Go Back
easy tuna rolls 4 ways ingredients

Easy Tuna Rolls 4 Ways Ingredients

Tuna Rolls - 4 Ways are my favorite kinds of sushi. I purchased fresh sushi grade albacore tuna and turned it into 4 rolls. I made Spicy Tuna Rolls (my favorite), California Tuna Rolls, Tuna Rolls, and The Kitchen Sink Tuna Rolls. Homemade sushi can be intimidating but I'll show you my tricks for making mouthwatering sushi at home!
Print Recipe Pin Recipe
Servings 4

Ingredients
  

Spicy Tuna Rolls:

  • Nori seaweed
  • Sushi rice
  • Albacore tuna thinly sliced or minced
  • jalapeño thinly sliced. Remove and save the seeds
  • cilantro
  • Black sesame seeds
  • Jalapeno seeds

Spicy Tuna Sauce:

  • A good squirt or spoonful of the following
  • Chili paste I used Sambal Oelek
  • Sriracha
  • Hot sauce I used El Yucateco
  • Mayo
  • Green onion chopped

Mayo Topping

  • Hot sauce I used El Yucateco
  • Mayo
  • Green onion

California Tuna Roll:

  • Nori seaweed
  • Sushi rice
  • Albacore tuna thinly sliced or minced
  • English cucumber thinly sliced
  • avocado thinly sliced
  • cream cheese firm and thinly sliced
  • Black sesame seeds

Simple Tuna Roll:

  • Nori seaweed
  • Sushi rice
  • Albacore tuna thinly sliced or minced
  • Black sesame seeds

The Kitchen Sink Tuna Roll:

  • Nori seaweed
  • Sushi rice
  • Albacore tuna thinly sliced or minced
  • red pepper thinly sliced
  • Jalapeno pepper thinly sliced (deseeded unless you want the heat)
  • English cucumber thinly sliced
  • avocado thinly sliced
  • cilantro
  • Black sesame seeds

Serve with:

  • Soy sauce
  • Wasabi
  • Pickled Ginger

Instructions
 

Spicy Tuna Rolls:

  • In a small bowl, mix together a good squirt or spoonful of the chili paste, Sriracha, hot sauce, mayo, and chopped green onion. Set aside.
  • Lay a sheet of nori, shiny side down, on the bamboo mat (wrap with plastic wrap first). Wet your fingers with water, or use a spatula to spread a generous amount of rice evenly over nori sheet. Sprinkle black sesame seeds and some jalapeno seeds over the rice.
  • Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat.
  • Depending on how stuffed you like your sushi rolls will determine the next step. I like to grab 4-6 pieces of sliced tuna and line them along the bottom end of the nori sheet. Avoid over-stuffing or the sushi won't seal. Once I've determined if 4-6 pieces of tuna will be sufficient, I remove the tuna and dunk it in the spicy sauce. Once the tuna is thoroughly coated with the sauce, return it to the nori sheet. See notes.
  • Place 2-4 slices of jalapeno alongside the tuna. Top the tuna and jalapeno with some cilantro leaves.
  • Grab the bottom edge of the bamboo mat while keeping the fillings in place with your fingers, roll into a tight cylinder (if it's not tight enough, it will be difficult to cut). Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
  • Dampen a paper towel in water and wipe the blade of a very sharp knife, then cut the roll in half and then cut each half into 3 pieces. Clean the knife with the paper towel after every cut.
  • Put a dollop of the spicy mayo on top of each sushi and garnish with the remaining green onion.

The other 3 rolls:

  • The concept is the same except you don't have to add any sauce.
  • Lay a sheet of nori, shiny side down, on the bamboo mat. Add the rice and sprinkle with black sesame seeds. Add the filling and carefully roll. After each roll is complete cut and serve! To change things up, don't turn over the nori sheet covered with rice. Keep the sheet rice side up and place your ingredients on top! That particular roll will have the rice on the inside which gives the rolls a unique appearance!

Notes

The amount of the following ingredients needed will depend on the number of rolls you want to make. We purchased 1.7 lbs of tuna, 2 jalapeno peppers, 1 English cucumber, 1 avocado, 1 red pepper, 1 bunch of green onion, 1 bunch of cilantro, 1 package of cream cheese, 2 packages of nori seaweed, 1 bag of sushi rice, wasabi sauce, pickled ginger, and black sesame seeds. The rest of the ingredients we had on hand. We made 11 rolls and had a bunch of the vegetables and cream cheese leftover. We used up the leftovers in other recipes throughout the week.
Spicy Tuna Rolls: You can also eyeball and mince some of the tuna and coat it with the spicy sauce. Spoon the spicy tuna on the nori sheet when you're ready to assemble.