this roundup is your go-to guide for creating mouthwatering rolls at home. Whether you’re a seasoned pro or a curious newbie, get ready to roll into flavor-packed goodness that’ll have you coming back for more. Let’s dive in!

Classic Spicy Tuna Roll

Lingering over the simplicity and elegance of sushi, the Classic Spicy Tuna Roll stands as a testament to the beauty of combining fresh ingredients with a touch of heat. It’s a dish that invites you to pause and savor each bite, reflecting the care put into its creation.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 8 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 tsp sesame oil
• 4 sheets nori
• 1/2 cucumber, julienned
• 1 avocado, sliced

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions, about 20 minutes.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula, fanning the rice to cool it quickly.
5. In a separate bowl, combine the diced tuna, sriracha, mayonnaise, and sesame oil, mixing well to coat the tuna evenly.
6. Place a sheet of nori on a bamboo mat, shiny side down.
7. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
8. Arrange the spicy tuna mixture, cucumber, and avocado in a line along the bottom edge of the rice.
9. Roll the bamboo mat away from you, pressing gently to shape the roll, then seal the edge with a bit of water.
10. Repeat with the remaining nori and ingredients.
11. Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.

The texture of the Classic Spicy Tuna Roll is a delightful contrast between the creamy avocado, the crisp cucumber, and the tender, spicy tuna. Serve it with a side of pickled ginger and wasabi for an extra kick, or enjoy it as is for a pure, unadulterated taste of the sea.

Spicy Tuna and Avocado Roll

Just like the quiet moments before dawn, crafting a Spicy Tuna and Avocado Roll is a gentle, almost meditative process. It’s a dish that balances the fiery kick of tuna with the creamy, soothing texture of avocado, wrapped in the delicate embrace of sushi rice and nori.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 lb fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 ripe avocado, thinly sliced
• 1/2 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Tip: Use a slicing motion to avoid crushing the rice grains.
4. Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. In a bowl, mix the chopped tuna with sriracha and mayonnaise. Spread this mixture evenly over the rice.
6. Arrange slices of avocado and julienned cucumber on top of the tuna mixture.
7. Roll the bamboo mat away from you, pressing gently but firmly to shape the roll. Tip: Wet the nori’s border with a little water to help seal the roll.
8. Use a sharp knife to slice the roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.

Kindly savor the contrast of textures—the softness of the avocado against the slight chew of the tuna, all wrapped in the crisp nori. For an unexpected twist, serve these rolls with a drizzle of eel sauce or a sprinkle of toasted sesame seeds.

Spicy Tuna Crunch Roll

Wandering through the flavors of the sea, the Spicy Tuna Crunch Roll offers a symphony of textures and tastes, a perfect blend of heat and crunch that dances on the palate. It’s a dish that invites you to pause and savor each bite, a reminder of the simple joys found in combining fresh ingredients with a touch of creativity.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 8 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1/4 cup tempura flakes
• 4 sheets nori
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Tip: Fan the rice while mixing to help it cool and achieve a glossy finish.
4. In another bowl, combine the diced tuna, sriracha, and mayonnaise, mixing well to coat the tuna evenly.
5. Lay a sheet of nori on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Sprinkle sesame seeds over the rice, then flip the nori so the rice is facing down.
7. Arrange the spicy tuna mixture, cucumber, and avocado along the bottom edge of the nori.
8. Sprinkle tempura flakes over the fillings for added crunch. Tip: For extra crispiness, toast the tempura flakes lightly before using.
9. Roll the bamboo mat away from you, pressing gently to shape the roll, then seal the edge with a bit of water.
10. Use a sharp knife to slice the roll into 8 pieces, wiping the blade with a damp cloth between cuts for clean slices.

Offering a delightful contrast between the creamy avocado and the crispy tempura flakes, each piece of the Spicy Tuna Crunch Roll is a bite-sized adventure. The subtle heat from the sriracha lingers just long enough to invite another taste, making it a perfect centerpiece for a shared meal or a thoughtful treat for oneself.

