Watch The Flexible Chef's latest recipe video for a step-by-step guide to making an amazing homemade spicy tuna roll. It's easier than you may think!

Homemade Spicy Tuna Roll

Spicy tuna roll is one of my favorite things to order at a Japanese restaurant. There’s something about the combination of fresh tuna, avocado, and sriracha sauce that makes the dish oh so craveable. But did you know you can replicate the sushi favorite right at home? Carve out some time to call a few friends over, pop open a bottle of wine, and have a fun night in the kitchen whipping up a plate of homemade sushi! Watch the video below as the chefs at Seven Sushi, a Montana hot spot, show me step-by-step how to make their top-rated dish.

Homemade Spicy Tuna Roll Recipe


Homemade Spicy Tuna Roll


  • 2 oz sushi grade ahi tuna
  • 3 slices avocado
  • 3 - 1/4 in x 3 in sticks cucumber
  • 1 stock sliced thin green onion
  • 1 tablespoon sriracha
  • 1/2 teaspoon sesame oil
  • 1/2 sheet nori
  • 2 teaspoons sesame seeds
  • Cooked sushi rice baseball sized ball
  • Soy Sauce
  • Wasabi
  • Pickled Ginger


  • Rolling mat with saran wrap
  • Sharp knife



  1. To cook the sushi rice you will need a short grain white rice (Calrose is a good brand for this), cool water, and seasoned rice wine vinegar. For a smaller batch that will make enough rice for about 4 rolls start with one cup of rice and rinse it thoroughly to remove excess starch (usually rinsing and draining three times).
  2. Cook the rice with a 2:1 ratio of water to rice. Once the rice is cooked put it into a large wooden bowl (if you don’t have a large wooden bowl glass will work fine).
  3. Pour a 1/4 cup of seasoned rice vinegar over the rice and cut it into the rice using a spatula. Try to break up all of the clumps and coat all of the rice in the vinegar.
  4. Fluff the rice every few minutes as it cools to prevent soggy rice. While the rice cools you can prepare the rest of the items.

Spicy Tuna Mix

  1. Dice the tuna into 1/4 inch squares and put into mixing bowl.
  2. Add the sriracha, sesame oil, 1/2 of the sesame seeds, and a pinch of the green onions. Mix everything together.
  3. If you would like it spicier add some more sriracha.

Rolling the roll

  1. Place the nori with the rough side up. Get a baseball sized ball of cooked and seasoned rice and spread it over the entire sheet (slightly wetting your hands will help the rice not stick to them as badly).
  2. Sprinkle the remaining sesame seeds on the rice and flip the pad over so that the shiny side of the nori is now up. Place the avocado and cucumber slices in the middle of the pad. Put the spicy tuna mix on top of them.
  3. With the pad in the middle of the rolling mat place your thumbs under the mat with all eight of your fingers over the ingredients. Fold the half of the roll closest to you up and over the ingredients, using your fingers to pack everything in tightly.
  4. Place one hand on the mat over the roll with your thumb behind it and your fingers gently pressing back towards your thumb. With the other hand grab the top of the mat and pull away from you allowing the mat to slide through your other hand.
  5. Place the sealed side of the down on the table and reform it with your mat. Cut the roll into eight even pieces and enjoy.

If you love this recipe, make sure to also check out my Riceless Nori Salmon Roll and Poke Bowl recipes.

This FREE guide spills the tea on our 7-part signature framework. Complete with tips for applying it to everyday life, and a curation of top TFC resources to support you on your journey.

Discover The Flexible Life Framework

fabulous life

YOUR                  STARTS NOW

© The Flexible Chef 2023. All rights reserved. | Legal + Terms