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Make delicious spicy tuna rolls at home, just like your favorite sushi restaurant, with this easy to follow tutorial. Delicious spicy tuna filling recipe along with a step-by-step video on how to roll it 3 different ways.

Spicy Tuna Rolls

With a little practice making sushi at home is delicious and fun to do, and in this Spicy Tuna Roll recipe, I'm going to show you three ways to make this popular sushi roll: hosomaki, uramaki, and gunkan.
Course Entree
Cuisine Japanese
Keyword asian, maki, roll, sushi
Level Intermediate
Main Ingredient Fish, Rice
Diet Dairy-Free, Low-Fat, Pescatarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 449kcal


For Spicy Tuna

  • 360 grams tuna
  • 2 tablespoons sriracha
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon toasted sesame oil
  • 1 scallion
  • 2 tablespoons tobiko (use sesame as an alternative)

For rolls

  • 1 batch prepared sushi rice
  • 1 cucumber (seeded and cut into 1/4-inch wide strips)
  • Black sesame seeds
  • 4 sheets nori


Spicy Tuna

  • Chop the scallions, reserving some of the greens for garnish.
    Chopping scallion greens.
  • Slice the tuna into thin strips and then turn the strips 90 degrees and chop it up. If you want your spicy tuna chunky, you can stop here, or you can continue to chop the tuna up with your knife until the pieces are smaller. I usually add the scallion stems in here and chop them up together with the tuna.
    Mincing tuna for spicy tuna rolls
  • Transfer the chopped tuna to a bowl, and add the sriracha, soy sauce, sugar, sesame oil, and tobiko, and stir everything together until mixed. Cover and keep the mixture refrigerated until you're ready to use it.
    Mixing spicy tuna mixture in a glass bowl.
  • Make some Tezu by adding a few tablespoons of rice vinegar to a small bowl of water.


  • For the Gunkan, you want to cut the nori according to the diagram in the headnotes above.
  • Wet your hands with the tezu and grab about 2 tablespoons of rice. Gently press it into a rectangle with your fingers, but don't smash the individual grains of rice.
    Shaping sushi rice for spicy tuna gunkan.
  • Wrap each rectangle of rice with the strips of nori you cut for the gunkan.
    Wrapping sushi rice with nori for Gunkan roll.
  • Press the center of the rice to make the rice fill out the nori wrapper.
    Indenting sushi rice with to hold spicy tuna.
  • Spoon some spicy tuna into each cup of nori. Garnish with scallion greens.
    Adding spicy tuna to gunkan roll.


  • For Hosomaki, the full sheets of nori should be cut in half according to the diagram above.
  • Place the nori at the bottom edge of a sushi mat with the shiny side down.
  • Wet your hands in the Tezu and grab a small handful of rice. Place the rice in a line along the nori's top edge working from one side to the other. Be sure to leave a thin margin of nori at the top.
  • Wet your hands again if needed and spread the rice to the bottom edge of the nori sheet using a picking and pressing motion. Don't smash or smear the rice.
    Sushi rice on nori for making spicy tuna hosomaki.
  • Spread a thin line of spicy tuna in the lower half of the rice from one side to the other.
    Spicy tuna on rice and nori.
  • To roll the spicy tuna hosomaki, use the mat to flip the bottom edge up and over the filling and make sure this edge meets the rice's top edge.
    Rolling hosomaki with a sushi mat.
  • Pull the edge of the mat away from the nori and push the back of the mat forward, so the seam rolls to the bottom.
  • Use your fingers to press 3 sides of the roll against the cutting board to give the roll its shape.
    Pressing the shape of the sushi roll with a sushi matt.
  • See the headnotes or watch the video for instruction on cutting a roll.


  • For Uramaki, the size of the nori and process is similar, but you need to use a sushi mat that is lined with plastic wrap, or the rice will stick to the mat.
  • Place a sheet of nori at the bottom edge of the mat and spread a handful of rice along the nori's top edge. There is no need to leave a border for uramaki, so you will need to use a little more rice than for hosomaki.
  • Spread the rice down to the nori's bottom edge in a thin uniform layer, being careful not to smash the rice.
    Rice on nori for uramaki style spicy tuna roll.
  • Sprinkle some black sesame seeds onto the rice.
    Rice sprinkled with black sesame seeds.
  • Flip the rice over so the nori sheet is facing up, and lay a cucumber strip in the bottom half of the nori.
  • Spread a line of spicy tuna from one side to the other.
    Spicy tuna mixture and cucumber on nori.
  • Flip the bottom edge of the mat up and over the filling until the rice makes contact with the nori on the other side.
    Rolling spicy tuna roll with a sushi mat.
  • Pull the edge of the mat away from the rice and press the back of the mat to roll the seam to the bottom.
  • Press the top, sides, and bottom of the roll using the mat to give the roll its shape, but do not squeeze it too hard.
  • Check the headnotes for instructions on cutting the spicy tuna roll.


Calories: 449kcal | Carbohydrates: 77g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 59mg | Sodium: 1245mg | Potassium: 400mg | Fiber: 1g | Sugar: 11g | Vitamin A: 291IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg