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Crunchy Spicy Tuna Rolls on a white plate next to soy sauce.
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5 from 5 votes

Crunchy Spicy Tuna Roll

Skip the pricey restaurant and make Spicy Crunchy Tuna Rolls at home! This spicy tuna roll recipe is filled with fresh sashimi-grade ahi tuna, creamy avocado, crunchy toppings, sushi rice, and a flavorful Sriracha sauce. Many of the same ingredients from our Kani Salad recipe.
Prep Time15 mins
Cook Time15 mins
Chill Time15 mins
Total Time45 mins
Course: Appetizer, Dinner, Lunch, Main Course
Cuisine: Japanese
Keyword: Ahi Tuna, Sushi Recipe
Servings: 4 Rolls
Calories: 422kcal
Author: Darcey Olson
Cost: $20


Sushi Rice:

  • 1 cup Short Grain Sushi Rice  (*Note 1)
  • cup Water 
  • 1 tbsp Seasoned Rice Vinegar (*Note 2)

Sushi Roll:

  • 4 Dried Nori Sheets (*Note 3)
  • 1 Avocado, Thinly Sliced 
  • ½ English Cucumber, Cut Into Matchsticks 
  • 4 oz Sushi Grade Tuna, Sliced Into ¼” Thick Rectangles  (*Note 4)
  • 3 tbsp Panko Breadcrumbs   (*Note 5)
  • Optional: Sesame Seeds (Garnish) and Soy Sauce (Dipping)

Spicy Mayo:

  • ¼ cup Mayonnaise 
  • 1 tbsp Water (+ More As Needed) 
  • 2 tsp Sriracha 


Sushi Rice (Stovetop or Rice Cooker):

  • Place the sushi rice in a fine mesh strainer and rinse it under cold water until the water runs clear. 
  • Rice Cooker Directions: Add the rinsed rice and water to a rice cooker. Cover and cook according to the manufacturer’s instructions. 
  • Stovetop Directions: Add the rinsed rice and water to a small saucepan set over medium heat. Bring the water to a boil and then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is tender. 
  • Transfer the cooked rice to a shallow bowl or plate. Pour the rice wine vinegar over the rice and gently fold in to combine. Place the rice in the refrigerator to cool for 15 minutes. 

Sushi Roll:

  • If you have a sushi mat, make sure to wrap it in plastic before rolling. If you don’t have a mat, no problem– just use plastic wrap. 
  • Place a sheet of nori rough side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread it to the edges, leaving a 1” border on the side furthest from you. Make sure not to compact the rice too much or it will become mushy. 
  • For a rice-outside roll, flip the nori over so the rice is facing down. For a rice-inside roll, leave the rice facing up. Rice-inside rolls are recommended for beginners as they are easier to roll and seal. 
  • Place a few pieces of avocado, cucumber, and tuna in a straight line on the side closest to you. Then, sprinkle a few pinches of panko over the fillings. 
  • Starting at the side closest to you, roll the nori around the fillings as tightly as you can. 
  • When you reach the end of the nori without rice, brush it with water and roll to seal. Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water (without drying it) can help prevent the rice from sticking to it. 
  • Repeat steps 2-6 with the remaining three rolls. Top with sesame seeds and serve with spicy mayo (below) and/or soy sauce. 
  • Sushi is best served immediately.

Spicy Mayo:

  • Combine the mayo, water, and sriracha in a small bowl. Thin with additional water to your desired consistency, if necessary. 
  • Serve alongside the sushi rolls.



Note 1 - Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores. 
Note 2 -  Rice wine vinegar adds that classic “sushi” flavor. If you have unseasoned rice wine vinegar (vs. seasoned), combine 1 tablespoon rice wine vinegar, 1 teaspoon kosher salt, and 1 teaspoon granulated sugar. Microwave until the sugar and salt are dissolved and use as directed. 
Note 3 - Nori is dried seaweed typically used in sushi rolling. I like using toasted nori because it has a more subtle briny flavor. 
Note 4 - Make sure to use good quality sushi grade tuna– I recommend finding a good fishmonger and asking them for sushi grade fish. Always ask if it is safe to eat the fish raw– do not assume! 
Note 5 - Panko breadcrumbs add a delicious crunch in the roll– for a gluten free roll, feel free to leave them out. 


Calories: 422kcal | Carbohydrates: 48g | Protein: 12g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 219mg | Potassium: 453mg | Fiber: 5g | Sugar: 2g | Vitamin A: 879IU | Vitamin C: 9mg | Calcium: 47mg | Iron: 1mg