Fiery Spicy Tuna Rolls with sashimi grade tuna tossed in sesame Sriracha sauce, topped with spicy mayo for that extra oomph!
Can you guess what is the most requested sushi roll recipe requested 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.
Watch How To Make Spicy Tuna Rolls
What is Spicy Tuna Roll?
Spicy Tuna Roll is one of those sushi staples in Japanese Resturants 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 are 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 Roll
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 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
Depending on where you live, sushi/sashimi-grade tuna can be hard to get locally. Contact your local Japanese grocery stores to see if they carry sushi/sashimi-grade fish. If you live anywhere within the U.S. (no Hawaii/Alaska due to shipping logistics), I highly recommend FishforSushi.com (I sold the company last year but I still buy sashimi from them. Best quality! No, I’m not getting commission by writing this.).
I also purchase my sashimi-grade fish in my local Japanese grocery stores (Nijiya and Suruki in San Mateo).
3. Roll Sushi Gently but Tightly
Your sushi falls apart? 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.
Rice sticking to your hands while making sushi? You will need to prepare Tezu (手酢), or vinegared hand dipping water made with 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 anti-bacterial 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!
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- 1½ cups sushi rice (Recipe)
- 4 oz sashimi-grade tuna (4 oz = 113 g)
- 3 tsp Sriracha sauce
- ½ tsp sesame oil
- 2 green onions/scallions (cut into thin rounds)
- 1 sheet nori (seaweed) (cut in half crosswise)
- 2 Tbsp white sesame seeds (roasted/toasted)
- Spicy Mayo (Recipe)
- ¼ cup water
- 1 Tbsp rice vinegar
Gather all the ingredients. For complete guide to make sushi rice, please check sushi rice recipe.
Make vinegared hand-dipping water (Tezu ) by combining ¼ cup water and 1 Tbsp rice vinegar in a small bowl. Applying this water to your hands prevents rice from sticking to your hands.
Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).
In a medium bowl, combine the tuna, Sriracha sauce, sesame oil, and some of green onion (save some for topping).
Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.
Please note that time spent for preparing rice is not included in prep/cook time.
Cover the sushi rice and the completed rolls with a damp cloth at all times to prevent from drying.
Equipment you will need:
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
Editor’s Note: This post was originally published on May 29, 2013. A video tutorial was added on February 23, 2017.
I’ve never tried to make sushi before, but wow, you’re making me want to give it a go. I love the sauce that the tuna is in. It looks amazing.
Okay, spicy tuna and California are my top two favorite sushi rolls. Oh you are making me hungry. A big Asian market opened up near me and they sell sushi-grade seafood. Once I learn to make your sticky rice, you bet I will be rolling the sushi!
You always have the best tutorials Nami.
🙂 Mandy xo
They are so lovely, Nami! I so love when you make rolls…I also love the first photo showing one of the rolls from close up and emphasizing all its deliciousness.
I love Tuna roll… never tried to make it at home. These look so delicious.. Love your pictures too as they make you drool!
Hi nami love your tuna roll and your website! My favorite roll is eel roll, octopus roll, or the really spicy one with mayo I cant remember. If you coyld make one of these preferable the last because eel is expensive and I dont know where to find octopus lol but love your blog anyways !!
Hi Jhiselle! Thank you so much for your kind words. It’s nice to know you like octopus. It’s one of “strange” food here and I am a little discouraged to share an octopus recipe. 😉 Thank you for following my blog and I’m very happy to hear you enjoy my blog. Thank you!!
You are absolutely correct, Nami. This is the most requested rolls because we order this all the time. You have a really nice shot of the roll there. 🙂
Perfect rolls, as always. I love the spice here!
Spicy Shrimp Tempura Roll or anything with shrimp really. Top it with fresh hamachi and life is good!
Hi CK! I have another sushi roll recipe with shrimp tempura in it. 🙂 Hope to share it soon…(done photo shooting but haven’t written up. :))
Mine are never quite as pretty, but love them!
I like easy recipes, but I must admit that California Rolls are my favorite.
This is absolutely amazing, Nami. I love spicy tuna rolls!
I’ve not tried Sriracha sauce with mayo, but just thinking of the combo, I know it’ll be great! Definitely something I’ll be trying. The tuna roll looks wonderful! And the pictures are perfect. Thanks for this.
Mayo hater here. For some reason though, I can handle Japanese mayo in small doses, such as in a spicy tuna roll like this! One of my favorite simple sushi rolls.
Yummooo! Looks amazing Nami. I love sushi but afraid to make it at home. You’ve encouraged me and I’ll go for it 🙂
Every time my boyfriend and I have made spicy tuna rolls we’ve added a mayo/sriracha combo inside the roll to make it spicy. You’re way looks delicious, and I have to agree that the spicy mayo on top does look cute.
We’re definitely still mastering rolling them with the rice on the outside(although he’s now an expert at nori on the outside…I, on the other hand, have decided that my sushi looks better when he rolls it…yes, that’s cheating…but I’m trying to improve. 🙂 ). Ours definitely wont look as pretty, but I think we’ll have to make sushi again soon to try your recipe out!
Mmmhhh, scrumptious! I’d love to taste those right now.
Cheers,
Rosa
Hi Nami, you make it all look so easy. I have everything – except the tuna and the courage to tackle this technique. I’m going to pluck up my nerve and go for it! They look like little gifts.
This is definitely hubby’s favorite roll! Me, I like the salmon skin roll just as much. 🙂
Tuna is one of my favourite sushi fillings. I haven’t had any in much too long. You’ve given me such a craving that I must go out and have some soon. 🙂
Great looking homemade rolls! Spicy tuna and spicy salmon are my two favorite sushi rolls. And the simple spicy mayo is a great tip/addition!
This sushi looks simply gorgeous my friend, great job 😀
Cheers
CCU
You make the most beautiful sushi, Nami! This looks sensational, and surprisingly easy to make at home!
Nami, that looks so good! I love mayo and I’ve eaten Japanese mayo and like that too. This is as pretty to look at as it must have been to eat.
Oh Nami! I was trying to not eat sushi this week (only because I tend to over eat it). Now there is no avoiding it. These look too good and are one of my favorites. 🙂
Nami-san, this is my youngest teenagers favourite sushi roll. Spicy tuna is always a big hit with my family. Just looking at that beautiful sushi grade tuna must have cost you a fortune. It is beautiful. We love Japanese mayo and thankfully you can buy that here in HK, so life is good. Wishing you a super weekend. Ja Mata, BAM
What a beautiful sushi roll! I love that dollop of spicy mayo too. 🙂 I can see why this is requested so much.
I have always been wanting to try to make sushi at home but I somehow didn’t dare yet. This looks so simple though, I really need to give this a try. Thanks for sharing 🙂
This is definitely giving me sushi cravings, even though I generally go for salmon instead of tuna! But I bet salmon could be prepared exactly the same way, right? Spicy rolls are the best, in any case!
Hi Eileen! Yes, you can use salmon instead. 🙂
Yum! Tuna rolls!
This is one of my favorite rolls ever when I go out to eat and I love that you gave us a great recipe to do at home. It looks amazing
I’ve never had these rolls before, so I’m very keen to try it! It looks absolutely delicious! By the way, why do you have to wrap the roll with plastic wrap just before cutting them?
Hi Sue! You don’t have to, if you are quick and familiar with what you are doing. However, when you are still new at cutting/slicing sushi, rice from the rolls tends to stick to your hands and knife and it can ruin the look of roll. The wrap tends to hold down the rice, while you hold the roll to slice. When you are used to cutting the sushi roll with a very sharp knife, you are very quick and you don’t need plastic wrap at all… it’s just practice. 🙂
Hope that helps!
Thanks Nami! I think it’s a great tip. I’ve never made sushi roll inside out (rice covering the ingredients), so I guess I’ve never experience the situation you are describing before, but I can totally imagine it could easily happen. Thanks again for the handy tip!
Now I’m hungry. And it’s 10 pm. Aaaand I want spicy tuna roll!!!! This looks so damn gooooood!
I love spicy tuna roll…but never made it at home, always have it in restaurants or at my mom’s.
Beautiful pictures Nami 🙂 Hope you are having a wonderful week!
Spicy tuna roll is the best, Nami! Thank you for sharing your recipe – I’m not surprised it’s the most requested. Your photos are beautiful and I wish I could pluck a piece or two right off the platter.
Lovely easy-to-make sushi roll once you have accessed some premium tuna 🙂 ! Mayo: well no, not because I have anything against the taste, but the nutritionist in me does not allow 😀 !
Can I just come to your sushi restaurant, Spicy Tuna is my fav. I love it with the spicy mayo on top. Looks so good Nami.
-Gina-
Thanks for showing me the steps, I never knew that’s how the rolls are made.
It’s been a while since I’ve made sushi, I need to practice my rolling technique!
My husband and I always order this at restaurants. So nice to know I can make them at home with your step-by-step photos. Thanks for sharing Nami.
I love tuna, and these rolls seem just amazing! I’d love to pick one up 🙂
The sushi looks so pretty and you do make it look so easy to do. I love the look of this dish and I’m not surprised it’s one of your most popular xx
なるほど Sriracha sauce + Kewpie mayo. Very intriguing, Nami-san. Usually I stick to old-school standards at the sushi bar. But you may have prompted me to venture into a brave new world of spicy tuna rolls =) After all, anything with Kewpie mayonnaise has got to be great!
Nami, I love, love spicy tuna roll…and never tried making inside-out roll (uramaki), but looking at your instructions I think I will not have any problems making it, all I need is some nice fresh piece of tuna 🙂 Such a beautiful pictures–making me hungry!
It’s definitely cute to squeeze a dollop of mayo on top of the sushi! They look so good, Nami!
Nami, I cannot even begin to tell you how much I LOVE this post! First of all, your tuna roll looks perfect. PERFECT! Secondly, I will be trying this asap. We eat so many tuna rolls out, but to make one at home will just be awesome.
Wow! I love this post (and all things sushi.) I’ve never rolled my own but your recipe and pictures are all the support I need to give it a try. Thanks so much for posting!
Nami, the art of making a pretty presentation lies in being attentive to each and every detail and these Spicy Tuna Rols were prepared by you with so much care for each detail that they look like a piece of art. Wonderful recipe and wonderful touches all around, respect!
Hope all is well with you and the children!
Your roll looks perfect. Spicy tuna roll is one of my favorite sushi rolls! I can’t wait to make this!
Oh great idea to mix mayo with Sriracha sauce! These rolls look so good, I am starving. I am always intrigued by the rows of Japanese mayos in Asian markets.
I agree with you about mayonnaise- I love it and can eat homemade mayonnaise straight out of the jar. Your pictures make this dish look so easy to make!
I used to like mayo but after living in Japan I LOOOVE mayo! We go through a jar so quickly! I’d definitely be topping this with sriracha mayo! 😀
Hi Nami, here I am again, I’ve not been bloggin for ages but now I am back :). Miss your posts and you have so many new, mouthwatering recipes! Great photos as usual well :).
very neat and tuna is my fav fish so this yeah… this, I will love!
I understand you, I really like mayo, and I always have some at home, well, my son also likes it, but I have to say that we always have the light version.
And I have a very close friend that doesn’t like it, and I cannot believe she can eat french freis without mayo 🙂
Oh these are one of my favorites, sweet friend! I can’t wait until I’m no longer pregnant and I can eat sushi again. Ryan and I will be making these as soon as possible. Thank you for sharing. Beautiful photos, as always.
Beautiful sushi! I have never made sushi with the rice on the outside and the seaweed on the inside. I must try that next time. Thanks very much for showing how to do it. Sometimes I do need to be shown how to do even simple things….haha
Wish I could make a Sushi like you someday, Nami…
Fresh, gorgeous, healthy recipe 🙂 Too good not to try tonight 🙂 Sexy pictures 🙂
Spicy tuna is my favorite sushi EVER. I need to learn to make sushi so I can have it all the time!
I’m so glad to have found you! Japanese food can seem intimidating but it’s nice to have blogs like this that make it more accessible. Spicy tuna is one of my favourite sushi fillings.
