You're about to find out just how easy it is to make a spicy tuna handroll at home. Unlike other sushi types that demand precision, you can take a more relaxed approach with handrolls. The recipe walks you through every step from whipping up the delicious spicy tuna filling to forming the hand rolls into perfect crisp cones.
Handrolls are ideal for beginners since they don't require a sushi rolling mat or complex techniques. You've just got to be organized and quick so you can enjoy the rolls while they're still crisp.
Once you've mastered spicy tuna hand rolls you can apply your skills to other types of temaki like salmon and avocado hand rolls and spicy crab hand rolls.
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Ingredients
Ingredient Notes
- Sashimi-grade tuna: Allocate about 0.5oz (15g) per piece. Each slice should be roughly 3 inches long, 1 inch wide, and ¼ inch thick.
- Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar. Allow ¼ cup (50g) per roll for the perfect texture and flavor balance.
- Nori: Use high-quality nori to ensure your rolls stay crispy.
- Rice vinegar: Mixed with water to create ‘Tezu,’ a hand water that prevents rice from sticking. Also, add a small amount to the spicy tuna for a hint of tang. Apple cider vinegar works as a substitute.
- Sriracha: Adds a spicy kick to the tuna mixture.
- Mayo: Provides a touch of creaminess to balance the spice.
- Sugar: Use a tiny amount to offset the tanginess of the vinegar.
- Wasabi (optional): Adds extra heat if desired.
Step-by-Step Instructions
Step 1: Prepare the hand water by combining water and rice vinegar in a medium-sized bowl. This will help keep the sushi rice from sticking to your hands.
Step 2: Prepare the spicy tuna by combining sashimi-grade tuna with Sriracha, mayo, rice vinegar, sugar, and scallions.
Step 3: Cut each sheet of nori in half with scissors.
Step 4: Lightly moisten your hands with the prepared hand water. Take a small handful of rice (roughly ¼ cup or 50g) and spread it onto the left side of the nori. The rice layer should be about ¼ inch (6mm) thick.
Step 5: Use your index finger to make a diagonal indentation in the rice. Brush it lightly with soy sauce and smear a small amount of wasabi if desired. Place the spicy tuna mixture into the indentation.
Step 6: Bring the bottom corner of the nori to the middle, forming a triangle. Roll the plain side around to shape the nori into a cone. Place the handroll seam-side down and serve immediately.
Expert Tips
- Prep everything ahead of time. This makes rolling more enjoyable and ensures the nori stays crispy when served.
- Use the right amount of sushi rice—about ¼ cup (50g)—to prevent the rolls from being too bulky.
- Place the fillings in the roll so you have space at both ends. This makes rolling easier and helps keep the fillings inside.
- Serve the spicy tuna handroll immediately so you get to enjoy them while the nori is still crisp.
Serving suggestions
- Pickled ginger. For cleansing your palate between rolls.
- Experiment with sauces. Try a drizzle of soy sauce, spicy mayo, or even eel sauce.
- If you make hand rolls regularly, a temaki holder is a worthwhile investment.
- Serve with traditional Japanese sides like miso soup, edamame, seaweed salad, or pickled vegetables.
People Often Ask
Allow 3-4 spicy tuna handrolls per person for a main course or 1-2 for an appetizer or snack.
If your temaki won’t close, use a grain of rice to seal it.
Prep all ingredients in advance so you can assemble the rolls quickly and serve immediately.
Handrolls are best eaten fresh because you want the nori to be crisp. The nori will get soggy if you leave them hanging around.
You can use canned tuna, but this recipe hasn’t been tested with it. I recommend tasting it first and adjusting the sauce ingredients if you need to.
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Printable Recipe Card
Spicy Tuna Hand Roll Sushi
Equipment
- hangiri optional
- wooden board
- sharp knife
- small bowl
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar
Filling
- 110g tuna sashimi cut into small cubes
- ½ tablespoon mayo
- 1 tablespoon sriracha
- ⅛ teaspoon sugar
- ¼ teaspoon rice vinegar
- spring onions
- ½ teaspoon sesame oil
- ½ teaspoon soy
- ½ teaspoon lime zest
Temaki
- 1 cup cooked sushi rice
- 2 sheets nori
- wasabi optional
- mayo
- daikon radish sprouts optional
To serve
- soy sauce
- pickled sushi ginger
- wasabi
Instructions
Preparing the hand water (tezu)
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
Preparing the spicy tuna
- Mix the filling ingredients in a small bowl.
Preparing the temaki
- Cut each sheet of nori in half using scissors.
- Lightly moisten the palm of one hand with the hand water and rub your hands together. Take a small handful of rice (roughly ¼ cup (50g) and spread onto the left hand side of the nori. It should be 6mm thick.
- Use your index finger to make a diagonal indentation and smear with wasabi if using.
- Place the fillings in the indentation.
- Bring the bottom corner of the nori into the middle, making a triangle. Roll the plain side around to make a cone and place it seam-side down.
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