Suko-Style Spicy Tuna Sushi Roll with Avocado and Crispy Tempura Flakes

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

Fresh sushi-grade tuna mixed with spicy mayo rolled with creamy avocado and crunchy tempura flakes inside crisp nori sheets for a vibrant Japanese sushi roll. This Japanese-inspired sushi recipe, ready in about 30 minutes, pairs sushi-grade tuna, Japanese mayonnaise, Sriracha sauce 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

• 6 oz, finely diced sushi-grade tuna
• 2 tbsp Japanese mayonnaise
• 1 tbsp Sriracha sauce
• 1 medium, sliced avocado
• 2 cups cooked and seasoned sushi rice
• 4 nori sheets
• 1/4 cup tempura flakes
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• for serving soy sauce
• for serving pickled ginger
• for serving wasabi

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Instructions

1. Step 1: In a small bowl, combine 6 oz finely diced sushi-grade tuna with 2 tbsp Japanese mayonnaise and 1 tbsp Sriracha sauce. Mix gently until evenly coated.
2. Step 2: In another bowl, mix 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Gently fold this seasoning into 2 cups cooked sushi rice while still warm, then let cool to room temperature.
3. Step 3: Place 1 nori sheet shiny side down on a bamboo rolling mat. With wet hands, spread about 1/2 cup sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Step 4: Arrange slices from half an avocado and 1/4 of the spicy tuna mixture in a horizontal line about 1 inch from the bottom edge of the rice.
5. Step 5: Sprinkle 2 tbsp tempura flakes over the spicy tuna. Roll the sushi tightly from the bottom using the bamboo mat, applying gentle pressure.
6. Step 6: Using a sharp, damp knife, slice the roll into 6 equal pieces. Repeat with remaining ingredients.
7. Step 7: Serve rolls with soy sauce, pickled ginger, and wasabi on the side.