If you’re a fan of sushi, you’ve likely encountered Spicy Tuna Rolls on your culinary travels. Unlike some of its more common companions in the sushi world, such as California Rolls, the filling of Spicy Tuna Rolls is made with raw fish. This delicate combination of flavors, coupled with a kick from sriracha, makes the diced raw tuna both appetizing and approachable, especially for those new to sushi.

In fact, this popular sushi variety ranks as the third favorite in Australia, following California Rolls and Tempura Prawns, and sits comfortably as the second most popular choice in the United States. Among the fusion sushi offerings, Spicy Tuna Rolls are perhaps one of the closest renditions to the traditional Japanese sushi roll known as tekka maki, which typically features raw tuna without the fiery twist. The inspiration for Spicy Tuna Rolls is clear: simply add sriracha to the finely chopped sashimi-grade tuna for a delightful new experience.

Discovering Two Rolling Methods for Sushi Rolls

On a recent trip to San Francisco, I had the pleasure of visiting a traditional sushi restaurant, Sakana Sushi Bar & Grill. I took a seat at the counter, eager to observe how a skilled chef crafted California Rolls. To my surprise, he employed a method quite different from my own, effortlessly rolling the sushi by hand without relying on a bamboo mat. Once shaped, he placed the mat over the roll and gently pressed down to perfect its form.

California rolls served at the Japanese restaurant.

This experience gave me new insights into the sushi-making process. While my method usually involves placing a sheet of nori on a sushi rolling mat and then using the mat to roll, the sushi chef skillfully rolled the rice and fillings first by hand, showcasing a technique that felt more intuitive. I found that rolling by hand first before applying the mat resulted in a more manageable sushi-making experience, although the sushi made with this technique tended to be less compact than the method using a mat from the beginning.

Left: Sushi rolled by hand first. Right: Sushi rolled using a rolling mat.

What Makes Up My Spicy Tuna Rolls

For my take on Spicy Tuna Rolls, I crafted two long rolls rolled up nicely and coated in delicious roasted white sesame seeds.

• Sushi rice
• Yaki nori (roasted seaweed)
• Roasted white sesame seeds

Preparing the Spicy Tuna Filling

• Sashimi-quality tuna
• Sriracha sauce
• Finely chopped green onions
• Roasted white sesame seeds (optional)

Some recipes decide to add a touch of mayonnaise to the mix to create a creamier and richer flavor for the tuna—an option worth exploring!

Essential Tools for Sushi Rolling

• Sushi rolling mat wrapped in cling wrap (to keep it clean from sticky rice).
• A small bowl of water mixed with 1 tablespoon of vinegar for moistening your hands.
• A sharp, thin kitchen knife to ensure a clean cut.
• A wet kitchen towel for wiping the knife to prevent it from sticking to the rice.

Crafting Your Own Spicy Tuna Rolls

Let’s dive into the fun part—making your own Spicy Tuna Rolls! I’ve outlined both my original method and the new one I learned during my travels, giving you the flexibility to choose what works best for you.

Method 1: Rolling with a Sushi Mat

1. Start by mixing all the Spicy Tuna ingredients in a bowl until well combined.
2. Spread a layer of sushi rice over a sheet of yaki nori on your rolling mat.
3. Sprinkle roasted white sesame seeds evenly over the sushi rice.
4. Now carefully flip the rice-covered yaki nori so that the seaweed is facing up.
5. Place the spicy tuna mixture in the center of the yaki nori.
6. Using the mat as a guide, roll the rice over the filling until it’s completely enveloped.
7. Remove the mat gently to reveal your sushi roll, then transfer it to a cutting board.
8. Slice the roll into 8 pieces using a sharp knife.

Method 2: Hand-Rolling Technique

1. Begin by mixing the Spicy Tuna ingredients in a bowl.
2. On a cutting board, spread sushi rice over a sheet of yaki nori.
3. Sprinkle sesame seeds uniformly across the rice layer.
4. Flip the rice-covered yaki nori so the seaweed side is facing you.
5. Place half of the spicy tuna mixture in the center of the yaki nori.
6. Now, with wet hands, start to roll the rice up towards the filling, trying to keep it as tight as possible.
7. Once you’ve reached the end, use the sushi mat to press and form the roll.
8. Transfer the sushi roll to a cutting board and cut it into 8 equal pieces.

Slicing and Serving Your Rolls

1. Before slicing, wipe your knife with a wet towel for a cleaner cut. This prevents rice from sticking.
2. First, cut the roll in half, and then halve each piece until you have 8 smaller, beautifully-shaped rolls.
3. Carefully transfer your Spicy Tuna Rolls to a platter and serve with soy sauce for dipping!