A kid friendly Poor Man’s Spicy Tuna Roll Recipe you can easily make with everyday pantry ingredients! Ready in 15 minutes from start to finish.
SPICY TUNA ROLL (POOR MAN’S)
When it comes to ordering sushi rolls (or maki), I have two favorites. Negitoro is fatty tuna mixed with scallions, and is the first thing my eyes find when scanning any sushi menu. Seriously, I’m automatically drawn to those words – almost like your name being printed in the middle of a full roster of names and somehow, magically seeing your own first. A very close second would be the spicy tuna roll. I really can’t get enough of the spicy-mayo laden tuna, wrapped in Japanese rice and delicate toasted nori (seaweed) sheets. This poor man’s spicy tuna roll was born of late-night watching-a-movie-hunger. We had just started streaming Zoolander (for, like, the millionth time) and were craving sushi – but, alas, I had no sashimi grade tuna just lying around in the fridge. But I did have rice, seaweed sheets and canned tuna. It was a Chopped moment for sure! And my mystery basket didn’t let me down. The flavor of the this improvised spicy tuna roll was on point – just not raw.
Rolling maki (sushi rolls) for the first time can be a bit of a challenge. Too loose, and the rolls are sloppy and won’t stick together. Too tight, and the fillings get squeezed out of the ends, or your delicate sheets of nori rip apart. Nevertheless, it won’t take more than a little bit of trial and error before you’re rolling your very own homemade spicy tuna roll with the confidence of a sushi master. Most sushi rice has a bit of vinegar added to it while cooling – however, I left it out to keep this spicy tuna roll an easy recipe to whip up using leftover rice and a few pantry staples. If you’re cooking rice from scratch for your own spicy tuna maki, check out this post on how to make Japanese rice. Whether you’re using a rice cooker or prefer the stovetop method, it’s a breeze!
As the movie played on, we devoured the creamy, toasty and spicy tuna rolls with abandon. They were absolutely delicious! What made them even better was a slight dip (not too much!) in a ramekin of soy sauce and wasabi. A few bites in, I realized this poor man’s spicy tuna roll would be a great way to introduce people, that might be a little squeamish about eating raw fish, to the wonderful flavors of sushi. Small steps, right? There’s always time to work your way up to devouring uni, ikura and hotate nigiri in the future. Also, this is a fun food project moms and dads can do with the kids that is totally tasty and might present an opportunity for a little bonding in the kitchen. Look at this spicy tuna roll recipe as a model-airplane-assembly session with the kids – but with yummy food!
Other simple and delicious snack recipes:
- Sweet and Salty Strawberry Ricotta Bites
- Loaded Nachos with Kimchi and Miso Crema
- Asparagus, Radish and Ricotta Toast
- Healthier Chocolate Espresso Cookies
- Wasabi Avocado Dip
Did you like this Spicy Tuna Roll Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
Serve this recipe with a side of Japanese rice. Watch our video on How To Make Japanese Rice the stove top or rice cooker method!
- 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 ¾ 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.
Low in saturated fat
Low in cholesterol
Low in sodium
Very low in sugar
High in selenium