lunch · dairy-free
Spicy tuna roll
Chopped sushi-grade tuna in sriracha mayo, rolled with cucumber and scallion.
- Time
- 30min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, sesame and fish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Bamboo sushi mat.
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Method
-
1
Keep the tuna very cold. Mix it with mayo, sriracha, sesame oil and scallions just before rolling.
-
2
Spread rice over a half sheet of nori on a mat, leaving a 1 cm strip at the far edge.
-
3
Lay tuna and cucumber across the near edge and roll tightly, sealing with a few grains of rice.
-
4
Slice into 6–8 and sprinkle with sesame. Eat within the hour.
