Can I use regular tuna instead of sushi‑grade?

Sushi-grade tuna is recommended for safety and flavor. If you want to use cooked tuna instead, mix canned tuna with the same seasoning and enjoy it as a cooked version of temaki.

How do you eat a hand roll?

Hold it in your hand and take small bites from the open end. You can spoon a little soy sauce into the top if you want to add flavor.

What’s the difference between a hand roll and a sushi roll?

A hand roll is shaped into a cone and eaten whole, while a sushi roll is shaped into a cylinder using a bamboo mat and sliced into pieces.

Can I make hand rolls ahead of time?

They are best rolled and served just before eating so the nori stays crisp. You can prep all filling ingredients ahead to make assembly faster.

How long can leftover filling be stored?

Raw spicy tuna filling is best enjoyed the same day. If needed, store it in the refrigerator for up to 24 hours in an airtight container.

Spicy Tuna Hand Roll (Temaki) for Two

Spicy Tuna Hand Roll (Temaki) for Two - Easy Sushi at Home

Close-up of a finished spicy tuna temaki held in hand, with rice, sprouts, and spicy tuna filling in a crisp nori cone

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Spicy tuna hand rolls (temaki) for two with creamy tuna, crisp nori, and seasoned rice. Easy step-by-step sushi you can make at home.

Author: George
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 4 hand rolls 1x
Category: Appetizer
Method: No cooking
Cuisine: Japanese

Ingredients

Scale

6 oz fresh sashimi‑grade tuna, small diced
1 tablespoon chili garlic sauce
1/2 tablespoon Sriracha
1/2 tablespoon mayonnaise
1 teaspoon sesame oil
1 small green onion, minced
4 half sheets of nori
1/2 cup cooked seasoned sushi rice (see my sushi rice recipe)
2 oz radish sprouts, or use vegetables of your choice, such as thinly sliced cucumber or avocado

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Instructions

In a small bowl, mix the diced tuna, chili garlic sauce, Sriracha, mayonnaise, sesame oil, and minced green onion. Set aside.
Place a half sheet of nori shiny side down on a clean, dry surface, positioned horizontally.
Spoon about 2 tablespoons of sushi rice onto the left side of the nori, placed diagonally.
Add radish sprouts (or your choice of vegetables) on top of the rice, then spoon about 2 tablespoons of the spicy tuna mixture over them.
Bring the bottom left corner of the nori up and over the filling, then roll it toward the right into a cone shape.
Serve immediately and enjoy while the nori is still crisp.

Notes

Don’t overfill — about 2 tablespoons of tuna filling per roll is plenty. You can always add a little more after rolling if you’d like.
Keep the rice and fillings piled in one spot rather than spread out for easier rolling.
To seal the cone, press a single grain of rice onto the edge of the nori as “glue.”
Prepare all ingredients ahead of time, and roll each hand roll just before eating to keep the nori crisp.
Check out the step‑by‑step photos above for a visual guide, and refer to the Pro Tips section in the post for even more helpful advice.

Find it online: https://www.myeclecticbites.com/spicy-tuna-hand-roll/