Spicy Tuna Hand Rolls (Temaki Sushi in 20 Minutes)

Ingredients

• 22.5 ml (1 1/2 tablespoons)rice vinegar
• 5 ml (1 teaspoon)sugar
• 5 ml (1 teaspoon)salt
• 300 g (1 1/2 cups), uncookedsushi rice (short- or medium-grain rice also works)
• 227 g (1/2 pound)sushi-grade fresh tuna
• 30 ml (2 tablespoons)mayonnaise, preferably Japanese mayonnaise
• 22.5 ml (1 1/2 tablespoons)chilli sauce, such as Sriracha
• 5 ml (1 teaspoon)soy sauce, or tamari for a gluten-free option
• 2.5 ml (1/2 teaspoon)toasted sesame oil
• 3 sheets, cut in halfnori (dried edible seaweed)
• As neededwater, for coating your hands
• To tastecucumber, cut into matchsticks
• To tasteavocado, thinly sliced
• To tastemicrogreens
• To tasteblack sesame seeds
• To tastewasabi
• To tastepink pickled ginger

Instructions

1. 1

   Mix the seasoning

   Stir the rice vinegar, sugar and salt together in a small bowl until the sugar and salt dissolve. Set aside.

2. 2

   Season the rice

   Cook the rice according to the packet instructions. While it is still hot, transfer it to a large bowl and pour over the vinegar mixture. Use a wooden spoon or spatula to cut through the rice rather than stir it. While the rice is hot, adjust to taste with extra vinegar, salt or sugar; the seasoning should be subtle, with the vinegar, salt and sugar just noticeable. Leave it to cool to about body temperature, 37°C (98°F), while you prepare the tuna.

3. 3

   Mix the tuna

   Cut the tuna into very small cubes or pieces and put it in a medium bowl. Mix in the mayonnaise, chilli sauce, soy sauce and sesame oil. Adjust to taste with more chilli sauce for extra heat, more soy sauce for savouriness or more sesame oil for richness.

4. 4

   Fill the nori

   Lay half a sheet of nori on a flat surface with the shiny side facing down. Wet your hands and take a handful of rice; press it over the left half of the nori, leaving the right corner bare.

5. 5

   Add the fillings

   If using them, arrange the fillings diagonally across the rice, then spoon some spicy tuna on top.

6. 6

   Shape the rolls

   Fold the bottom-left corner of the nori up and over the filling, then roll the sheet into a cone. Seal the edge with a few grains of rice or a little water.

7. 7

   Serve straight away

   Serve immediately, while the nori is still crisp.

What are spicy tuna hand rolls?

Temaki are Japanese hand rolls: nori is wrapped around rice and fillings to make a cone that is easy to hold. Unlike tightly rolled sushi, they are shaped by hand and are best eaten as soon as they are assembled.

This version pairs seasoned sushi rice with tuna dressed in mayonnaise, chilli sauce, soy and sesame oil. The contrast of cool, savoury filling, tender rice and crisp seaweed makes the simple assembly work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 268 calories, 12g protein, 39g carbs, 6g fat.

The rice supplies most of the carbohydrates, while the mayonnaise and sesame oil contribute much of the fat; tuna provides protein. Serve the rolls with extra cucumber or other fresh vegetables to round out the plate.

Season the rice gently

Vinegar, sugar and salt give the rice its characteristic sushi seasoning. Dissolving them first helps distribute the flavour evenly.

Cutting the mixture through the hot rice helps season it without mashing the grains. Keep the seasoning restrained so it complements rather than overwhelms the tuna.

Choose and prepare the tuna

Sushi-grade fresh tuna is served uncooked here, so use tuna sold as suitable for raw consumption and keep it chilled until you are ready to prepare it.

Small, even pieces are easier to spoon into the cones. Mix the tuna with the sauces just before assembling, then taste and adjust the chilli, soy or sesame oil to suit.

Keep the rice workable

The rice needs to cool to about 37°C before you handle it, but it should not be left to become cold and firm. At that temperature it is easier to press onto the nori.

Damp hands help keep sticky rice from clinging to your fingers. Use water as needed while shaping, without soaking the nori.

Build a cone that holds

A half sheet of nori goes shiny-side down, with rice pressed onto the left half and the right corner left clear. Keep the rice layer even and avoid overfilling, which can make the cone difficult to roll.

Place optional fillings and tuna diagonally across the rice, then fold from the bottom-left corner. A few rice grains or a little water along the edge helps seal the nori.

Serve while crisp

Nori softens as it absorbs moisture from the rice and fillings, so these hand rolls are made for immediate serving. Assemble them shortly before eating rather than preparing them well ahead.

Cucumber and avocado add fresh, mellow contrast to the spicy tuna. Wasabi, pickled ginger, microgreens and sesame seeds can be offered alongside or used as optional additions.

Recipe notes & tips

• Have the fillings ready before you start shaping the hand rolls.
• Keep the tuna chilled until you cut and mix it.
• Wet your hands before handling the sticky rice.
• Leave the right corner of the nori clear so it can form the cone.
• Adjust the chilli and soy in the tuna mixture before assembling.
• Serve each roll as soon as it is shaped to keep the nori crisp.

Variations

• Add cucumber: Cut it into matchsticks for a cool, crunchy filling.
• Add avocado: Use thin slices for a creamy contrast to the chilli.
• Use tamari: Replace the soy sauce with tamari for a gluten-free option.
• Change the heat: Add more or less chilli sauce to suit your preference.
• Finish with sesame: Sprinkle black sesame seeds over the filling before rolling.

Common mistakes to avoid

• Stirring the rice: Cut through it with a spoon or spatula so the grains are not mashed.
• Seasoning too heavily: Start with the listed vinegar mixture and adjust while the rice is hot.
• Handling hot rice: Let it cool to about 37°C before pressing it onto the nori.
• Using dry hands: Wet them with water to make sticky rice easier to handle.
• Overfilling the nori: Keep the fillings in a narrow diagonal line so the sheet can roll into a cone.
• Making rolls too early: Assemble just before serving to prevent the nori from losing its crispness.

How to store

For the best texture, serve the hand rolls immediately rather than storing them assembled. Keep any unused spicy tuna covered and refrigerated, and store leftover rice separately in a covered container in the fridge; use promptly and reheat the rice until hot before serving.

Frequently asked questions