🍣 Homemade Spicy Tuna Roll & Veggie Maki – Easy Beginner Recipe

If you’ve always wanted to try making sushi at home, this recipe is the perfect place to start. It’s fun, simple, and doesn’t require any fancy skills. With a few fresh ingredients and a little rolling practice, you’ll have restaurant-style sushi right from your own kitchen!

✨ Ingredients

Sushi Rice

  • 300g sushi rice (soaked 30 minutes)

  • 1 tbsp rice vinegar

  • Pinch of sugar

  • 2 sheets nori

Spicy Tuna Filling

  • 145g tinned tuna, drained

  • 1 tbsp sriracha

  • 3 tbsp mayo

  • 1 avocado, sliced

  • 2 tsp black sesame seeds

  • 2 tsp white toasted sesame seeds

  • 2 tsp togarashi

  • A few fresh chives

Veggie Maki Filling

  • 1 carrot, julienned

  • ½ cucumber, julienned

  • 1 tsp rice vinegar

  • 1 tsp sesame oil

  • Pinch sugar

  • Salt & pepper

To Serve

  • Pickled ginger

  • Wasabi

  • Light soy sauce

👩🍳 Step 1: Cook the Rice

Cook the sushi rice following the pack instructions. When it’s done, mix in the rice vinegar and sugar, then spread the rice out on a tray to cool. This helps it become perfectly sticky.

🔥 Step 2: Make the Spicy Tuna

In a bowl, flake the tuna with a fork. Mix in the sriracha and mayo, then season to taste. Slice the avocado into thin strips.

🍣 Step 3: Spicy Tuna Roll

  1. Place a bamboo mat on your counter and cover it with cling film.

  2. Sprinkle black sesame, white sesame, and togarashi over the cling film.

  3. Spread half the cooled rice on top in an even layer (wet hands help!).

  4. Lay a sheet of nori on the rice.

  5. Add a line of spicy tuna, avocado, and chives in the centre.

  6. Roll it up tightly using the mat. Keep it wrapped in cling film until slicing.

🥕 Step 4: Veggie Maki

  1. Toss the carrot and cucumber with rice vinegar, sesame oil, sugar, salt, and pepper.

  2. Place a new nori sheet on the mat, rough side up.

  3. Spread the remaining rice on top, leaving a small border at one edge.

  4. Add the veggies near the edge closest to you.

  5. Roll tightly to form your maki.

🔪 Step 5: Slice the Rolls

Using a sharp, wet knife, slice each roll into bite-size pieces (about 2cm). Wipe the knife between cuts. Remove the cling film before serving.

🍱 Step 6: Time to Enjoy

Serve your homemade sushi with pickled ginger, a dab of wasabi, and soy sauce for dipping. Fresh, colourful, and perfect for a homemade sushi night!

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