Can you guess the most requested sushi roll recipe by JOC readers? Right, it’s Spicy Tuna Rolls, and today I’m sharing this simple and easy recipe. If you are new to sushi rolling, this spicy tuna roll is a good one to start as you only have one ingredient to roll.
What Are Spicy Tuna Rolls?
Spicy Tuna Roll is one of those sushi staples in Japanese Restaurants across the US, along with California Rolls, Dragon Rolls, and Rainbow Rolls as opposed to traditional Japanese sushi rolls, like Futomaki and Hosomaki. The basic concept for all the sushi rolls are similar, but the details often differ. Typically, spicy tuna roll is made of 3 main ingredients. Sushi rice (steamed rice seasoned with sushi vinegar), nori (seaweed), and sashimi-grade tuna. Sesame seeds and green onions/scallions are optional. If you cook Asian dishes often, you probably have these ingredients in your kitchen already. So where does the “spice” from “spicy” tuna roll comes from? It’s the popular Thai/Vietnamese condiment called Sriracha sauce. Sashimi-grade tuna is seasoned with Sriracha sauce and sesame oil. You can season the tuna with soy sauce along with Sriracha sauce and sesame oil, but if you normally dip your sushi rolls in soy sauce, then I suggest you skip soy sauce in the sushi rolls as it might be too salty.
3 Tips to Make Perfect Spicy Tuna Rolls
1. Make Good Sushi Rice
First thing first, making good sushi rice is so important to make delicious sushi. You will need to:
Get good Japanese short-grain rice Cook the rice properly Prepare the sushi rice with sushi vinegar Spread the sushi rice on nori (seaweed) without smashing the rice.
The sushi rice is simple to make, but most of the sushi rolls from supermarkets fail big time because their sushi rice is smashed and the texture is completely wrong. The rice in sushi rolls has to be fluffy even though it’s tightly rolled.
2. Find Sashimi-grade Tuna
If you live near a Japanese grocery store, we recommend checking out their sashimi selections. If you are in San Francisco, you can place an order from TrueFish for local delivery or pickup. I go to the Suruki Supermarket in San Mateo for sashimi (you can ask for a Temaki-style cut (long, stick shape sashimi) when you make hand rolls at home).
3. Roll Sushi Gently but Tightly
Finding your sushi falling apart easily? Maybe because you don’t squeeze the sushi rolls tightly enough. You have to tuck in and pull the bamboo mat while you roll. Also after you finish rolling, place the bamboo mat over the sushi roll and gently squeeze the sushi roll over the bamboo mat. Is rice sticking to your hands while making sushi? You will need to prepare Tezu (手酢), or vinegared hand-dipping water made with an equal part of water and rice vinegar. Moisten your hands and fingers in Tezu so the rice won’t stick. This vinegared water not only eliminates the odor of previously handled fish but also has an antibacterial effect on the hands.
Not a Fan of Spicy Tuna Roll?
If you don’t want to roll sushi because it might be difficult, try the easy Temaki Sushi (Hand Roll). If you are an artistic and creative person, you might enjoy making Temari Sushi (Ball Shape Sushi). Lastly, if you don’t like nori seaweed, don’t worry! You can make this refreshing Cucumber Wrapped Sushi. I hope you enjoy making sushi at home!
More Sushi & Sashimi Recipes You’ll Enjoy:
Spicy Tuna Tuna Poke Salmon Sashimi Bowl
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on May 29, 2013. A video tutorial was added on February 23, 2017.
