Spicy Tuna Temaki Hand Rolls

By AislePrompt Editorial · ·

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 developed and reviewed.

Hand-formed nori cones filled with seasoned spicy tuna and sushi rice, perfect for an interactive sushi experience. This Japanese-inspired sushi recipe, ready in about 45 minutes, pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 Cook: 20 min Serves 4 Japanese cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup sushi rice under cold water until water runs clear; combine with 1 1/4 cups water in rice cooker and cook; let rest 10 minutes.
  2. Step 2: Mix 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt in a small bowl until dissolved.
  3. Step 3: Transfer rice to a bowl and fold in vinegar mixture gently until glossy; cool to room temperature.
  4. Step 4: Dice 6 oz sushi-grade tuna into small 1/4-inch cubes.
  5. Step 5: Finely chop 2 scallions.
  6. Step 6: In a bowl, combine diced tuna, 2 tbsp mayonnaise, 1 tbsp Sriracha sauce, chopped scallions, and 1 tbsp sesame seeds; mix gently until evenly coated.
  7. Step 7: Cut 4 nori sheets into halves to create 8 rectangles.
  8. Step 8: To assemble, place one nori half shiny side down in your palm, add about 1/4 cup sushi rice on one edge, spreading lightly.
  9. Step 9: Add 2 tbsp spicy tuna mixture on top of rice.
  10. Step 10: Shape the nori into a cone by folding and sealing the edges gently with a few drops of water.
  11. Step 11: Serve immediately with soy sauce and pickled ginger on the side.

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