Spicy Tuna Roll from Sushi Roku features fresh, finely chopped tuna mixed with spicy mayo and crunchy tempura flakes, all rolled in seasoned sushi rice and crisp nori seaweed, delivering a vibrant blend of spicy, creamy, and crispy flavors.
Equipments
- Sushi knife (Yanagiba)
- Cutting board
- Mixing bowl
- Bamboo sushi rolling mat (makisu)
- Rice paddle (shamoji)
- Small spoon
- Plastic wrap
- Bowl of water
- Sharp chef’s knife
- Measuring spoons
Ingredients
- 6 oz (170g) sushi-grade tuna
- 2 cups cooked sushi rice
- 2 sheets nori seaweed
- 2 tablespoons spicy mayo
- 2 tablespoons tempura flakes
- 1 teaspoon sriracha (optional)
- 1 teaspoon sesame oil (optional)
- 1 tablespoon finely chopped green onion (optional)
- Soy sauce, for serving
- Pickled ginger, for serving
- Wasabi, for serving
Fresh, sushi-grade tuna is essential for the best flavor and safety when making your Spicy Tuna Roll. Seasoned sushi rice should be cooled to room temperature before rolling to ensure the right texture. Using crispy tempura flakes adds a satisfying crunch that contrasts with the creamy spicy mayo. Optional ingredients like sriracha, sesame oil, and finely chopped green onions can be adjusted to your spice preference and enhance the overall taste. Your Spicy Tuna Roll from Sushi Roku copycat recipe will deliver a vibrant blend of spicy, creamy, and crispy flavors that match the original.
Instructions
- Prepare your sushi rice ahead of time and let it cool.
- Place plastic wrap over the bamboo sushi rolling mat.
- Finely chop the sushi-grade tuna using the sushi knife on the cutting board.
- In the mixing bowl, combine chopped tuna, spicy mayo, tempura flakes, (optional) sriracha, (optional) sesame oil, and (optional) green onion.
- Lay one sheet of nori, shiny side down, on the prepared bamboo mat.
- Wet your hands in the bowl of water to prevent sticking.
- Evenly spread 1 cup sushi rice over the nori, leaving a 1-inch border at the top.
- Spread half the spicy tuna mixture in a horizontal line across the rice, about 1 inch from the bottom edge.
- Using the bamboo mat, tightly roll the sushi from the bottom, pressing gently to form a cylinder shape.
- Use the plastic wrap to help tighten and shape the roll if needed.
- With the sushi knife moistened with water, slice the roll into 6-8 equal pieces.
- Repeat steps 5–11 for the second roll.
- Arrange on a plate and serve with soy sauce, pickled ginger, and wasabi.
Substitution
The Spicy Tuna Roll from Sushi Roku copycat menu combines fresh, sushi-grade tuna with spicy mayo and crunchy tempura flakes for an authentic taste experience. If sushi-grade tuna is unavailable, you can substitute with another high-quality, sashimi-grade fish like salmon or yellowtail for a similar texture and flavor. When making spicy mayo, adjust the sriracha level to match your heat preference or omit it entirely for a milder roll. If tempura flakes are not on hand, crushed fried onions or crispy panko crumbs can add the desired crunch. For easier rolling, lightly wet your hands and bamboo mat with water to prevent sticking while assembling your sushi.
Tips
Ensure your sushi rice is completely cooled before spreading it on the nori to prevent tearing and sogginess. Wetting your hands and knife blade with water helps prevent sticking when handling rice and slicing the roll, improving the final texture. Use the bamboo rolling mat to apply even pressure, creating a tight roll that holds the ingredients together without crushing them. Keep your plastic wrap handy to help shape and tighten the roll for uniform slices that showcase your spicy tuna mixture beautifully.
Nutritions
Your Spicy Tuna Roll offers a balanced nutritional profile rich in protein from the 6 oz of sushi-grade tuna, vital for muscle repair and growth. The 2 cups of cooked sushi rice provide essential carbohydrates to fuel your body, while the nori seaweed adds fiber, vitamins, and minerals like iodine and vitamin A. Spicy mayo and tempura flakes contribute fats, including healthy oils and some calories, enhancing flavor and texture without overwhelming the dish's nutritional value. Served with condiments like soy sauce, pickled ginger, and wasabi, this roll delivers a well-rounded meal combining taste and essential nutrients.
Storage
Store your Spicy Tuna Roll in an airtight container wrapped tightly with plastic wrap to maintain freshness and prevent drying out. Keep it refrigerated at or below 40degF (4degC) and consume within 24 hours for optimal flavor and food safety. Avoid freezing, as it can compromise the texture of both the sushi rice and tuna.
Variation or Alternatives
You can substitute the spicy mayo with a blend of Greek yogurt and sriracha for a lighter, tangier twist. Swap tempura flakes for crushed roasted seaweed or toasted panko breadcrumbs to maintain crunch with fewer calories. Adding finely diced avocado to the tuna mixture introduces a creamy texture and healthy fats, enhancing the overall flavor profile. Try pressing the sushi roll using plastic wrap before slicing to achieve cleaner, more uniform pieces.
Allergies
The Spicy Tuna Roll contains several common allergens including fish (tuna), soy (spicy mayo and soy sauce), and wheat (tempura flakes). Sesame oil may pose an allergy risk, and cross-contamination with shellfish or gluten is possible in sushi preparation environments. If you have allergies to any of these ingredients, it's important to inform your server or avoid this dish.
Why this recipe?
The Spicy Tuna Roll from Sushi Roku is beloved for its perfect blend of fresh, high-quality tuna, creamy avocado, and crunchy tempura flakes, all wrapped in seasoned sushi rice and nori. Its unique balance of heat and texture creates a memorable dining experience that stands out among sushi options. You will appreciate how making a copycat version at home allows for customization of spice levels and ingredient freshness, elevating your sushi-making skills. Trying this recipe brings the vibrant flavors of Sushi Roku to your kitchen, making it a rewarding culinary adventure.