I’ve never cubed the tuna before rolling it…
i learn a new technic evertime i’m coming by here….
Oh thank you Nami for the wonderful tutorial! We both love tuna rolls and are looking forward to make it soon.
Have a great weekend!
Cheers,
Judit
Your spicy tuna roll looks much better than the one we had last night! We usually don’t get the spicy tuna because salmon skin roll is our favorite roll, but last night when we went out for sushi we splurged and got 2 rolls. 🙂 I love the way you left the tuna in pieces rather than mushing it up into a paste. I didn’t like the texture of the paste but would have loved the pieces. Maybe I should pass your recipe along to my sushi chef. 🙂 Thanks for the link to your quick spicy mayo. I see 101 uses for that.
Oh I just need to find myself some srirchi sauce!! Mr GG loves sashimi tuna so I know this will be a favourite!
beautifully done we had sushi today and these rolls are making me hungry again 🙂
This is definitely one of my favorite sushi rolls. However, I do like SO MANY of them! Another great recipe from you! I’ve pinned it.
My favorite! I want to gobble up that whole plate, Nami. lol They look so good, and so beautiful too. I never understood people not like mayo, especially when they broadly characterize it as “I don’t like creamy white things.” Which I’m pretty sure doesn’t apply to ice cream. And spicy mayo is the best!
i love spicy tuna rolls! these look awesome!
Nami you never fail to let me drool over your Japanese recipes. Look at that roll. Mmmmmmm
Nami, I’m going to give Japanese mayo a try. Thanks for the fascinating articles to read, including yours. 🙂 Seriously, I could eat these Spicy Tuna Rolls for breakfast right now — they look so, so good!
I really have to try making my own sushi. I know I can have it almost anywhere here but I bet this is so much better.
I don’t think I can have a kitchen without mayo. I even use the vegan variety (tastes just like the regular kind) but it’s always around. I wouldn’t consider skipping it here.
This used to be one of my favorite rolls when I ate fish! Oh the memories 😀 NOM!!!!!!!!!
I wonder if spicy mayonnaise is the same sort of thing as what they call “Samurai sauce” over here (lol!) – you can buy great big bottles of the stuff and they often use it on kebabs and the like. It’s basically mayo, and spicy, so I suppose it’s the same thing. It’s a big weakness of mine… I could easily eat that stuff straight out of the bottle on it’s own :p.
Interesting! Thank you for letting me know about “Samurai sauce”. Yes, the name or the spicy mayo itself DOES NOT exist in Japan! LOL. I wonder who created it. Either way, Japan/Japanese will probably import “samurai sauce” or “spicy mayo” from outside of Japan soon! 😉
I would never have guessed this to be the most requested recipe. But why not? It is the roll that I myself order most often for my lunch. Your version looks perfect. I like the little dab of mayo on the outside of the roll. Of course we don’t see that in to-go orders, would not be pretty.
LL
This looks absolutely perfect! And man oh man, I could put spicy mayo on everything!
anything with spicy, sure I like it very much, hehehe..
Looks amazing as always. So glad to see so many detailed photos.. really helpful for a beginner like me in Japanese cooking.
Looks so good and so appetizing! This kind of food I can eat all day long and if you waik me up in the middle of night I never say “no” to rolls or sushi-)))
This is the one recipe my hubby craves! When I say the words, he always looks like he is daydreaming….he probably is! He orders this whenever we go out for sushi, now I need to have him make me some in the comfort of our home:-) YUM! Hugs, Terra
Gosh, this is my favorite roll and I always order these when I go out. I’m going to have to give sushi making a shot soon, your recipes and writing are so inspiring and you make it seem so simple!
何これ！まるでプロそのもの！すごいじゃないの？すご～い！うちの旦那がからいものだめだから、辛さ控えめに作ってみよう。
I’m not surprised tuna rolls are so requested, I simply adore them! If tuna wouldn’t cost an arm and a leg, I think I’d be having them nearly every day 🙂
Good god there are actually people out there that don’t like mayo?! I can’t believe it. lol
Ah nami I needed a new Sushi roll idea and tuna is anyway a fish that I can get here easily (during the season) so I am looking forward to try your recipe pretty soon. Take care!
this is my favorite sushi! 🙂
xx gemma @ http://andgeesaid.blogspot.com.au/
My non-sushi and sashimi eating husband loves these spicy tuna rolls, they’re one of my favorites too. I would vote for the spicy mayo sauce.:) Thanks for sharing this mouthwatering recipe, Nami!
It looks awesome! I must say I have tasted and tried making many maki sushi kinds but I have never seen this one here (and never tried making at home). Tuna is my favourite raw fish, so I’m sure this maki would be among my favourite or maybe even my number one.
Japanese mayonnaise is exceptional, indeed. I could eat it by spoons 😉 Mayonnaise is different in every country, but after the Japanese my favourite is French: both have a lot of taste compared to for example Swiss mayonnaise… (Of course I talk about good brands, not cheap “supermarket own” mayonnaise). I don’t even mention home-made mayonnaise because this simply can only be delightful, whatever the country or method.
You made it look so so easy to make this, Nami. I need to try it soon. Tuna is my fav!
You are amazing, Nami!!! These are fabulous! My daughter would love me until the end of time if I could learn how to make these for her! 🙂
I made it last Friday and it was so delish! I could not resist by looking at your post so I decided to give it a shot. This is my first time ever making sushi and I was surprised that it tasted so good. I will definely do it again. Thank you very much for such great recipe.
I also baked your famous cheese cake on Saturday. It was a hit. This is my third time baking this in 5 weeks…. Thanks again for sharing all wonderful recipes.
Hi Jessica! YAY! Thank you so much for trying the sushi and cheesecake recipes! I have two more sushi roll recipe coming up this summer… hope you will give those a try too! 🙂 And wow, you made cheesecake 3 times in 5 weeks! I wish I lived near you.. 😀 I’m really happy to hear the recipes worked out and you enjoyed them. Thank you for your kind feedback!
So, you recommend cutting wrapping the roll with plastic and cutting it with plastic on? Just want to make sure I got that right…hehehe. Thanks for always giving such wonderful tips! Your roll looks like restaurant-quality! You are very talented and skilled, Nami!2
Hi Jen! I use both ways – with or without plastic wrap. When I’m in hurry and don’t care about the look so much, I quickly cut sushi rolls with a sharp knife. If I compared with the result, one that I cut with plastic on is much cleaner. I made my hands wet to hold sushi rolls to cut, yet rice still clings on to the fingers. With plastic on, I can hold on to the sushi roll with ease (without worrying about rice sticking to my fingers) and I can take some time to cut nicely. Of course, if you are a sushi chef, you have a super sharp knife and cut the rolls really fast, so they probably won’t have same issues that home cooks have. 🙂 Hope that makes sense. So… I recommend plastic method for home cooks, IF you care to have a good looking sushi. 🙂
And I’m sorry, I forgot to say THANK YOU for your very kind words about my sushi! 🙂
This is hands down our favorite sushi when we go out to eat. My daughter gets her own and won’t share it. It’s really funny to see her gobble the whole plate up.
This looks amazing! I love how you have shown the step by step method . I wish I can gather some guts and actually try making it at home now.
Nami, these look so good. Where did you kind sashimi grade tuna?
I live in SF Bay Area where there are several Japanese supermarkets around and they carry very good sashimi-grade fish. I hope you can find a Japanese stores nearby… Another option is online store such as http://www.catalinaop.com/. Hope that helps!
Spicy tuna roll is always my favorite to get when I am out for sushi but I am always to scared to make it at home. This recipe makes it look pretty easy so thank you!
i have fresh tuna steaks – would that work in making tuna rolls?
Hi Dixya! Unfortunately, no. Sushi has to be sashimi-grade fish that it is safe to eat as raw, and tuna steaks have to be cooked. 🙂
so your cooking recipes are awesome. im getting ready to make my first sushi rolls which one would you suggest for first timers?
