by Michael Baumgärtner

Tuna-Maki (spicy)

Photograph of Tuna-Maki

The spicy touch of this roll comes from Togarashi, Japanese mixed herbs consisting of chili pepper, sesame, seaweed and skin of oranges. Furthermore, there is Sriracha used, a Vietnamese chili sauce. In order to take the pungency away, the herbs are mixed with Japanese mayonnaise.

Spicy Tuna-Maki


  • 2 seaweed sheets
  • 1 portion Sushi rice
  • 180 g tuna
  • 1 tablespoon fish roe
  • 1 tablespoon Japanese mayonnaise
  • ¼ tablespoon Japanese chili pepper
  • ½ tablespoon Vietnamese chili sauce
  • ½ cucumber
  • sesame


Cut the tuna in small pieces. For the sauce, mix mayonnaise, fish roe, chili pepper and chili sauce. Blend with the tuna. To adjust the pungency it is best to vary the amount of chili sauce. Roast the seaweed sheets briefly on one side. Peel and core the cucumber, cut it in strips. Cover it with salt and leave alone some minutes. Then rinse off to get rid of the surplus liquidity. Now make four Maki-rolls with the spicy tuna, the cucumber and some sesame.