Fiery tuna maki with sriracha mayo
Spicy Tuna Sushi Rolls
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
4 rolls (32 pieces)
Difficulty
Medium
Cost
Premium
$$$
Spicy Tuna Sushi Rolls
Fiery tuna maki with sriracha mayo
★4.4(17)
Diced sushi-grade tuna mixed with spicy mayo and sesame oil, rolled in seasoned rice and nori. A modern sushi bar favorite that packs a flavorful punch.
25m
Prep Time
20m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Spicy tuna rolls are the gateway to sushi for many, combining the richness of raw tuna with a kick of heat from sriracha mayo. The sesame oil adds a toasted, nutty undertone.
Japanese cooking prizes precision, balance, and the pure expression of ingredients. This recipe honors those principles while being practical for everyday cooking.
Ingredients
- 2 cups sushi rice, cooked and seasoned
- 1/2 lb sushi-grade tuna, finely diced
- 2 tbsp sriracha mayo (mix mayo and sriracha)
- 1 tsp sesame oil
- 4 sheets nori seaweed
- 1 tbsp toasted sesame seeds
Instructions
- 1
Gently mix diced tuna with sriracha mayo, sesame oil, and a dash of soy sauce. Keep chilled.
- 2
Lay nori on a bamboo mat, spread seasoned sushi rice evenly, leaving a border at the top.
- 3
Spoon the spicy tuna mixture in a line across the center of the rice.
- 4
Roll tightly with the bamboo mat, seal the edge with moistened nori.
- 5
Slice into 8 pieces, sprinkle with sesame seeds and thinly sliced green onion. Serve with soy sauce and wasabi.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Sushi-grade tunaSushi-grade salmon
Makes a spicy salmon roll variation
Sriracha mayoGochujang mayo
Korean-inspired heat with a deeper, more fermented flavor
Tips & Storage
Pro Tips
Chill the tuna mixture in the fridge while you prep the rice for the best texture.
For inside-out rolls, flip the nori so rice is on the outside and coat with sesame seeds.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Eat immediately for the freshest flavor. Do not store longer than a few hours.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (20mg) · 4 servings
Calories330
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates10g
Fat44g
Fiber480mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How spicy is this?
- Adjust the sriracha-to-mayo ratio to your preference; start with a 1:2 ratio.
- Can I use canned tuna?
- It works in a pinch but the flavor and texture will be very different from fresh.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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