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Spicy Tuna Roll

  • Type: Dinner
  • Prep Time: 20 mins
  • Servings: 6
  • Cook Time: 30 mins
This recipe uses Yellowfin Tuna Ventresca in Olive Oil


Spicy Sauce

  • ¼ cup Mayonnaise 
  • 1 TB soy sauce (tamari if GF)
  • 1 tsp sugar 
  • 2 – 3 TB Sriracha (more or less depending on desired spiciness) 


Sushi Style Rice

  • 2 cups cooked rice (white, brown, sushi rice) – cook as directed omitting any additional salt or oil 
  • ¼ cup rice wine vinegar (unseasoned) 
  • 4 tsp white sugar 
  • ½ tsp salt 


  • 1 avocado sliced into strips 
  • 1 jalapeno sliced into strips  
  • 1 cucumber sliced into strips 
  • 2 carrots sliced into strips 
  • 6 – 8 strips of watermelon 
  • 6 – 8 nori sheets 
  • 1 – 2 jars of Tonnino Ventresca Tuna, drained and broken into strips about ¼” thick 
  • Soy sauce (or tamari if GF), pickled ginger and wasabi


For Spicy Sauce

  • Mix all ingredients in a bowl, taste and season with salt and pepper if needed
  • Set aside in the refrigerator   


For Sushi Rice

  • Cook rice as directed omitting any salt or oil 
  • While rice is cooking, heat rice wine vinegar and sugar in a sauce pan on medium high heat until sugar has dissolved and pull off heat  
  • Once rice is cooked transfer HOT rice to a large bowl and drizzle warm vinegar on rice and begin to fold the mixture together with a slicing and lifting motion with a spoon or rubber spatula to try and coat rice with vinegar mixture
  • Cover rice with a damp paper towel or tea towel. Leave rice on countertop until cools to room temperature. 


For Assembly 

  • Place nori sheet on bamboo sushi rolling mat
  • Evenly spread a thin layer of sushi rice all over nori sheet using the back of a spoon or fingers. Keeping fingers wet will help with rice not sticking 
  • Spread spicy sauce on the lower 1/8th of nori sheet and then add strips of avocado, watermelon, cucumber, carrots, tuna and jalapeno 
  • Gently pick up bottom edge of mat and fold the edge of the ingredients in and under and then tightly roll the rest of with the bamboo mat until everything is roll up nice and tight. 
  • Slice with a VERY sharp, non-serrated knife and drizzle with additional sauce if desired
  • Enjoy with soy sauce, pickled ginger and wasabi 

Recipe Notes

This is a great way to use up little pieces of veggies you have in your fridge so follow your heart and be creative!

Storage Instructions

Spicy Sauce can be made ahead of time or stored for a week in the refrigerator or future use

Tasting Notes

Spicy and addictive!

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