A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavors. Great for a filling Japanese meal. Tastes great with a wasabi soy dip.

Recipe Summary

prep:
40 mins
cook:
20 mins
additional:
45 mins
total:
1 hr 45 mins
Servings:
4
Yield:
24 pieces
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring the rice, water, and vinegar to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.

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  • Lightly mix together the tuna, mayonnaise, chili powder, and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.

  • To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot, and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.

  • Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces, and refrigerate until served.

Nutrition Facts

346 calories; protein 13.6g 27% DV; carbohydrates 47g 15% DV; fat 11.7g 18% DV; cholesterol 16mg 5% DV; sodium 214.1mg 9% DV. Full Nutrition
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Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/24/2010
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid. Read More
(18)

Most helpful critical review

Rating: 2 stars
12/29/2010
I had really high hopes for this recipe since my husband and I are big sushi fans especially any spicy rolls. However this did not taste like restaurant spicy tuna. Instead I tasted each part (chili powder tuna wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry as noted by other reviewers and somewhat fishy. To the rice I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry. Read More
(24)
16 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1
Rating: 2 stars
12/29/2010
I had really high hopes for this recipe since my husband and I are big sushi fans especially any spicy rolls. However this did not taste like restaurant spicy tuna. Instead I tasted each part (chili powder tuna wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry as noted by other reviewers and somewhat fishy. To the rice I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry. Read More
(24)
Rating: 4 stars
05/24/2010
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid. Read More
(18)
Rating: 3 stars
01/25/2010
We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier higher quality pouched tuna it would be MUCH better. Read More
(15)
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Rating: 5 stars
07/15/2010
Mmmmmmmm! Spicy! Read More
(6)
Rating: 4 stars
08/16/2011
As this was my first time making sushi I was quite impressed with myself. However as a sushi connoisseur I thought this was just okay. Maybe it was the tuna from a can or maybe it's because I thought it was a tad too dry. I feel like you needed more mayo and spiciness to mix in with the tuna. I bought a little container of spicy sauce from Wegman's in the pre-made sushi section. I was 99 cents if I remember correctly. I put a little dollop of this on each piece and it SO improved the taste. Read More
(6)
Rating: 3 stars
02/08/2010
This was descent it was a little fishy tasting but it was ok. I made too much sushi for dinner and had some leftovers for lunch the next day. I actually think this one tasted better the next day. The tuna seemed a lttle dry maybe more mayo? I used the pouched white tuna as recommended by a couple of reviews. Read More
(6)
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Rating: 5 stars
10/09/2009
I tried this today and it was delicious! Plus it's easy and cheap - hard to argue with that! I substituted green onion for avocado and it worked great. My 2-year-old even had some. Read More
(4)
Rating: 5 stars
08/08/2012
Makes THE BEST spicy tuna rolls ever! Although i did make some variations to the recipe. I did not use the carrots. I also did not use canned tuna I used fresh raw tuna (it tastes much better). Chili powder was a nice touch! TIP: did NOT over stuff the roll. yummmm Read More
(4)
Rating: 5 stars
01/20/2010
delicious and simple! Read More
(3)
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