Seared Spicy Tuna Roll with Sriracha Mayo Drizzle

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A spicy twist on classic tuna rolls featuring lightly seared sushi-grade tuna, creamy sriracha mayo, and crisp cucumber wrapped in sushi rice and nori. This Japanese-inspired sushi recipe, ready in about 75 minutes, pairs sushi rice, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 ounces sushi-grade tuna
• 1/2 medium cucumber
• 4 nori sheets
• 3 tbsp mayonnaise
• 1 tbsp sriracha
• for serving soy sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups sushi rice under cold water 3 times until water runs clear, soak 30 minutes, then cook with 2 1/4 cups water until tender, about 18 minutes; rest 10 minutes.
2. Step 2: Mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved and fold gently into cooked rice; cool to room temperature.
3. Step 3: Combine 3 tbsp mayonnaise with 1 tbsp sriracha in a small bowl; mix well and refrigerate until serving.
4. Step 4: Heat 1 tbsp vegetable oil in a skillet over medium-high heat.
5. Step 5: Lightly sear 4 ounces sushi-grade tuna rubbed with 1 tsp sesame oil for 20 seconds per side until edges are just cooked but center remains raw; let cool.
6. Step 6: Slice seared tuna into thin strips approximately 1/2 inch wide.
7. Step 7: Peel and julienne 1/2 medium cucumber into matchsticks.
8. Step 8: Place a bamboo sushi mat covered with plastic wrap on a clean surface; place 1 nori sheet on top.
9. Step 9: Spread 3/4 cup sushi rice evenly over nori, pressing gently.
10. Step 10: Arrange tuna and cucumber strips in a line along the bottom edge of the rice.
11. Step 11: Roll sushi tightly away from you using the mat; seal the roll.
12. Step 12: Repeat with remaining ingredients to make 4 rolls.
13. Step 13: Slice each roll into 8 pieces with a sharp, dampened knife.
14. Step 14: Drizzle sriracha mayo over each slice before serving with soy sauce.