Recipe courtesy of Satsko

Spicy Tuna Soy Roll

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  • Level: Advanced
  • Total: 10 min
  • Prep: 10 min
  • Yield: 1 serving
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6 ounces sushi grade tuna

1/4 cup Spicy Mayo, recipe follows

1 sheet of soy paper (Japanese market)

3 to 4 (depends on the size) ohba shiso mint leaves (Japanese mint)

1/2 avocado, thinly sliced

4 slices seedless cucumber

Handful shredded carrot

Soy and Wasabi, as condiments

Spicy Mayo:

1 cup mayonnaise

1 teaspoon sambal (Asian market)

1 1/2 teaspoons chili oelek (Asian Market)

1/2 teaspoon sesame oil

Pinch ground cayenne pepper


  1. Cut tuna into 1-inch cubes and place them in a bowl with Spicy Mayo. Mix well. Place soy paper on sushi mat. Lay ohba shiso mint to cover the middle section of soy paper and out both ends for a decorative effect. Layer avocado, tuna mix, seedless cucumber and shredded carrot in that order. Wet the top edge of the soy paper with water. Roll firmly with a gentle pressure over the sushi mat. Take the roll out of the sushi mat and cut into 4 pieces. Serve with soy sauce and wasabi paste.

Spicy Mayo:

Yield: Approximately 1 cup
  1. In a bowl, whisk all ingredients together.