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These Spicy Tuna Hand Rolls are the ultimate summer meal! Fresh, flavorful — and no cooking required.
These Spicy Tuna Hand Rolls are one of my absolute favorite things to make whenever I can get my hands on fresh, sushi-grade tuna! They’ve become a go-to lunch while on vacation in Kauai, but I love making them at home too for a no-cook summer meal.
Sushi-grade bigeye or ahi tuna can be harder to find, depending on where you live, but check your local fish market or an H Mart if you have one nearby. You can also often find it in the freezer section! When in doubt, just ask your store’s fishmonger.
Now, let’s talk about these hand rolls! The filling is so simple but incredibly flavorful. The secret weapon is Kewpie mayo. If you’re not familiar with it, it’s a Japanese-style mayonnaise that’s richer, creamier, and slightly tangier than regular mayo. You can find it at most grocery stores!
While the filling comes together in just minutes, the most time-consuming part is the knife work involved in cutting the tuna and prepping the vegetables. But once you get going, it comes together quickly!
Speaking of quickly, these hand rolls are meant to be eaten immediately after you get rolling. The nori gets soggy fast, so set everything up assembly-line style and roll as you go.
Ingredients:
- Sushi-Grade Bigeye or Ahi Tuna
- Kewpie Mayo
- Toasted Sesame Oil
- Low-sodium tamari (or soy sauce)
- Chili Crisp
- Sriracha
- Green Onion
- Kosher Salt
- Prepared Sushi Rice
- Julienned Carrot
- Julienned Cucumber
- Avocado
- Jalapeño
- Sushi Nori Seaweed Wraps
Recipe Step-by-Step:
Step One: Make the Spicy Tuna Filling
Using a sharp knife, finely dice the tuna into small, uniform pieces.
In a medium bowl, combine the diced tuna, kewpie mayo, sesame oil, tamari, chili crisp, sriracha, and green onion. Gently fold until everything is well combined. Taste and season with salt as needed. Keep refrigerated until ready to assemble.
Step Two: Make the Dipping Sauce
In a small bowl, combine the tamari and chili crisp. Set aside.
Step Four: Assemble the Handrolls
Lay a piece of nori shiny side down on a flat surface. Place a small spoonful of sushi rice on the left corner of the nori, spreading it into a thin layer. Top with a small scoop of spicy tuna, then layer on a few strips of carrot, cucumber, a couple slices of avocado, and a slice or two of jalapeño.
Fold the bottom left corner of the nori up and over the filling, then continue rolling at an angle to form a cone shape, pressing gently to seal. Repeat with the remaining nori and fillings.
Step Five: Serve and Enjoy!
Serve immediately with the dipping sauce.
Recipe FAQs:
You can make the filling in advance, but don’t assemble the hand rolls until you’re ready to enjoy them. The nori gets soggy quickly, so they’re best eaten immediately after assembling. I also wouldn’t store the filling for more than a day to ensure it stays as fresh as possible.
Yes! While Kewpie mayo adds a richer, slightly tangier flavor, regular mayonnaise will still be delicious.
Feel free to customize the fillings with whatever you love — thinly sliced mango, edamame, or even a little pickled ginger would all be delicious additions.
This is such a fun, interactive meal for a group — set out all the fillings and let everyone roll their own! Comment below once you try these!
Spicy Tuna Hand Rolls
Ingredients
For the Spicy Tuna Filling:
- 8 ounces sushi-grade bigeye or ahi tuna
- 2 tablespoons kewpie mayo
- 1 teaspoon toasted sesame oil
- 1 tablespoon low-sodium tamari, or soy sauce
- 1 teaspoon chili crisp
- 2 teaspoons sriracha
- 1 green onion, minced
- ½ teaspoon kosher salt, or to taste
For the Dipping Sauce:
- ¼ cup low-sodium tamari, or soy sauce
- 1 teaspoon chili crisp
For Assembly:
- 1 cup prepared sushi rice
- 1 cup julienned carrot
- 1 cup julienned cucumber
- 1 avocado halved and sliced thin
- 1 jalapeño, thinly sliced
- 6 sushi nori seaweed wraps, cut in half lengthwise (so that you have 12 smaller rectangles)
Instructions
Make the Spicy Tuna Filling:
- Using a sharp knife, finely dice the tuna into small, uniform pieces.
- In a medium bowl, combine the diced tuna, kewpie mayo, sesame oil, tamari, chili crisp, sriracha, and green onion. Gently fold until everything is well combined. Taste and season with salt as needed. Keep refrigerated until ready to assemble.
Make the Dipping Sauce:
- In a small bowl, combine the tamari and chili crisp. Set aside.
Assemble the Hand Rolls:
- Lay a piece of nori shiny side down on a flat surface. Place a small spoonful of sushi rice on the left corner of the nori, spreading it into a thin layer. Top with a small scoop of spicy tuna, then layer on a few strips of carrot, cucumber, a couple slices of avocado, and a slice or two of jalapeño.
- Fold the bottom left corner of the nori up and over the filling, then continue rolling at an angle to form a cone shape, pressing gently to seal. Repeat with the remaining nori and fillings.
- Serve immediately with the dipping sauce.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
