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Four completed Spicy Tuna Hand Rolls on a white plate with sides of soy sauce and pickled ginger.

Spicy Tuna Hand Roll Sushi

Make the best spicy tuna handrolls at home. Whip up the delicious spicy tuna filling and learn how to form the hand rolls into crisp cones.
5 from 1 vote
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Prep Time 45 minutes
Cook Time 0 minutes
Course Appetizer, Main Course, Side Dish, Snack
Cuisine Japanese, Sushi
Servings 4 rolls
Calories 46 kcal

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.

Nutrition

Serving: 1 rollCalories: 46kcalCarbohydrates: 9gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 1mgSodium: 6mgPotassium: 14mgFiber: 0.4gSugar: 0.03gVitamin A: 68IUVitamin C: 1mgCalcium: 4mgIron: 0.1mg
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