🍣 Spicy tuna roll
A spicy tuna roll is a sushi roll of seasoned rice and nori wrapped around chopped raw tuna mixed with chili sauce and a touch of sesame oil. It is soft, savoury and gently hot, with the clean taste of fresh fish. It is cut into six or eight pieces and served with pickled ginger and wasabi.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g cooked sushi rice
- 4 sheets nori
- 200 g sushi-grade tuna, finely chopped
- 2 tbsp chili sauce
- 1 tsp sesame oil
- 1 spring onion, sliced
- Rice vinegar, sugar and salt to season the rice
Method
- Season the warm rice with rice vinegar, a little sugar and salt; let it cool.
- Mix the tuna with chili sauce, sesame oil and spring onion.
- Spread rice over a nori sheet on a bamboo mat, leaving a strip free at the top.
- Lay a line of tuna along the bottom and roll tightly.
- Cut each roll into 6–8 pieces with a wet knife.
How to make it lighter
- Use a thinner layer of rice to lower the carbs.
- Add cucumber strips to the filling for volume.
- Order or make it without extra creamy sauces on top.
History
The spicy tuna roll is a Japanese-American creation that spread from sushi bars in the United States, where it became one of the most ordered rolls. It is now common on sushi menus worldwide.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →