Spicy Tuna Roll

5 from 1 vote

A crispy, restaurant-quality Spicy Tuna Roll made at home with toasted panko, perfectly seasoned sushi rice, and creamy, spicy tuna. Serve immediately for the best texture.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2 rolls

Course: Appetizer, dinner

Cuisine: Japanese

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

8 ounces sushi-grade yellowfin or ahi tuna Finely diced
2 cups short-grain sushi rice Cooked and seasoned
2 tablespoons Japanese mayonnaise Kewpie brand preferred
1 tablespoon sriracha sauce Adjust to taste
2 sheets roasted nori seaweed Cut in half
1 cup panko breadcrumbs For the crunchy exterior
2 tablespoons white sesame seeds Mixed with panko
½ avocado Thinly sliced

Equipment

1 bamboo sushi mat Wrapped in plastic wrap
1 Sharp knife Crucial for clean slices
1 Skillet For toasting panko

Method

Rinse the sushi rice until the water runs clear, cook it, and fold in the vinegar seasoning while warm.
Finely dice the sushi-grade tuna and fold it together with the mayonnaise and sriracha until creamy.
Toast the panko breadcrumbs and sesame seeds in a dry skillet over medium-low heat until golden brown, then cool.
Spread the seasoned rice over a half-sheet of nori, flip it over on a plastic-wrapped bamboo mat, add the spicy tuna and avocado, and roll tightly.
Coat the outside of the sushi roll in the toasted panko mixture, slice into eight pieces with a wet knife, and serve immediately.

Nutrition

Serving: 200gCalories: 320kcalCarbohydrates: 45gProtein: 18gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 450mgPotassium: 300mgFiber: 4gSugar: 2gVitamin A: 150IUVitamin C: 6mgCalcium: 25mgIron: 2mg

Notes

Keep your hands lightly moistened with water and vinegar when handling the rice to prevent sticking. Use a very sharp, slightly damp knife for clean cuts.

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