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

A tuna roll uses raw sashimi grade tuna, while a spicy tuna roll mixes raw tuna (usually the leftover bits) with a spicy mayo-based sauce.

Is this spicy tuna roll gluten-free?

Yes. But make sure to use gluten-free soy sauce or tamari as a dipping sauce so the entire meal is gluten-free.

Can I make vegan spicy tuna rolls?

Yes you can. Simply swap regular mayonnaise for vegan mayonnaise and use plant based canned tuna.

Is canned tuna safe for sushi?

Absolutely. Canned tuna is cooked, making it safe and also beginner-friendly.

How spicy is this recipe?

Mild to medium—but you can easily adjust the heat by adding more or less sriracha.

Spicy Tuna Roll (Easy Canned Tuna Version)

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 mayonnaise; 6 nori sheets (seaweed); 1 1/2 cups cooked Japanese rice, at room temperature

Spicy Tuna Roll (Poor Man’s)

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4.9 from 13 reviews

A kid friendly spicy tuna roll recipe made with canned tuna! Ready in 25 minutes from start to finish.

Author: Caroline Phelps
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes
Yield: 6 people 1x
Category: Rice
Method: Rolling
Cuisine: Japanese
Diet: Low Calorie

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 mayonnaise
6 nori sheets (seaweed)
1 1/2 cups cooked Japanese rice, at room temperature

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Instructions

Make the spicy tuna. In a bowl, mix tuna, sriracha sauce, chili oil, rice vinegar, scallions and mayonnaise.
Prep the bamboo mat. Place a sheet of nori on top of a bamboo mat (sushi roller) and set a small bowl of water next to the bamboo mat. Use it to dip your fingers to spread the rice more easily.
Spread the rice. Add ¼ cup of the rice to the side of the nori sheet closest to you and spread it by pressing down with your fingers. Continue until about 3/4 of the nori sheet is covered (you may need to add more rice – just make sure it’s thinly spread out.)
Add the spicy tuna. Add a line of spicy tuna to the center of the rice (about 1½ tablespoons, or more if you like bigger rolls).
Make the maki roll. Roll up the bamboo mat starting with the side closest to you. 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.
Seal the nori sheet. Wet your index finger and run it across the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.
Slice the roll. Wipe a sharp knife with a wet cloth and cut the roll into bite size pieces.
Serve. Serve with soy sauce and wasabi.

Notes

Spicy tuna roll is best served fresh. To save the leftovers, transfer them to a storage container and refrigerate for up to 3 days.

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

Find it online: https://pickledplum.com/spicy-tuna-roll-recipe/