Spicy Tuna Crunch Roll with Tempura Flakes and Scallions

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A vibrant spicy tuna roll with crunchy tempura flakes and fresh scallions, wrapped in seasoned sushi rice and nori for a satisfying texture contrast. This Japanese recipe, ready in about 55 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 350 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

• 1 cup sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 6 oz, finely diced fresh tuna
• 2 tbsp sriracha sauce
• 2 tbsp mayonnaise
• 1/4 cup tempura flakes
• 2 stalks, thinly sliced scallions
• 4 nori sheets

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

Instructions

1. Step 1: Rinse 1 cup sushi rice under cold water while stirring until water runs clear. Drain well. Cook rice with 1 1/4 cups water in a rice cooker or pot over medium heat for 18 minutes, then rest covered for 10 minutes.
2. Step 2: Combine 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl, stirring until dissolved. Gently fold this mixture into the hot cooked rice, fanning to cool to room temperature with a shiny finish.
3. Step 3: In a bowl, mix 6 oz finely diced fresh tuna with 2 tbsp sriracha sauce and 2 tbsp mayonnaise until evenly combined. Set aside.
4. Step 4: Place 1 nori sheet shiny side down on a bamboo mat. Spread 1/4 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
5. Step 5: Spread 3 tbsp of the spicy tuna mixture in a line about 1 inch from the bottom edge of the rice-covered nori. Sprinkle 1 tbsp thinly sliced scallions and a tablespoon of tempura flakes over the tuna.
6. Step 6: Roll sushi tightly away from you, pressing to tuck fillings in, and seal with a little water on the edge.
7. Step 7: Repeat to make 4 rolls. Slice each roll into 6 pieces using a wet sharp knife. Garnish with remaining scallions and tempura flakes before serving.