Ingredients (Makes 4 wraps)

For the Spicy Tuna:

  • 8 oz (225g) sushi-grade tuna, finely diced
  • 2 tbsp sriracha sauce
  • 1 tbsp mayonnaise (preferably Japanese Kewpie mayo)
  • 1 tsp soy sauce (low-sodium preferred)
  • 1 tsp sesame oil
  • 1/2 tsp rice vinegar
  • 1 green onion, finely chopped
  • 1 tsp sesame seeds (optional, for garnish)

For the Wraps:

  • 4 sheets nori (seaweed) or 4 low-carb tortillas (8-inch size)
  • 1 medium avocado, thinly sliced
  • 1 small cucumber, julienned (cut into thin matchsticks)
  • 1 cup sushi rice (optional, for traditional sushi vibe; omit for low-carb)
  • 1 tbsp rice vinegar (for sushi rice, if using)
  • 1 tsp sugar (for sushi rice, if using)
  • 1/2 tsp salt (for sushi rice, if using)

For the Sriracha Mayo:

  • 3 tbsp mayonnaise (preferably Japanese Kewpie mayo)
  • 1 tbsp sriracha sauce (adjust to taste)
  • 1 tsp lemon juice

Optional Garnishes:

  • Pickled ginger
  • Soy sauce, for dipping
  • Wasabi, for extra heat
  • Microgreens or shredded lettuce, for added crunch

Equipment Needed:

  • Sharp knife for dicing tuna and slicing vegetables
  • Cutting board
  • Small mixing bowls
  • Bamboo sushi mat (optional, for rolling nori wraps)
  • Rice cooker or small pot (if using sushi rice)
  • Measuring spoons and cups

Preparation Steps

Step 1: Prepare the Sushi Rice (Optional)

  1. If using sushi rice, rinse 1 cup of sushi rice under cold water until the water runs clear.
  2. Cook the rice according to package instructions (or in a rice cooker with 1.25 cups water).
  3. In a small bowl, mix 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp salt until dissolved.
  4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

Step 2: Make the Spicy Tuna

  1. In a medium bowl, combine the diced sushi-grade tuna, 2 tbsp sriracha, 1 tbsp mayonnaise, 1 tsp soy sauce, 1 tsp sesame oil, 1/2 tsp rice vinegar, and chopped green onion.
  2. Mix gently until the tuna is evenly coated. Taste and adjust seasoning if needed (more sriracha for heat or soy sauce for saltiness).
  3. Cover and refrigerate for 10 minutes to let the flavors meld.

Step 3: Prepare the Sriracha Mayo

  1. In a small bowl, mix 3 tbsp mayonnaise, 1 tbsp sriracha, and 1 tsp lemon juice until smooth.
  2. Adjust sriracha to taste for desired spiciness. Set aside.

Step 4: Assemble the Wraps

For Nori (Seaweed) Wraps:

  1. Place a sheet of nori on a bamboo sushi mat or clean, flat surface, shiny side down.
  2. If using sushi rice, spread a thin layer (about 1/4 cup) evenly over the nori, leaving a 1-inch border at the top edge.
  3. Spread 1 tsp of sriracha mayo across the center of the rice (or nori, if not using rice).
  4. Add a layer of spicy tuna (about 2-3 tbsp) in a horizontal line across the center.
  5. Top with 3-4 slices of avocado and 4-5 cucumber matchsticks.
  6. Optionally, add microgreens or shredded lettuce for extra crunch.
  7. Starting from the bottom, roll the nori tightly over the filling, using the mat to help form a compact roll. Dab the top edge with water to seal the nori.
  8. Repeat for remaining wraps.

For Low-Carb Tortilla Wraps:

  1. Lay a low-carb tortilla flat on a clean surface.
  2. Spread 1 tbsp of sriracha mayo across the center of the tortilla.
  3. Add a layer of spicy tuna (about 2-3 tbsp) in a horizontal line.
  4. Top with 3-4 slices of avocado, 4-5 cucumber matchsticks, and optional microgreens or lettuce.
  5. Fold the bottom of the tortilla over the filling, then fold in the sides and roll tightly to close.
  6. Repeat for remaining wraps.

Step 5: Slice and Serve

  1. For nori wraps, use a sharp, wet knife to slice each roll into 6-8 pieces for bite-sized portions. For tortilla wraps, slice in half diagonally for easier eating.
  2. Arrange on a plate and garnish with sesame seeds, pickled ginger, or extra green onion, if desired.
  3. Serve immediately with soy sauce, wasabi, and extra sriracha mayo on the side for dipping.

Tips

  • Sourcing Tuna: Ensure the tuna is labeled “sushi-grade” or “sashimi-grade” from a reputable fishmonger or market to ensure safety for raw consumption.
  • Storage: Assemble wraps just before serving to prevent nori from getting soggy. Spicy tuna can be refrigerated for up to 1 day in an airtight container.
  • Customization: Add shredded carrots, radish, or masago (fish roe) for extra flavor and texture.
  • Low-Carb Option: Skip the sushi rice entirely and use only nori or low-carb tortillas to keep carbs minimal.

Nutritional Information (Per Wrap, Approximate, Using Nori and No Rice)

  • Calories: 220 kcal
  • Protein: 18g
  • Fat: 15g
  • Carbohydrates: 5g
  • Fiber: 3g

Enjoy your Spicy Tuna Sushi Wraps as a delicious, spicy, and refreshing meal!