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My Favorite Sushi Maki Rolls – Spicy Tuna Inside Out

Having written at great length about the tools of the trade for home sushi makers, it seems a crime not to share a favorite recipe for you to try at home. This post explains exactly how I make Spicy Tuna Rolls


Ingredients for Spicy Tuna Mix

Ingredients for Spicy Tuna Mix

  • 5 oz Ground or Minced Tuna (or you can finely chop the same amount of fresh sushi grade tuna)
  • 1 to 1 1/2 tbsp of Kewpie Japanese Mayonnaise
  • 1/2 to 1 tsp of Asian Chili sauce (I use a Thai Sriracha but Chili Oil will work too – you can adjust amount depending on taste)
  • 2-3 Green / Spring Onions (finely chopped)
  • Cooked and seasoned Sushi rice (see my ‘Thank Sushi It’s not Friday’ post)
  • Nori (Seaweed Sheets)


  • To make the tuna filling for the Maki Rolls, add the chopped green / spring onions, the Mayo and Chili sauce to the tuna and hand mix together
  • Cut the Nori sheet to 2/3 size
    Clockwise from left: (1) Nori sheet (2) Cutting the Nori (3) Rice on Nori (4) Tuna Mix on back of Nori (5) Nori ready to roll

    Clockwise from left:
    (1) Nori sheet
    (2) Cutting the Nori
    (3) Rice on Nori
    (4) Tuna Mix on back of Nori
    (5) Nori ready to roll

    its length

  • Place a thin layer of the rice all over the lined dull side of a Nori sheet
  • Dust the rice with a layer of either black or white toasted sesame seeds
  • Flip the rice coated Nori so the seaweed side faces up
  • Then, lay a 1 inch thick track of the tuna mix horizontally slightly off-center along the rice backed Nori
  • Roll and wrap with a Bamboo sushi rolling sheet (see my post ‘Home Made Sushi Revisited’) using pressure to form the sushi roll
  • Take out the sushi roll from the rolling sheet and place join side down on a chopping board
  • Using a Yanagiba knife, slice the Sushi roll into 6 pieces, place artistically on a plate and serve
Sliced Spicy Tuna Maki

Sliced Spicy Tuna Maki

Marvelous Spicy Tuna Maki!!!!

Filed under: Fish, Starters

About the Author

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Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

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