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Spicy Tuna Roll Recipes

3 Spicy Tuna Roll Recipes from Mum's Kitchen

By using either raw or cooked tuna, you can prepare great-tasting spicy tuna rolls right at home. Read the Tastessence article for recipes that guarantee flavors.
Sheetal Mandora
Last Updated: Mar 6, 2018
A common name for various types of sushi rolls, spicy tuna rolls have two common ingredients―tuna and a spicy sauce.
Tuna Peppers Roll
  • Mayonnaise, 2 tablespoons
  • Red pepper sauce, 2 dashes
  • Cooked sushi rice, 1 cup
  • Raw tuna, fresh and cubed, ½ cup
  • Nori seaweed, 1
  • Radish sprout, for garnish, 1
Take a small bowl to mix cubed tuna, mayonnaise, and red pepper sauce together. Place a bamboo mat on your workstation. Next, place the nori sheet on top and cut it in half, keeping the shinier side facing the mat. Use water to wet your fingers and spread a thin layer of cooked sushi rice over the nori sheet. Make sure you don't cover the seaweed completely. Leave at least an inch of space at both ends so that you can easily seal the roll. Now, take 2 tablespoons of the spicy tuna mix from the bowl and spread it across the rice.
Now we start to roll the nori sheet. Gently fold over the end of the bamboo mat, and keep rolling till you reach the other end. Put a little bit of pressure over the roll so that it stay intact, instead of falling apart. Once the roll is ready, lift it off the mat and press the loose ends in; keep the roll on the workstation. With a sharp, wet knife, slice the roll into 6 equal pieces. Arrange the pieces on a plate and garnish with thinly-sliced radish sprouts. You can serve the rolls with the sauce (recipe at the bottom), or with wasabi, soy sauce, and pickled ginger if you like.
Spicy Tuna Soy Roll
  • Sushi-grade tuna, 6 oz.
  • Seedless cucumber, sliced, 4
  • Ohba shiso mint leaves, 4
  • Soy paper, 1 sheet
  • Spicy mayonnaise, ¼ cup
  • Avocado, thinly sliced, ½
  • Shredded carrot, for garnish
  • Soy and wasabi, as condiments
You can find ohba shiso and soy paper sheet in any Japanese market. Cut the tuna into small, 1 inch cubes and keep them in a medium bowl. Add the spicy mayonnaise (recipe at the bottom) and mix both the ingredients properly. Place a bamboo mat over your workstation, and lay the soy paper on top. Lay the ohba shiso mint leaves in the middle of the soy paper. Now spread individual layers of avocado, tuna mix, seedless cucumber, and shredded carrot. Wet your fingers with water and start rolling the mat. Apply a little bit of pressure, but be gentle while you do so. Make sure that the roll is nice and tight, or else it'll fall apart as you eat it. Once the roll is finished, remove the mat from underneath the roll. Place the roll on the cutting board and slice it into 4―6 equal pieces. You can serve the rolls with a sauce (recipe at the bottom), or with a dip made with soy sauce and wasabi.
Cayenne Pepper Sauce
  • Chili oelek, 1½ teaspoons
  • Mayonnaise, 1 cup
  • Sambal, 1 teaspoon
  • Sesame oil, ½ teaspoon
  • Cayenne pepper, ground, ½ teaspoon
You can find chili oelek and sambal in any Asian market. To prepare the sauce, whisk all the ingredients in a bowl. The quantities given for the sauce will yield approximately 1 cup. Serve the sauce any of the above mentioned rolls.