Spicy Tuna Hand Rolls (Lazy Sushi!)
These spicy tuna hand rolls are the simplest way to make sushi at home. You don’t need to sushi grade fish, no sushi mat and no tracking down a fish monger. Using canned tuna instead of sushi-grade fish has this lazy sushi recipe ready in under 10 minutes. I’ll walk you through how to make sushi rice, a 2-ingredient homemade spicy mayo, and how to easily roll the seaweed into a perfect hand roll.
Ingredients
- 1 can albacore tuna drained well
- 2 tbsp mayonnaise
- 2 tbsp sriracha
- 1 cup sushi rice cooked, slightly warm
- 2 nori sheets cut in quarters
- 1 avocado sliced
- 1 tbsp furikake seasoning
Instructions
- In a small bowl, combine the mayo and sriracha. Mix until creamy and smooth.
- Prepare the sushi rice according to package directions. Let the rice cool for 5 minutes. The sushi rice should be slightly warm, not hot. This way, it spreads easily, and does not steam the seaweed paper.
- Combine drained canned tuna with 1 tbsp spicy mayo and mix until creamy and cohesive. The texture should be moist and scoopable, holding together but not runny or watery.
- If using full seaweed paper or nori sheets, cut them in quarters.
- Place one quarter piece on the cutting board.
- Gently, spread a thin layer of rice over one side of the nori, leaving room at the edges to fold.
- Next, spoon a small diagonal mound of spicy tuna across the rice from corner to corner. Do not overstuff or it won’t roll easily.
- Once the tuna is added, layer on a slice of avocado on top.
- Top with a pinch of furikake, and drizzle of spicy mayo.
- Roll the hand roll. Start at one corner and fold over the center filling, tucking it in as you roll it into a cone shape. The nori will naturally stick to itself as it softens. Hold it gently but keep the wrapping tight so nothing falls out.
- Serve the spicy tuna hand rolls and eat immediately while the nori is still crisp, the rice is warm and the filling is fresh. This will have the best crunchy and chewy texture.