The Spicy Tuna Roll is a type of Sushi Roll (Makizushi or Makimono) that features sashimi-grade raw tuna seasoned with a spicy sauce and other seasonings. It is then rolled up with Sushi Rice and Nori (roasted seaweed). This roll represents a fusion creation that combines traditional Japanese sushi elements with American preferences for bold flavors, including spiciness. It is an American-born sushi roll, and nearly all Japanese restaurants in the U.S. offer the dish. The Spicy Tuna Roll has become so popular that it is deeply rooted in American food culture today and can be found not only in Japanese restaurants but also in many local supermarkets.
Legend has it that the Spicy Tuna Roll was first created by a sushi chef at a Japanese restaurant in Seattle in the 1980s. It bears a resemblance to a Japanese Makizushi called Negitoro, which is rolled sushi with end pieces and scrapings from various parts of tuna chopped and mixed with green onions. However, Negitoro lacks any spicy ingredients, unlike the Spicy Tuna Roll, which incorporates a spicy sauce or spice into the tuna mixture. Various options are available to add a kick to the tuna:
- Ichimi or Shichimi Japanese chili pepper powder: Neutral flavor with enough heat.
- Sriracha (a hot chili sauce): Spicy and garlicky, adding extra flavors.
- Ra-yu (a hot chili oil): Provides heat and imparts a sesame oil flavor.
Feel free to use your favorite chili sauce or spice instead of the choices above. Mayonnaise is often included in the spicy sauce for the Spicy Tuna Roll, but in our recipe, mayo was omitted due to the use of Ra-yu chili oil for its extra fat content. Adjust the amount of chili sauce or spice to your liking; add to the tuna gradually and find the perfect balance.
If you’re preparing this at home, ensure that you use fresh, high-quality fish. Once you find good tuna, the rest is quite straightforward. Watch our video to learn how to make sushi rolls, and you’ll be rolling like a pro after a few practices. The Spicy Tuna Roll makes for a fantastic appetizer at parties and holiday gatherings, surprising your family and guests with this fancy creation. Hope you try it!
Spicy Tuna Roll
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Ingredients
- 6 oz tuna Sashimi grade
- 1 green onion
- 2 tsp soy sauce
- 1 tsp Ra-yu chili oil
- 2 sheets Nori roasted seaweed
- 2 cups Sushi Rice
Instructions
- Cut tuna sashimi into small pieces. Thinly slice green onion. Chop the tuna and onion together well. In a bowl, mix the tuna and onion, Ra-yu chili oil, and soy sauce.
- Place a sushi mat flat on your work surface with the bamboo slats running from left to right, allowing you to roll the mat away from you. Position a sheet of seaweed on the sushi mat with one of its sides close to the front edge of the sushi mat (the edge near you). Spread about 1 cup of sushi rice on the seaweed, leaving a 1″ (2.5cm) space along the far edge of the seaweed. Put the tuna mixture in the middle of the rice. While holding the filling down, roll from the front end of the mat toward the other end. Tighten the roll, similar to a roll cake, by pulling the mat to tighten. Remove the roll from the mat.
- Cut the roll into 1/2" thick slices. Serve with soy sauce if you like.
Video
