A delicious and easy to make handroll sushi featuring spicy tuna.
Spicy Tuna Handrolls
The filling mixes fresh tuna with Japanese mayo spiked with sriracha and sesame oil for a kick of heat. Thinly sliced avocado and cucumber add cool contrast. Wrapped up in sheets of nori, it’s a fun fresh take on sushi. This recipe for Spicy Tuna Handrolls is a modified version of a restaurant-style recipe.
Ingredients
- 1/2 cup Kewpie mayo
- 1-2 tbsp chili powder
- 1-2 tsp sesame oil
- 1 pinch salt
- 1 dab sriracha
- 1 sushi grade tuna
- 1 bunch green onions
- 1 hefty amount masago (smelt roe)
- 1 optional tobikko
- 1/2 sheets nori
- 1 small handful sushi rice
Directions
- Make the spicy mayo by combining Kewpie mayo, chili powder, sesame oil, salt, and a dab of sriracha in a bowl. Mix well and adjust seasoning as necessary.
- Cube the sushi grade tuna into about 1/4" pieces.
- Slice the green onions as thinly as possible using a sharp knife.
- Mix a hefty amount of masago (and tobikko if desired) into the cubed tuna.
- Add the spicy mayo to the tuna and masago mixture and mix well.
- Start with half sheets of nori and distribute a small handful of sushi rice on one half of the nori.
- Add your spicy tuna in a small lump on top of the rice.
- Fold the bottom corner of the nori up and tuck it around and under your filling so that you get a rough cone shape.
- Let the nori wrap around the cone until you have what essentially looks like a handroll.
- Optional: If you want to keep that flap tucked in, smear a grain of rice onto it so that it sticks.
- Enjoy fresh when the nori is still crisp or dip in soy sauce!
- The spicy mayo is a key part of this recipe. Feel free to adjust the amount of chili powder and sesame oil to suit your taste. The nori should be crisp when served. If you can’t find Kewpie mayo, you can substitute regular mayo.