Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Spicy Tuna Salad Sushi Roll Recipe
    Lost? Site Map

    Spicy Tuna Salad Sushi Roll

    Spicy Tuna Salad Sushi Roll. Photo by Sara 76

    1/3 Photos of Spicy Tuna Salad Sushi Roll

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    OwlMonkey's Note:

    This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric

    Sumeshi (sushi rice)

    Spicy Tuna Salad

    Other ingredients


    1. 1
      Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
    2. 2
      Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don’t have a rice cooker.
    3. 3
      Put the rice vinegar and sugar in a small pot over medium heat.
    4. 4
      Stir until the sugar has melted into the rice vinegar.
    5. 5
      Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don’t have a hangiri.
    6. 6
      Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
    7. 7
      To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
    8. 8
      Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
    9. 9
      Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
    10. 10
      Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
    11. 11
      Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
    12. 12
      Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.

    Ratings & Reviews:

    • on July 31, 2011


      I really loved the filling, but I found the rice a little too sweet. I cooked an extra 2 cups of rice and added to the mix, and that worked out great (although I now have a mountain of sushi in my fridge!) I will definately be making this again! I want to try it with canned salmon as well. Great recipe, thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 04, 2014


      This worked out great! I didn't have the chili oil/paste or sesame oil on hand, so I just added vegetable oil in their place, added a tablespoon of sriracha and half a teaspoon of chili powder. I will definitely be making these again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2011


      This is a great way to enjoy sushi at home! I used chili garlic sauce instead of paste, so I had to add more to make it as spicy as I wanted. I'm definitely going to have to get a sharp sushi knife, though, because I couldn't cut the rolls without destroying them. We ended up eating my not-so-pretty version of hand rolls. Thanks for the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Spicy Tuna Salad Sushi Roll

    Serving Size: 1 (1452 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 273.5
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 1.1 g
    Cholesterol 18.6 mg
    Sodium 95.9 mg
    Total Carbohydrate 41.3 g
    Dietary Fiber 1.5 g
    Sugars 8.8 g
    Protein 12.9 g

    The following items or measurements are not included:


    chili oil


    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes