Spicy Tuna Roll

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Prep Time: 1 hour 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1023kcal

Ingredients

Sushi Rice

  • 1 1/2 cups Sushi rice
  • 1 1/4 TBSP Rice wine vinegar

California Roll

  • 1 1/4 oz Imitation crab meat
  • 1/2 Cucumber cut into matchsticks
  • 1/4 Avocado thinly sliced

Spicy Tuna Roll

  • 4 oz Ahi tuna cubed or minced
  • 3 tsp Sriracha sauce
  • 1/4 TBSP Mayonnaise
  • 2 TBSP Scallions thinly sliced
  • 1 TBSP Sesame seeds

For the Rolls

  • 4 Nori seaweed sheets
  • Wasabi paste (optional)
  • Pickled ginger (optional)
  • Reduced-sodium soy sauce (optional)

Iced Matcha Latte

  • 3 tsp Matcha powder (green tea powder)
  • 4 TBSP Hot water (175ºF / 80ºC)
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 1/2 cups Milk
  • 2 cups Ice cubes
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Instructions

  • Prepare the ingredients as instructed above.
  • Sushi rice: Wash and rinse the rice until the water runs clear. Drain well. Cook according to package instructions. Once done, season with rice wine vinegar and cover with a damp cloth to prevent drying.
  • California roll – Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori, shiny side down, on the mat. Wet your fingers and spread the sushi rice evenly over the nori. Arrange crab, cucumber, and avocado across the bottom edge. Roll the mat tightly over the filling into a cylinder pressing gently to make sure it stays compact and tight.
  • Spicy tuna roll – Mix the tuna, sriracha, mayo, and scallions in a bowl. Place a sheet of nori on a bamboo mat covered in plastic wrap, shiny side down. Spread sushi rice evenly and sprinkle with sesame seeds. Arrange the tuna mixture across the bottom edge. Roll the mat tightly over the filling into a cylinder pressing gently to make sure it stays compact and tight.
  • Iced matcha latte: Whisk matcha powder with hot water until smooth and foamy. In a glass, mix water and sugar to desired sweetness. Pour in milk, then the matcha. Stir well. Pour over ice to serve.
  • Wet the blade of a sharp knife and cut each roll into 6–8 pieces, cleaning the blade with a damp cloth every few cuts.
  • Serve the sushi with optional wasabi, pickled ginger, and soy sauce. Enjoy with iced matcha latte.

Nutrition

Calories: 1023kcal | Carbohydrates: 180g | Protein: 35g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 46mg | Sodium: 393mg | Potassium: 811mg | Fiber: 7g | Sugar: 61g | Vitamin A: 2256IU | Vitamin C: 12mg | Calcium: 316mg | Iron: 5mg

Spicy Tuna Roll

No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 40 minutes
Cook Time 30 minutes
Servings 2
Calories 1023 kcal

Ingredients
 
 

Sushi Rice

  • 1 1/2 cups Sushi rice
  • 1 1/4 TBSP Rice wine vinegar

California Roll

  • 1 1/4 oz Imitation crab meat
  • 1/2 Cucumber cut into matchsticks
  • 1/4 Avocado thinly sliced

Spicy Tuna Roll

  • 4 oz Ahi tuna cubed or minced
  • 3 tsp Sriracha sauce
  • 1/4 TBSP Mayonnaise
  • 2 TBSP Scallions thinly sliced
  • 1 TBSP Sesame seeds

For the Rolls

  • 4 Nori seaweed sheets
  • Wasabi paste (optional)
  • Pickled ginger (optional)
  • Reduced-sodium soy sauce (optional)

Iced Matcha Latte

  • 3 tsp Matcha powder (green tea powder)
  • 4 TBSP Hot water (175ºF / 80ºC)
  • 1/2 cup Water
  • 1/2 cup Sugar
  • 1 1/2 cups Milk
  • 2 cups Ice cubes

Instructions
 

  • Prepare the ingredients as instructed above.
  • Sushi rice: Wash and rinse the rice until the water runs clear. Drain well. Cook according to package instructions. Once done, season with rice wine vinegar and cover with a damp cloth to prevent drying.
  • California roll – Cover a bamboo sushi mat with plastic wrap. Place a sheet of nori, shiny side down, on the mat. Wet your fingers and spread the sushi rice evenly over the nori. Arrange crab, cucumber, and avocado across the bottom edge. Roll the mat tightly over the filling into a cylinder pressing gently to make sure it stays compact and tight.
  • Spicy tuna roll – Mix the tuna, sriracha, mayo, and scallions in a bowl. Place a sheet of nori on a bamboo mat covered in plastic wrap, shiny side down. Spread sushi rice evenly and sprinkle with sesame seeds. Arrange the tuna mixture across the bottom edge. Roll the mat tightly over the filling into a cylinder pressing gently to make sure it stays compact and tight.
  • Iced matcha latte: Whisk matcha powder with hot water until smooth and foamy. In a glass, mix water and sugar to desired sweetness. Pour in milk, then the matcha. Stir well. Pour over ice to serve.
  • Wet the blade of a sharp knife and cut each roll into 6–8 pieces, cleaning the blade with a damp cloth every few cuts.
  • Serve the sushi with optional wasabi, pickled ginger, and soy sauce. Enjoy with iced matcha latte.

Nutrition

Calories: 1023kcalCarbohydrates: 180gProtein: 35gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 46mgSodium: 393mgPotassium: 811mgFiber: 7gSugar: 61gVitamin A: 2256IUVitamin C: 12mgCalcium: 316mgIron: 5mg
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