Suko-Style Spicy Tuna Sushi Roll

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

Fresh tuna mixed with a spicy mayo sauce rolled with sushi rice and nori sheets for a flavorful Japanese sushi experience. This Japanese-inspired sushi recipe, ready in about 50 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 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.

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 1/4 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• 8 oz, diced fresh sushi-grade tuna
• 3 tbsp Japanese mayonnaise
• 1 tbsp Sriracha sauce
• 4 nori sheets
• 1/2 medium, julienned cucumber
• 1 tbsp sesame seeds

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 2 cups sushi rice under cold water until water runs clear. Combine with 2.5 cups water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then simmer covered on low for 15 minutes.
2. Step 2: In a small saucepan, heat 1/4 cup rice vinegar, 2 tbsp sugar, and 1 tsp salt over low heat until sugar dissolves. Remove from heat and let cool.
3. Step 3: Transfer cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spatula until fully absorbed. Let rice cool to room temperature.
4. Step 4: In a bowl, mix 8 oz diced fresh sushi-grade tuna with 3 tbsp Japanese mayonnaise and 1 tbsp Sriracha sauce until evenly coated.
5. Step 5: Place a bamboo sushi mat on a clean surface. Lay 1 nori sheet shiny side down. Spread about 1/2 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
6. Step 6: Arrange a line of the spicy tuna mixture and a few julienned cucumber strips along the bottom edge of the rice.
7. Step 7: Roll the sushi tightly away from you using the bamboo mat, moistening the top border with water to seal the roll.
8. Step 8: Slice the roll into 8 pieces using a sharp, wet knife. Sprinkle 1 tbsp sesame seeds over the top and serve with soy sauce, pickled ginger, and wasabi.