Spicy Suko-Style Tuna Sushi Rolls

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh tuna sushi rolls inspired by Suko Japanese Cuisine, filled with spicy mayo and crisp cucumber for a refreshing bite. This Japanese-inspired sushi recipe, ready in about 25 minutes, pairs sushi rice, nori sheets, fresh sushi-grade tuna for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 25 min Serves 4 Japanese cuisine 280 cal/serving

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Ingredients

2 cups cooked and cooled sushi rice
4 nori sheets
8 ounces, cut into 1/4-inch strips fresh sushi-grade tuna
1 small, julienned cucumber
3 tablespoons mayonnaise
1 tablespoon sriracha sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
for serving soy sauce
for serving pickled ginger
for serving wasabi

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Instructions

Step 1: In a small bowl, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1 teaspoon salt until dissolved. Stir this into 2 cups cooked sushi rice gently to season and cool.
Step 2: In another bowl, combine 3 tablespoons mayonnaise and 1 tablespoon sriracha sauce to create spicy mayo.
Step 3: Place one nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top.
Step 4: Lay 2 ounces of 1/4-inch strips fresh tuna and a few julienned cucumber sticks along the bottom edge of the rice. Drizzle 1 tablespoon spicy mayo over the tuna.
Step 5: Roll the sushi tightly using the bamboo mat, pressing firmly to seal. Repeat with remaining ingredients to make 4 rolls.
Step 6: Using a sharp knife, slice each roll into 6 equal pieces. Serve with soy sauce, pickled ginger, and wasabi on the side for dipping and garnish.