A great tasting spicy sushi roll, for those who like extra pizzazz. You can use cooked or raw tuna to your preference to achieve great flavours. Great for a filling Japanese meal. Tastes great with a wasabi soya dip.
I had really high hopes for this recipe since my husband and I are big sushi fans, especially any spicy rolls. However, this did not taste like restaurant spicy tuna. Instead, I tasted each part (chili powder, tuna, wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry, as noted by other reviewers and somewhat fishy. To the rice, I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry. - 28 Dec 2010 (Review from Allrecipes US | Canada)
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid. - 23 May 2010 (Review from Allrecipes US | Canada)
We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier, higher quality pouched tuna, it would be MUCH better. - 22 Jan 2010 (Review from Allrecipes US | Canada)