Hot and Spicy Tuna Sushi Roll

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    Hot and Spicy Tuna Sushi Roll

    Hot and Spicy Tuna Sushi Roll

    (14)
    55min


    19 people made this

    This is an easy sushi roll that has no raw fish, instead it uses tinned tuna! This is a spicy version that uses chilli and wasabi for a dual heat hit.

    Ingredients
    Makes: 24 Sushi pieces

    • 2 cups sushi rice
    • 2 1/2 cups (625ml) water
    • 1 tablespoon rice vinegar
    • 1 (185g) tin tuna in water, drained
    • 1 tablespoon mayonnaise
    • 1 teaspoon chilli powder
    • 1 teaspoon wasabi paste
    • 4 sheets nori
    • 1/2 cucumber, finely diced
    • 1 carrot, finely diced
    • 1 avocado, peeled, seeded and diced

    Directions
    Preparation:40min  ›  Cook:15min  ›  Ready in:55min 

    1. Prep the Ingredients: Bring the rice, water and vinegar to a boil in a saucepan over high heat. Reduce the heat to medium-low then cover while simmering until the rice is tender and the liquid has been absorbed; 20 to 25 minutes. Let the rice stand covered for about 10 minutes more to absorb any excess water. Set rice aside to cool.
    2. Lightly mix together the tuna, mayonnaise, chilli and wasabi in a bowl being sure to break the tuna apart but not mashing it into a paste.
    3. To Roll the Sushi: Cover a bamboo sushi rolling mat with plastic wrap. Lay a sheet of nori, rough side up, on the plastic wrap. With wet fingers, firmly pat a thick, even layer of the prepared rice over the nori to cover it completely.
    4. Place about 1 tablespoon each of cucumber, carrot and avocado in a line along the bottom edge of the sheet then spread a line of tuna mixture alongside the vegetables.
    5. Pick up the edge of the bamboo rolling sheet then fold the bottom edge of the sheet up to enclosing the filling. Tightly roll the sushi into a thick cylinder. Once the sushi is rolled wrap it in the mat and gently squeeze to compact it tightly.
    6. Cut each roll into 6 pieces and refrigerate until served.
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    Reviews and Ratings
    Global Ratings:
    (14)

    Reviews in English (14)

    by
    24

    I had really high hopes for this recipe since my husband and I are big sushi fans, especially any spicy rolls. However, this did not taste like restaurant spicy tuna. Instead, I tasted each part (chili powder, tuna, wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry, as noted by other reviewers and somewhat fishy. To the rice, I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry.  -  28 Dec 2010  (Review from Allrecipes USA and Canada)

    by
    18

    For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid.  -  23 May 2010  (Review from Allrecipes USA and Canada)

    by
    15

    We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier, higher quality pouched tuna, it would be MUCH better.  -  22 Jan 2010  (Review from Allrecipes USA and Canada)

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