Spicy Tuna Tempura Roll

Calmly, as the morning light filters through the kitchen window, the thought of crafting something both fiery and delicate comes to mind. The Spicy Tuna Tempura Roll, a harmonious blend of heat and crunch, seems like the perfect creation for today.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1/2 tsp sesame oil
• 4 sheets nori
• 1/2 cup tempura batter mix
• 1/2 cup ice water
• 1 cup vegetable oil, for frying
• 1/2 avocado, sliced
• 1/4 cucumber, julienned

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear, then drain.
2. Combine the rinsed rice and 1 1/4 cups water in a rice cooker; cook according to manufacturer’s instructions.
3. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt until dissolved. Fold this mixture into the cooked rice, then let it cool to room temperature.
4. In another bowl, mix 4 oz chopped tuna with 1 tbsp sriracha and 1/2 tsp sesame oil until well combined.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange a line of the spicy tuna mixture, avocado slices, and cucumber julienne along the bottom edge of the rice-covered nori.
7. Roll the nori tightly from the bottom edge, using the bamboo mat to shape the roll. Seal the edge with a bit of water.
8. Heat 1 cup vegetable oil in a deep pan to 350°F. Dip the roll in tempura batter made from 1/2 cup tempura mix and 1/2 cup ice water, then fry until golden, about 2 minutes.
9. Remove the roll from the oil and let it drain on a wire rack for a minute before slicing.

Just as the last slice is plated, the contrast between the crispy tempura shell and the soft, spicy interior becomes apparent. Serving these rolls with a side of pickled ginger not only cuts through the richness but also adds a refreshing zing.

Spicy Tuna and Cucumber Roll

Remembering the first time I tried a Spicy Tuna and Cucumber Roll, the crisp freshness of the cucumber perfectly balanced the fiery kick of the tuna, creating a harmony of flavors that lingered long after the last bite.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 medium cucumber, julienned
• 4 sheets nori
• 1 tsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Cool to room temperature.
5. In a separate bowl, combine the chopped tuna, sriracha, and mayonnaise, mixing well.
6. Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange a line of the spicy tuna mixture and cucumber juliennes along the bottom edge of the rice. Tip: Wet your fingers to prevent the rice from sticking.
8. Roll the bamboo mat away from you, pressing gently to shape the roll. Tip: Use a sharp knife to slice the roll into 8 pieces for clean cuts.
9. Sprinkle sesame seeds over the rolls before serving.

Biting into these rolls, the crunch of the cucumber contrasts beautifully with the creamy, spicy tuna, while the sesame seeds add a subtle nuttiness. Serve them with a side of pickled ginger to cleanse the palate between bites.

Spicy Tuna and Mango Roll

Creating a Spicy Tuna and Mango Roll is like painting on a canvas of flavors, where each ingredient adds a stroke of vibrancy and texture. Comfort comes in the form of rolling sushi at home, a process that feels both meditative and rewarding.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1/2 tsp sesame oil
• 1 ripe mango, thinly sliced
• 2 nori sheets
• 1/2 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rinsed rice and 1 1/4 cups water in a rice cooker. Cook according to the manufacturer’s instructions, about 20 minutes.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly helps the sugar dissolve faster.
4. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Let it cool to room temperature.
5. In a separate bowl, mix diced tuna with sriracha and sesame oil until evenly coated. Tip: For a smoother texture, you can pulse the tuna briefly in a food processor.
6. Place a nori sheet on a bamboo mat, shiny side down. Spread half the rice evenly over the nori, leaving a 1-inch border at the top.
7. Arrange half the spicy tuna, mango slices, and avocado slices in a line along the bottom edge of the rice.
8. Roll the sushi tightly from the bottom, using the bamboo mat to press and shape it. Tip: Wetting the top border of the nori helps seal the roll.
9. Repeat with the second nori sheet and remaining ingredients.
10. Sprinkle sesame seeds over the rolls, then slice each roll into 8 pieces with a sharp, wet knife.

Refreshingly sweet mango contrasts with the fiery kick of spicy tuna, while creamy avocado adds a smooth finish. Serve these rolls with a side of pickled ginger for an extra zing, or drizzle with a bit of soy sauce for depth.

Spicy Tuna and Cream Cheese Roll

Under the soft glow of the kitchen light, the Spicy Tuna and Cream Cheese Roll emerges as a harmonious blend of heat and creaminess, a dish that invites both reflection and indulgence.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1/2 tsp sesame oil
• 2 oz cream cheese, cut into thin strips
• 1/2 avocado, sliced
• 2 sheets nori

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a spatula. Tip: Use a cutting motion to avoid mashing the rice grains.
4. In another bowl, combine the chopped tuna, sriracha, and sesame oil, mixing well to ensure the tuna is evenly coated.
5. Place a nori sheet on a bamboo mat, spread half of the rice evenly over the nori, leaving a 1-inch border at the top.
6. Arrange half of the spicy tuna, cream cheese strips, and avocado slices in a line along the bottom edge of the rice.
7. Roll the bamboo mat away from you, pressing gently to shape the roll. Tip: Wet the top border of the nori with a little water to help seal the roll.
8. Repeat with the remaining ingredients to make a second roll.
9. Use a sharp knife to slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.

A bite into this roll reveals a delightful contrast between the spicy kick of the tuna and the cool, creamy cheese, with the avocado adding a buttery smoothness. Serve it on a slate board for an elegant presentation, or pack it for a picnic to enjoy amidst nature’s serenity.

Spicy Tuna and Scallion Roll

Venturing into the kitchen on a quiet afternoon, the thought of crafting something both simple and vibrant led me to the Spicy Tuna and Scallion Roll. It’s a dish that balances the heat of spice with the freshness of scallions, wrapped in the comforting embrace of sushi rice and nori.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, finely diced
• 1 tbsp sriracha sauce
• 1/2 tbsp mayonnaise
• 2 scallions, thinly sliced
• 4 sheets nori

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice using a cutting motion to avoid mashing the grains.
4. In a separate bowl, combine the diced tuna, sriracha, and mayonnaise, mixing well to coat the tuna evenly.
5. Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange a line of the spicy tuna mixture and a sprinkle of scallions along the bottom edge of the rice. Tip: Wetting your fingers slightly can prevent the rice from sticking to them.
7. Roll the nori tightly from the bottom edge, using the bamboo mat to shape the roll. Press gently to seal the edge.
8. Repeat with the remaining nori sheets and filling. Tip: Use a sharp knife dipped in water to slice the rolls cleanly into pieces.

Zesty and inviting, these rolls offer a delightful contrast between the creamy spicy tuna and the crisp freshness of scallions. Serve them with a side of pickled ginger or a drizzle of extra sriracha for an added kick.

Spicy Tuna and Jalapeno Roll

Just as the first light of dawn gently illuminates the kitchen, the Spicy Tuna and Jalapeno Roll emerges as a vibrant melody of flavors, ready to dance on the palate. This dish, a harmonious blend of heat and freshness, invites a moment of pause, a chance to savor the simple joys of crafting something beautiful with your own hands.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, finely chopped
• 1 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1 jalapeno, thinly sliced
• 2 nori sheets
• 1/2 avocado, sliced
• 1/4 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to achieve the perfect texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, then let it cool to room temperature.
4. In another bowl, mix the chopped tuna with mayonnaise and sriracha sauce until evenly coated.
5. Place a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the spicy tuna mixture, jalapeno slices, avocado, and cucumber in a line along the bottom edge of the rice.
7. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge. Tip: Wet the border with a little water to help it stick.
8. Repeat with the second nori sheet and remaining ingredients.
9. Using a sharp knife, slice each roll into 6 pieces. Tip: Wipe the knife with a damp cloth between cuts for cleaner slices.

Zesty and bold, the Spicy Tuna and Jalapeno Roll offers a delightful contrast between the creamy avocado and the crisp cucumber, all wrapped in the tender embrace of sushi rice. Serve it with a side of pickled ginger or a drizzle of extra sriracha for those who dare to turn up the heat.

Spicy Tuna and Asparagus Roll

Whispering the gentle hum of the kitchen into the quiet morning, today feels like the perfect moment to share a recipe that’s both a comfort and a slight adventure. This Spicy Tuna and Asparagus Roll is a delicate balance of heat and crisp freshness, wrapped in the soft embrace of sushi rice.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori
• 1/2 lb fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 8 asparagus spears, trimmed
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker or pot, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this into the cooked rice with a cutting motion to avoid mashing the grains.
4. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. In a bowl, mix diced tuna with sriracha and mayonnaise, then spread this mixture over the rice.
6. Arrange asparagus spears and avocado slices on top of the tuna mixture.
7. Roll the bamboo mat tightly away from you to form the roll, pressing gently but firmly to ensure it holds its shape.
8. Slice the roll into 8 pieces with a sharp, wet knife for clean cuts.
9. Sprinkle sesame seeds over the rolls before serving.

Zesty and vibrant, these rolls offer a crunch from the asparagus, a creamy texture from the avocado, and a kick from the spicy tuna. Serve them with a side of pickled ginger or a drizzle of extra sriracha for those who dare.

Spicy Tuna and Sweet Potato Roll

Lately, I’ve found myself drawn to the comforting embrace of combining the ocean’s bounty with the earth’s sweetness, a harmony that brings both warmth and a kick to the palate.

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 medium sweet potato, peeled and cut into thin strips
• 1 tbsp olive oil
• 1/2 lb fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 4 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then fold this mixture into the cooked rice. Allow to cool to room temperature.
4. Preheat the oven to 400°F. Toss the sweet potato strips with olive oil and spread on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and slightly crispy.
5. In a medium bowl, combine the diced tuna with sriracha and mayonnaise, mixing gently to coat.
6. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
7. Arrange avocado slices, cucumber, sweet potato strips, and spicy tuna mixture in a line across the rice.
8. Roll the nori tightly using the bamboo mat, pressing gently to seal the edge. Tip: Wet the border slightly to help it stick.
9. Repeat with the remaining nori sheets and ingredients.
10. Slice each roll into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.

Vibrant and satisfying, each bite offers a crunch from the fresh vegetables, a creamy richness from the avocado, and a spicy kick from the tuna, making it a perfect balance of flavors and textures. Serve with a side of soy sauce or wasabi for an extra layer of heat.

Spicy Tuna and Carrot Roll

How quietly the morning unfolds, much like the simple yet profound flavors of a Spicy Tuna and Carrot Roll. This dish, a harmonious blend of heat and sweetness, invites a moment of pause, a chance to savor the interplay of textures and tastes.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1/2 cup carrots, julienned
• 2 sheets nori
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker. Cook on the sushi setting, or according to your rice cooker’s instructions, until tender.
3. While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly can help the ingredients blend more smoothly.
4. Transfer the cooked rice to a large bowl. Gently fold in the vinegar mixture with a rice paddle or spatula, being careful not to mash the grains. Let the rice cool to room temperature.
5. In a separate bowl, combine the chopped tuna with sriracha sauce, adjusting the amount to suit your spice preference.
6. Lay a sheet of nori on a bamboo mat. Spread half of the rice evenly over the nori, leaving a 1-inch border at the top. Tip: Wetting your hands slightly can prevent the rice from sticking.
7. Arrange half of the spicy tuna and julienned carrots in a line along the bottom edge of the rice. Sprinkle with sesame seeds.
8. Roll the sushi tightly from the bottom, using the bamboo mat to shape it. Press gently to seal the edge. Repeat with the remaining ingredients.
9. Using a sharp knife, slice each roll into 8 pieces. Tip: Wiping the knife with a damp cloth between cuts ensures clean slices.

As you bite into the roll, the crunch of fresh carrots contrasts beautifully with the creamy spiciness of the tuna, while the sesame seeds add a nutty finish. Serve these rolls on a slate board for an elegant presentation, or pack them for a picnic to enjoy the outdoors.

Spicy Tuna and Daikon Roll

On a quiet evening, when the kitchen feels like a sanctuary, the Spicy Tuna and Daikon Roll emerges as a dish that balances heat with crisp freshness, a testament to simplicity meeting flavor.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1 tsp soy sauce
• 1/2 daikon radish, julienned
• 2 sheets nori
• 1/2 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spatula. Tip: Fan the rice while mixing to help it cool and achieve a glossy finish.
4. In another bowl, combine the chopped tuna with sriracha and soy sauce, mixing well.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the spicy tuna mixture, daikon, and avocado slices in a line along the bottom edge of the rice.
7. Roll the nori tightly from the bottom edge, using the bamboo mat to shape the roll. Tip: Wet the top border of the nori slightly to seal the roll.
8. Sprinkle sesame seeds over the roll, then slice into 8 pieces with a sharp, wet knife.

