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Spicy Seattle Tuna Rolls

Spicy Seattle Tuna Rolls

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Okay, so sushi is a little ambitious for a weekend. But this easy spicy tuna roll recipe? You've got it in the bag.


  • 4 green Thai chiles, stemmed, coarsely chopped
  • 1 tablespoon plus 1 teaspoon grated peeled fresh ginger
  • 1 tablespoon toasted sesame seeds
  • 1 garlic clove, coarsely chopped
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 1/4 cup sunflower or vegetable oil
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon distilled white vinegar
  • 1 pound sashimi-grade yellowfin tuna fillets, cut into 1/8' cubes
  • 4 toasted dried nori sheets, halved lengthwise
  • 1 1/2 cups (about) cooked short-grain rice, cooled
  • Assorted fillings, such as sliced scallions, English hothouse or Persian cucumbers, cilantro leaves, and chive blossoms

Recipe Preparation

  • Purée chiles, ginger, sesame seeds, garlic, and 1/2 tsp. salt in a mini-processor until paste forms. Transfer to a medium bowl. Stir in both oils and vinegar. Season dressing with salt. Add tuna; gently toss just to coat.

  • Place nori sheets on a work surface with short side facing you. Spread about 2 rounded Tbsp. rice evenly on bottom third of each sheet. Divide tuna mixture among rolls, spooning over rice. Top with fillings. Roll into cones or log shapes, using a few grains of cooked rice as 'glue' to seal.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

One serving contains: Calories (kcal) 181.9 %Calories from Fat 45.5 Fat (g) 9.4 Saturated Fat (g) 0.8 Cholesterol (mg) 25.5 Carbohydrates (g) 9.3 Dietary Fiber (g) 0.4 Total Sugars (g) 0.3 Net Carbs (g) 8.8 Protein (g) 14.5 Sodium (mg) 97.0Reviews Section

Vegan Spicy “Tuna” Sushi

Sometimes, instead of trying to keep pushing ourselves to work, work, work, we* need to learn how to relax and be okay with taking time off away from the work. The work will always be there but we* won’t if we* push ourselves too hard.

This week has been one of those weeks for me. With the cleanse and detoxing and such, I really have not had much energy to do a whole lot but prep my food. I have been riddled with headaches and fatigue enough to deter me away from my usual routine. I guess my body really had a lot of toxins to dispose of. It’s been exhausting but I still managed to feel guilty towards the end of this week that I wasn’t doing enough. I need to work. I need to make money. I need to answer emails. But…I have no energy for any of the above mentioned but I need, need, need… Then a dear, sweet friend (you know who you are!) reminded me that what I really need is to trust that feeling lethargic is okay, to give myself permission to feel it, and listen to what I truly need in the moment. Rest. It’s okay. Deep breath.

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The key to the perfect crunchy and spicy tuna roll is a balance between spice and crunch. To accomplish this, begin with seasoning the tuna and making up some tenkasu, or crispy tempura flakes. These ingredients are then combined with traditional sushi rice, noni and any other ingredients you may want to create a sushi roll to impress your guests or enjoy on your own.

Spicy Seattle Tuna Rolls - Recipes

An Oriental version of a burrito, a sushi roll is a meal wrapped in dried seaweed. Almost any seafood and veggies can make up the filling, along with sushi rice. In my latest Sushi Recipe Video, I'll show you how to make a Spicy Tuna Roll.

If you were here a few weeks ago, I showed you how to make a Spicy Tuna Hand Roll -- now on to something a little more tricky to do, a typical sushi roll.

Sushi rolls are sold everywhere now, even Trader Joe's markets (at least in Los Angeles.) You can easily get colorful refrigerated sliced sushi rolls ready to go. The sushi roll selections are small, but I've seen a variety, including: California Roll, Krab, Tuna, Veggie, Salmon, and Scallop Rolls. Although these pre-packaged rolls are a bit on the expensive side.

While I like the convenience, fresh is still best. And it's not that hard to make. You only have to cook sushi rice (my recipe is here.) The trickiest ingredient to find are sheets of dried seaweed, but even that is now being carried in larger chain grocery stores.

You can use a bamboo rolling mat, also carried at larger markets and Oriental grocery stores. They look like tiny bamboo window blinds and they are super-cheap, just click here to see (or order) online. (Here is a video that shows you how to roll with a dry kitchen towel -- you could even roll sushi with a large one-gallon plastic Ziploc bag or a flexible placemat.) And with a little practice you could try rolling it by hand.

Fresh sushi grade fish is expense, but I have a generous neighbor who supplies me with fresh, locally caught tuna for free (to see my blog post and video about him, click here.) So I can do this Sushi Recipe Series and stay in my budget - because it pays to be friendly with your neighbors. (For a cheaper sushi roll it's okay to substitute tuna with cooked imitation crab, or krab.)

