While the origin of the spicy tuna roll is not well documented (some say it was Los Angeles in the 1970s), it has now become a staple in many Japanese restaurants all over the country.
The type of tuna to use
Traditionally, spicy tuna rolls are made by mixing “tuna scrape”–the leftover pieces of scraped meat found near the bones of the tuna–and a spicy sauce, and then wrapping the mixture on a bed of nori and sushi rice. I like to stop by my local Japanese market to buy “tuna scrape” for an affordable price, or sushi grade tuna filets that I can mince at home. Three oz of fish can make about two to three rolls depending on how big you want to make the rolls. You can also get good quality tuna from Catalina OP. Typically, the spicy tuna rolls I order at Japanese restaurants have a one inch diameter. Smaller rolls are also easier to wrap and cut.
Seaweed / nori
While much attention is often given to the fish, nori is also an important part of sushi. Nori comes in various grades that distinguishes the quality based on color: green (lower quality meant for salads), blue, silver, gold (highest quality), and more. The silver or gold grade nori are perfect for sushi. Gold standard nori should be jet-black in color, have a uniform thickness throughout, and a crisp and naturally sweet flavor out of the bag.
Sushi rice
For the rice, you want to make sure to buy short-grain, white rice at your local Japanese market. While making rice is tricky, you can follow my sushi rice recipe to learn the appropriate ratios of rice, vinegar, and sugar.
Spicy tuna sauce
Japanese Kewpie mayonnaise is a very important ingredient in many recipes like Sriracha mayo (a dipping sauce for karaage or seasoning for salmon poke bowls) or tamago sando, and this spicy tuna recipe is no different. Kewpie differs from western mayonnaise due to its rich egg and sweetened flavor. To learn more about Kewpie, read more about it here. I use a mixture of Japanese mayonnaise (Kewpie) and sriracha to make the spicy tuna sauce. I have also seen variations of spicy tuna rolls that omit Kewpie, or use other types of hot sauce, but I prefer the sweet, fatty, and spicy flavor of Kewpie and Huy Fong sriracha.
Rolling and cutting
To wrap your roll, use a sushi mat (I like to cover mine with cling wrap for easier clean up). After taking a sheet of nori, place the shiny side face down. Dip clean hands into a bowl of water and grab a handful of sushi rice and lay the rice evenly on about half of the nori sheet. At one inch above the bottom edge, leave a shallow, horizontal indent and place a spoonful of spicy tuna mix along this line. Take the bottom edge of the sushi mat and begin to move your mat and sheet in an upwards motion to create your roll. Apply even pressure to create a tight small roll. After a few tries, I got the hang of rolling the nori tightly enough so that it kept the ingredients encased and made it easier to cut the rolls with a knife. To make clean cuts, use a very sharp knife and keep it clean by wiping it down after every slice. After all that hard work, you’re ready to eat! I like to serve this with a side of soy sauce, gari, and a dab of wasabi for some extra heat. Enjoy! For another way to use spicy tuna, check out my spicy tuna crispy rice recipe! And for other sushi ideas you can make temaki (hand rolls) or California rolls. You can also learn more about sushi rolls vs. hand rolls. If you really like eating tuna, you can try making traditional ahi tuna poke bowls that are equally as delicious.
