Spicy Tuna in Soy Paper

Serves: Approximately 1-2 people
Chef Ginzu Difficulty Level (1 blade = easy; 5 blades = very difficult): 1 blade
Please Note: This recipe difficulty level is based on the assumption that you either know how to make Makis or have taken the Sushi 101 class. To register for the class, click here and go to the events page to sign up.


  • 1.5 ounces of sliced sushi grade Tuna (1 ½ orders of tuna sashimi)
  • 1 piece of soy bean paper
  • Handful of sliced cucumber
  • 3 slices of avocado
  • ¼ cup prepared sushi rice
  • Sesame Seed
  • 3 tblsp spicy tuna mix
  • 2 tsp spicy mayo
  • 1 tblsp sliced scallion
  • Tempura flake

NOTE: I get my tempura flake from my local sushi place. You do not need to use tempura flake but I like the flavor and crunch it provides. It is simply deep fried tempura batter

Spicy Tuna Directions

  1. Take about 1.5 oz of tuna sashimi (approximately 1 and a half orders of tuna sashimi) and mince it up and place on cutting board
  2. Cover with a piece of saran wrap and pound it a few times with the back of your knife (or wooden mallet is acceptable as well)
  3. Place tuna in a bowl and mix in spicy mayo and scallion. Mix well. Add in a handful of tempura flake and mix well

Directions For The Maki

  1. Cover lower half of the soybean paper with rice
  2. Pinch off a little bit of rice and smear it across the top edge of the soy bean paper
  3. Sprinkle sesame seed on your rice
  4. Spread your spicy tuna across the middle of the rice
  5. Add the avocado slices so it is just slightly tucked under the tuna
  6. Add the cucumber slices on top of the tuna and avocado
  7. Make sure all ingredients are touching form the middle all the way out to the end of the roll
  8. Roll the maki
  9. Form up with bamboo mat
  10. Cut into 8 pieces
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