Hi Austin! Awesome! Well, it depends on what kind of sashimi/sushi-grade fish you can get. If you can get variety of fish, I’d go with Temaki Sushi (Hand roll sushi). It’s a fun way to start making sushi and in fact, you don’t really need to roll sushi so anyone can make their own hand rolls.
However, if you want to make “sushi roll” then I’d recommend this Spicy Tuna Roll or Negihama (Yellowtail) roll. Both uses simple ingredients and much easier to roll.
https://www.justonecookbook.com/recipes/yellowtail-roll/
Hope this helps! 🙂 Good luck with making your first sushi!
I just discovered your site today while searching for how to make sushi rice. I can’t wait to make some spicy tuna roll, but first a trip to the Japanese grocery store needs to be in the very near future. I love your site! Thanks for sharing your recipes!
Hi Kennis! Welcome to my blog and thank you for your kind words! Hope you enjoy making this roll and like the sushi rice recipe! Let me know if you have any questions. 🙂
Hello Nami!
Your Spicy Tuna Roll looks delicious. I love sushi with tuna, and it is so healthy.
Definately my hubbys favourite! I give my children 9 sushi rolls a day! They got them juicy bellies now! Very excited to see what the future holds with my hubby! Thank you for tuning in to my show! Bye for now – sophie the super chef x x x
Hi Sophie! Your children and hubby are so lucky! 🙂
Just made this recipe, it was a hit! Loved the flavor of the spicy tuna with the sesame oil, green onion, and sriracha and of course the sriracha mayo on top made it that much better. Thank you for the amazing recipe.
Hi Tina! I’m so happy to hear that you enjoyed this recipe! Thank you for writing your kind feedback. 🙂
Nami! I love this recipe! Your husband does a great job with video etc. very professional work you both do! I’m addicted to your blog/ videos/ recipes etc! Thank you so much for bringing such wonderful culture, recipes, stories and beyond to us viewers! 🙂
Hi RS! Thank you so much for your kind words! We’re really happy to hear you enjoy our video. 🙂 Let us know if there is anything we can do better so you can enjoy more of our videos/recipes/blog. 🙂
Tuna rolls are wonderful! Although I have to admit, I never make them myself — always something I order out. I really need to buckle down one of these days and start making my own sushi!
Great results! I just got back from Tokyo and this did the trick to bring me back to our wonderful stay there. I too used only a half pound of sushi grade tuna and found that it was more than enough for 8 handrolls and there was very little extra sauce for the half pound of tuna. I really liked the spicy sauce which was so much more complex than some recipes that call for mayo and sriracha sauce! I used some avocado, radish sprouts and cucumber as garnish and liked the combination of textures. I watched Youtube videos in order to learn to roll the cone shapes. Great recipe! I would make this again and think it would be fun to put ingredients out for a participatory dinner and let guests roll their own rolls.
Hi Melissa! Thank you for your kind feedback and I really appreciate it! Temaki (hand roll) is a great way to enjoy sushi without making rolls ahead of time. In case anyone is interested here is the recipe:
https://www.justonecookbook.com/temaki-sushi-hand-roll/
Thank you so much for this recipe! This was my third sushi roll and the first one inside-out. I absolutely loved it! The flavours worked together really well. I normally don’t like spicy things but here I used 2/3 the amount of Sriracha and it was perfect. Just the right hint of spicy without it being overwhelming. Every time I make sushi I enjoy it more! I hope to see more recipes in the future (:
Hi Alicia! Thank you for your kind feedback. 🙂 This is not very “traditional” Japanese sushi, but I do enjoy the spicy kick too. So happy you enjoyed it too. Thank you for writing! I’ll try to add more sushi recipes. Meanwhile you can check my other sushi recipes here:
https://www.justonecookbook.com/recipes/?fwp_type_of_dish=sushi-sashimi
Just found your site and i have to say…. I LOVE it!
thank you
Hi Nirit! Thank you so much for your kind words. I hope you enjoy cooking Japanese food!
So happy to have found you!!! Thank you for all the great instructions and recipes. I just can’t turn away from your website!!! You have a fan in the Yukon!
Hi Anne! Thank you so much for following! I’m so happy to hear you enjoy my recipes/blog! 🙂