What is the difference between a tuna roll and a spicy tuna roll?

The difference is in how the tuna is prepared. Both rolls use nori sheets and sushi rice, but the tuna in spicy tuna rolls is ground and mixed with mayonnaise, sriracha sauce (or some other spicy sauce), and sometimes chopped scallions and sesame seeds. A tuna roll, called tekka maki in Japanese, only uses raw sushi grade tuna.

Is spicy tuna roll gluten-free?

Generally, yes, if it's made with sriracha sauce and doesn't contain any soy sauce. My recipe is gluten-free. Make sure to use gluten-free soy sauce such as tamari or liquid amino for the dipping sauce.

Can I make vegan spicy tuna rolls?

Yes you can! All you need to do is swap regular mayonnaise for vegan mayonnaise, and use a plant based canned tuna such as Unmeat tuna in water , or Jinka plant based tuna.

Spicy Tuna Roll (Poor Man's)

Name: Spicy Tuna Roll (Poor Man's)
Prep time: 25 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 5 ounces can tuna in water (well drained); 1 tablespoon sriracha sauce; 1/2 teaspoon chili oil; 1/2 teaspoon rice vinegar; 2 tablespoons scallions, finely chopped; 1 1/2 tablespoons light mayonnaise; 6 nori sheets (seaweed); 1 1/2 cups cooked Japanese rice, at room temperature, or sushi rice – visit my post on how to make sushi rice

Description

A kid friendly Poor Man’s Spicy Tuna Roll Recipe you can easily make with everyday pantry ingredients! Ready in 25 minutes from start to finish.

Ingredients

Units Scale

5 ounces can tuna in water (well drained)
1 tablespoon sriracha sauce
1/2 teaspoon chili oil
1/2 teaspoon rice vinegar
2 tablespoons scallions, finely chopped
1 1/2 tablespoons light mayonnaise
6 nori sheets (seaweed)
1 1/2 cups cooked Japanese rice, at room temperature, or sushi rice – visit my post on how to make sushi rice

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.
Place a sheet of nori on top of a bamboo mat (sushi roller).
Set a small bowl of water next to the sushi roller and wet your fingers. Add ¼ cup cooked rice to one side of the nori sheet and spread it by pressing down (you may need to add more rice – just make sure it’s thinly spread out). Continue until at least 3/4 of the nori sheet is covered.
Add a line of spicy tuna mix to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).
Roll up the bamboo mat (starting with the side with the rice and spicy tuna). You have to roll it tight enough that the rice feels condensed, but not so tight that the tuna mixture spills out (or the nori sheet breaks). You’ll get the hang of it after doing it a couple of times. Keep rolling until there is only a bit of nori left visible.
Wet your fingers and run them across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.
Serve with soy sauce and wasabi.

Notes

This Spicy Tuna Roll Recipe is best served immediately after making. The rice will harden very quickly if refrigerated.

Nutrition

Serving Size: 6
Calories: 106
Sugar: 0.5g
Sodium: 98.1mg
Fat: 2g
Saturated Fat: 0.4g
Unsaturated Fat: 0.9g
Trans Fat: 0g
Carbohydrates: 14.3g
Fiber: 0.1g
Protein: 6.8g
Cholesterol: 10.5mg