Best enjoyed immediately, the Spicy Tuna and Daikon Roll offers a delightful contrast between the creamy avocado and the crunchy daikon, with the tuna’s heat beautifully tempered by the cool, crisp radish. Serve with a side of pickled ginger for an extra zing.

Spicy Tuna and Eggplant Roll

Kindly imagine the warmth of a kitchen bathed in the soft glow of morning light, where the simple act of preparing a meal becomes a moment of quiet reflection. Today, we’re embracing the harmony of flavors in a dish that marries the boldness of spicy tuna with the subtle, creamy texture of eggplant.

Ingredients

• 1 large eggplant, sliced lengthwise into 1/4-inch thick strips
• 1 cup canned tuna in water, drained
• 2 tbsp mayonnaise
• 1 tsp sriracha sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Lay the eggplant slices on the prepared baking sheet, brush both sides lightly with olive oil, and sprinkle with salt and pepper.
3. Bake the eggplant for 10 minutes, then flip each slice and bake for another 10 minutes until they are soft and slightly golden. Tip: Ensure the slices are not overlapping to allow even cooking.
4. While the eggplant bakes, mix the drained tuna, mayonnaise, sriracha, and garlic powder in a bowl until well combined.
5. Once the eggplant slices are ready, spread a thin layer of the tuna mixture onto each slice, then sprinkle with mozzarella cheese.
6. Carefully roll each slice from one end to the other, securing with a toothpick if necessary, and place them seam side down on the baking sheet.
7. Return the rolls to the oven and bake for an additional 5 minutes, or until the cheese is melted. Tip: Watch closely to prevent the cheese from burning.
8. Remove from the oven and let cool for a couple of minutes before serving. Tip: Letting them cool slightly makes them easier to handle.

Gently, the spicy tuna and eggplant rolls offer a delightful contrast of textures, from the tender eggplant to the creamy, spicy filling. Serve them atop a bed of mixed greens for a light lunch, or as an elegant appetizer at your next gathering.

Spicy Tuna and Zucchini Roll

Curling up with a bowl of something warm and comforting is one of life’s simple pleasures, especially when it’s as vibrant and flavorful as this Spicy Tuna and Zucchini Roll. The dish marries the delicate textures of fresh tuna and zucchini with a kick of heat, creating a meal that’s both nourishing and exciting.

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1 lb fresh tuna, thinly sliced
• 2 medium zucchinis, julienned
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 tsp sesame oil
• 2 sheets nori

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold into the cooked rice. Allow to cool to room temperature.
4. In a separate bowl, mix the sriracha, mayonnaise, and sesame oil to create the spicy sauce.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the tuna slices and zucchini juliennes over the rice, then drizzle with the spicy sauce. Tip: Use a spoon to spread the sauce evenly for consistent flavor in every bite.
7. Roll the bamboo mat tightly from the bottom to form a roll, pressing gently to seal the edge. Tip: Wet the nori border slightly to help it stick.
8. Repeat with the second nori sheet and remaining ingredients.
9. Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.

Finished with a sprinkle of sesame seeds or a side of pickled ginger, these rolls offer a delightful contrast of textures—creamy, crunchy, and utterly satisfying. The spicy tuna paired with the crisp zucchini creates a harmony of flavors that’s bold yet balanced, perfect for a light lunch or an elegant appetizer.

Spicy Tuna and Mushroom Roll

Beneath the soft glow of the kitchen light, the Spicy Tuna and Mushroom Roll emerges as a harmonious blend of warmth and umami, a dish that invites you to pause and savor each bite.

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 cup shiitake mushrooms, sliced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 4 sheets nori
• 1 avocado, sliced
• 1 cucumber, julienned

Instructions

1. Rinse 1 cup sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and 1.5 cups water in a rice cooker; cook according to manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking for the best texture.
3. In a small bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt; gently fold into the cooked rice until evenly distributed.
4. In a medium bowl, combine 4 oz diced tuna, 1 tbsp sriracha, and 1 tbsp mayonnaise; set aside.
5. Heat a skillet over medium heat; add 1 cup sliced shiitake mushrooms, 1 tbsp soy sauce, and 1 tsp sesame oil. Cook for 5 minutes, stirring occasionally, until mushrooms are tender.
6. Lay a nori sheet on a bamboo mat; evenly spread a quarter of the rice over the nori, leaving a 1-inch border at the top.
7. Arrange a quarter of the tuna mixture, mushrooms, avocado slices, and cucumber juliennes horizontally across the rice.
8. Roll the nori tightly using the bamboo mat, pressing gently to seal the edge with a bit of water. Tip: Use a sharp knife to slice the roll into 8 pieces for clean cuts.
9. Repeat with the remaining ingredients to make 4 rolls.
10. Serve immediately. Tip: Garnish with extra sriracha and sesame seeds for an added kick and crunch.

Kneading the flavors together, the Spicy Tuna and Mushroom Roll offers a delightful contrast between the creamy avocado and the crisp cucumber, all wrapped in the subtle chew of nori. For an unexpected twist, serve with a side of pickled ginger to cleanse the palate between bites.

Spicy Tuna and Bell Pepper Roll

Beneath the quiet hum of the kitchen, the Spicy Tuna and Bell Pepper Roll comes together, a dance of vibrant flavors and textures that feels both indulgent and light. It’s a dish that whispers of summer evenings and the joy of creating something beautiful with your own hands.

Ingredients

• 1 cup sushi rice
• 1.5 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 oz fresh tuna, finely chopped
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 bell pepper, thinly sliced
• 2 sheets nori
• 1 avocado, sliced
• 1 tsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker, cook according to manufacturer’s instructions, then let it sit for 10 minutes after cooking.
3. Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the cooked rice with a cutting motion to avoid mashing the grains.
4. In a separate bowl, mix the chopped tuna with sriracha and mayonnaise until evenly coated.
5. Lay a sheet of nori on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the spicy tuna mixture, bell pepper slices, and avocado slices in a line along the bottom edge of the rice-covered nori.
7. Roll the bamboo mat away from you, pressing gently but firmly to shape the roll, then seal the edge with a bit of water.
8. Sprinkle sesame seeds over the roll, then slice into 8 pieces with a sharp, wet knife for clean cuts.
9. Repeat the process with the second sheet of nori and remaining ingredients.

Nowhere does the Spicy Tuna and Bell Pepper Roll shy away from making a statement, with its creamy avocado, the crunch of bell pepper, and the kick of sriracha-laced tuna. Serve it with a side of pickled ginger or a drizzle of soy sauce for an extra layer of flavor.

Spicy Tuna and Kimchi Roll

Kindly imagine the quiet hum of your kitchen, the soft glow of morning light filtering through the window as you prepare to embark on a culinary journey that marries the bold flavors of the sea with the fiery tang of fermented cabbage. This dish, a harmonious blend of spicy tuna and kimchi, is not just a meal but a reflection of moments spent savoring the art of cooking.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 oz fresh tuna, diced
• 1 tbsp sriracha sauce
• 1/2 cup kimchi, drained and chopped
• 2 sheets nori
• 1/2 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear, then drain well.
2. Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to achieve the perfect texture.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice using a cutting motion to avoid mashing the grains.
4. In another bowl, toss the diced tuna with sriracha sauce until evenly coated.
5. Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange the spicy tuna, kimchi, and avocado slices in a line along the bottom edge of the rice. Tip: Wet your fingers to prevent the rice from sticking as you roll.
7. Roll the bamboo mat away from you, pressing gently to shape the roll. Use the border to seal the roll.
8. Sprinkle sesame seeds over the roll, then slice into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.

Here, the crisp nori gives way to the tender rice and the vibrant filling, each bite a burst of heat and umami. Serve these rolls with a side of pickled ginger to cleanse the palate between bites, or drizzle with a little extra sriracha for those who dare.

Conclusion

Feast your eyes on these 18 spicy tuna roll recipes that promise to spice up your sushi game! Perfect for home cooks looking to explore Japanese cuisine, each recipe offers a unique twist on this beloved dish. Don’t just take our word for it—try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy rolling!

Bella Bacinos