Spicy Tuna Rolls with Sriracha Wasabi Sauce

Last month, we won the Royal Foodie Joust, hosted by Jenn, The Leftover Queen. As part of the prize (along with the coveted Joust apron), we got to choose the three ingredients for this month’s Joust.

I was hoping for pure creative and fun cooking, and since FotoCuisine loves the way food looks as well as tastes, I chose “Red, White, and Green” as the ingredients. Each cook should interpret “Red, White, and Green” ingredients however they would like.

I can’t help but play along, even though we’re out of the voting this month. I made a spicy tuna roll (red tuna, white rice, green nori), with a spicy sriracha wasabi sauce (red sriracha, green wasabi, white(ish) garlic/ginger).

I really wanted to do this because we were in a sushi mood, plus I need to work on my rolling skills. Christey later pointed out that we won last month on a sushi roll, and I laughed because I completely forgot — it seemed so different in my head. Anyway, this was good fun.

I made some sushi rice according to the directions, and added some seasoned rice vinegar to get it tasting right.

Meanwhile, for the sauce, I chopped a clove of garlic, sliced a small shallot, and grated some fresh ginger. The typical Asian “trinity” is garlic/ginger/scallions, but I tried a shallot this time instead of the green onion.

I heated a pan on medium high until it was hot, then added a tablespoon or so of olive oil, then the garlic/ginger/shallot mixture.

When everything was fragrant, I added about 1/4 cup plain rice vinegar, and 2-3 tablespoons sugar. Once mixed and simmering, I added a teaspoon or two of wasabi, and a tablespoon or two of sriracha.

I took a nice, fresh tuna steak and cut it against the grain.

I also took some sesame seeds and toasted them on a medium to medium-high pan until they browned just slightly

For assembly, I took half a sheet of nori, spread rice on the non-shiny side, then flipped it, added tuna, and a bit of wasabi.

I rolled with the mat, pulling the cellophane away at each stage, then rolled the roll in the sesame seeds.

I still don’t have the best rolling results in the world, but I’m learning.

I added a half-tablespoon of corn starch to a 1/4 cup of white wine and mixed together. I added this to the sauce, brought it to a simmer until the sauce thickened, then strained it into a bowl.

For plating, the rolls went on a plate with some wasabi dots (in case even more spice was desired…), and drizzled lightly with the sauce.

1 small shallot, minced
1 inch ginger, shredded
1 clove garlic, minced
1 tablespoon olive oil
1/4 cup rice vinegar
2-3 tablespoons sugar (to taste)
1 tsp wasabi (more to taste)
1 tbsp srirachi (more to taste)
1/2 tbsp corn starch
1/4 cup white wine

Roll: (makes 3 rolls)
1 small tuna steak (1/3-1/2 lb)
3 cups cooked sushi rice with 3 tablespoons seasoned (mirin) rice vinegar stirred in
3 half-sheets nori
sesame seeds to coat (may be toasted)
wasabi to taste

Deconstruction — This was fun, and really satisfied the tuna and spice craving we were having. The sauce was really spicy, a nice tang from the vinegar, with the sweetness of the sugar to cut everything nicely. I probably used a little too much rice this time around, but it still hit the spot.


  1. Chantal says:

    That is so beautiful. Your photos are amazing!

  2. Joan Nova says:

    Fantastic sushi-making photolog…and I’d like to eat the end result.

  3. lo says:

    Honestly, your rolls have me drooling. It’s hard when you’re craving sushi already at 10am!!

    Love the photos, as always!

  4. Hillary says:

    Wow – you got it just right! Spicy tuna without spicy mayo!! I love the sriracha sauce and sesame seeds on top. This is perfect! Thanks!

  5. bunny says:

    wow those look so good. You’re very creative, even making the sauce from scratch. It looks like your rice is a bit too mushy though, but everything else looks great!

  6. dawn says:

    I am drawn to sushi like a moth to a flame. I had to stop by and tell you how wonderful this.

  7. Cynthia says:

    I LOVE your photos. How the heck do you keep all those action shots (especially the sesame seeds) from looking blurry?

  8. petermarcus says:

    Chantal — Thanks! Christey has quite a photo setup!

    Joan — They were tasty, and very spicy!

    Lo — I would have no problem with sushi for breakfast.

    Hillary — I don’t mind the mayo-based (and I love a good garlicky aioli), but this time, the sweet-sour-spicy was perfect.

    Bunny — And, in all honestly, this was take-2 on the rice. I boiled the first batch too long and actually scorched the bottom, which gave a horrible flavor to the rest of the rice, so I started over with a new batch. Rice is my weak point. Too much like baking — it has to be perfectly proportioned.

    Dawn — Thanks! Spicy and tasty!

    Cynthia — Christey has a pretty good setup, with strobes/flashes and a fast shutter (see the “About Us” page). Also, we do several shots for the fun flippy stuff, and if you look at the pic of me adding the starch to the sauce, you can see some of the sesame seeds I spilled during some of the outtakes.

  9. varsha says:

    Yummy..I loved that flying Sesame pic..:)

  10. PixelFish says:

    Congrats on winning the Joust! That entry looked SO DELICIOUS!

  11. Cris says:

    Congratulations on winning the joust! Your choice of ingredients made me go back to the joust after a long time, I was so excited with the creative ‘ingredients’!

  12. tinomuvonga says:

    This looks amazing and I bet it tastes just as good!

    I made my own poor students version of your Spicy Tuna Rolls with Sriracha Wasabi Sauce. I used canned salmon, carrots, avocado, imitation crab(This stuff is terrible but I have to get rid of it somehow. I cut really thin strips of it so I could only taste it in small doses.) and mayo for the filling.

    I followed your recipe for the delicious Sriracha Wasabi Sauce as much as I could but I didn’t have white wine so I just used water. No shallots either so I used a small portion of an onion.

    I am glad I found your blog through your guest appearance at thursdaynightsmackdown and look forward to more of your work.

  13. Peter, your food is amazing. Thanks for stopping by. I have become a new fan of yours since seeing what you did on Royal Foodie Joust. All I can say about this entry is WOW, I’m really impressed. This kind of cooking makes it hard to eat out, I’ll bet.

  14. Gorgeous sushi and great Joust entry! I am so inspired to learn how to make my own sushi seeing these! Wow!

  15. that tuna looks perfect. why put the spicy sauce on the inside when you can have it outside. very nice presentation as always!

  16. Looks great you guys, but where is the photo of you and your apron? Christey with a cuppa joe? C’mon! :)

    Anyway, I was a bit late, but I did create a dish for your Joust and added it to the thread of entries! Hope you like it!

  17. Aubrey says:

    Lovely photos. That roll looks delicious!