Filling for Spicy Tuna Roll (optional Spicy Mayo recipe included)
Yield: enough for 8 regular (using a half sheet of nori) or 4 large rolls (using a full sheet of nori)
One of the most popular takeout sushi rolls is easy to make at home. If you prefer not to roll your own sushi, the spicy tuna mixture can be enjoyed in a deconstructed sushi bowl.


  • 8 ounces sushi grade tuna, minced (could substitute sushi grade salmon or even cooked tuna or well drained and flaked canned tuna)
  • 2 tablespoons (26g) mayonnaise
  • 2 teaspoons (10ml) sriracha sauce
  • 1 teaspoon (5ml) soy sauce or tamari
  • 1 scallion, minced
  • Optional: 1½ to 2 teaspoons Tobiko or “flying fish roe” per roll


  1. In a medium bowl, mix the minced tuna with the remaining ingredients. If using the roe, you can mix it in, but I like to spread a thin strip down each roll or top the sliced rolls with a small spoonful for visual appeal.

    Use the spicy tuna mixture in the sushi rolls, as explained above.

    Tip: I use 2 ounces of the mixture for smaller rolls made with a half sheet of nori and 2½ ounces for larger rolls, which use the full sheet of nori. (For more details on this, see the main recipe instructions, above.) If you don’t have a scale, divide the mixture into rough halves several times to ensure enough for the stated amount of rolls. Also, feel free to half or double the recipe as needed.


I have learned that some fancy sushi vendors add ketchup to their spicy tuna mixture to enhance the color. I haven’t done this, but if you like the idea, you may wish to start with a small squirt and add additional sriracha to taste, if desired, to balance the sweetness the ketchup supplies.

¼ cup (52g) mayonnaise
3-4 teaspoons sriracha sauce (or to taste)

Mix and refrigerate until ready to use. Double or triple the recipe as needed. If you’d like to artfully drizzle the sauce over the rolls, you can transfer it to a squeeze bottle or a baggie with a small hole snipped off the corner to squeeze through. I also like to drizzle a thin line over some of the fillings while making the rolls. (My favorite is salmon, cucumber and avocado with a drizzle of the sriracha mayo added before rolling.)

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