My recipe uses chopped tuna, mixed with mayo and hot sauce.You can add some thin-sliced veggies to stretch out the expensive raw tuna.)

And for all my pescetarian visitors, this post is especially for you. (A pescetarian dines on veggies and fish, but no other meat.) Plus sliced Sushi Rolls make great party appetizers.You can make them with fish or keep it vegan to include everyone. If you are new to the sushi experience, click here to see a video about how to eat sushi.

Like my other sushi recipes it takes a few tries to get good at it. So you may want to make your first couple of sushi rolls with cheaper faux crab, or just sliced veggies (avocado is a luscious seafood substitution.) But once you get the hang of it, you'll be sushi rolling often. It's actually fun to do.

My YouTube video link for viewing or embedding, just click here.

  • About 6 ounces of tuna - skinless and no bones. I used fatty tuna for this recipe. Okay to substitute cheaper imitation crab, also known as krab.
  • 3 tablespoons mayo - I used light mayo. Add more or less to desired creaminess.
  • 1 teaspoon Sirracha Chilli Sauce - can also use a favorite hot sauce, or a pinch of ceyanne pepper. Add a little at a time to reach your own desired spicyness.
  • About 2 cups cooked sushi rice - for my recipe click here.
  • 2-4 sheets of dried seaweed - depending how much Spicy Tuna you use for each roll.
  • Favorite veggies - optional. Thinly chopped or sliced carrot, green onions, cucumber and avocado.

Roughly chop raw tuna into small pieces.

Mix mayo and Sirracha Chilli Sauce (or favorite hot sauce) in a bowl. Mix chopped tuna and spicy mayo in a bowl. Cover and store in refrigerator until ready to use.

It's optional to add veggies. Thinly slice favorite veggies such as: carrot, green onion, cucumber and avocado. Slices can be long or short. You can use packaged shredded carrot, or peel and slice your own. For cucumbers slice in half lengthwise, spoon-out seeds and slice. (You can peel some of the cucumber.) For green onion slice off and discard roots and any yellowed stems, then thinly slice.

Now time to bring it all together.

Lay out sushi mat (dry kitchen towel, or large Ziploc plastic bag.) Surface should be dry, as dried seaweed is very absorbent. Place one whole dried sheet of seaweed on center of sushi mat.

Now dampen your hands (as Sushi Rice is sticky and water will make handling easier,) and spread out an even layer of cooked rice over the dried seaweed.

You will be rolling sushi, so leave a half inch edge empty of rice. You can cover all the seaweed, on right and left sides, with rice. As for how much rice you pile on, it's up to you. I just do enough until you can't see the seaweed underneath -- about a 1/4 inch deep.

When seaweed is covered with rice (except half an inch along the closest edge to you) gently press on the rice with damp fingers, so it's spread evenly across the seaweed.

Now you can pile on all the tasty veggie toppings you like, or just keep it simple with Spicy Tuna. Cover about a quarter to a third of the rice with Spicy Tuna. I spread it across the center area, end to end. You can use a lot of spicy tuna or just a little - it's up to you. Use less tuna if you are adding sliced veggies, too.

Now time to roll it up. You can rotate the mat away from you to roll, or keep it facing you. Roll the loaded seaweed with a medium pressure as you go, tightening the roll. Keep rolling and adding pressure until you reach the half inch of clear seaweed at the end.

Dampen your fingers and moisten the seaweed edge and just press together to seal.

Once the roll is sealed, wrap the roll one more time in the mat and give the roll even squeezes from end to end. This will help keep the roll from falling apart when you finally slice it.

Remove the mat and place the whole Spicy Tuna Roll on a cutting surface. Take a sharp knife and dampen the blade with water. I start in the middle and slice in half. Then I slice each half into 4 pieces, so I get 8 slices per roll, total. You can make thicker pieces if you like, to get 6 pieces total. The object is to make each piece edible in one bite.

Spicy Tuna Hand Roll - Sushi Video Series

The easiest sushi to make is a Hand Roll. And for my next Sushi Recipe Video I'll have you literally eating out of my hands.

When you dine at the sushi counter in a Japanese restaurant it can be intimidating -- all that precise assembling and slicing choreography.

Making a Hand Roll is like making a flatbread (or tortilla) sandwich roll. Just slice up some veggie and fish ingredients and pile it on a sheet of seaweed (known as Nori) half covered with cooked sushi rice -- then roll it into the shape of a pointy-end snow cone.

Japanese chefs work overtime on visual presentation, but a Hand Roll is more about what you put in, than how it looks.

For this Hand Roll I'm using Spicy Tuna. And Spicy Tuna is just mayo and hot sauce (usually Sriracha Spicy Chili Sauce, or an imitation brand) mixed into chopped raw tuna. But any hot sauce can be used.

(For a cheaper hand roll scroll go to the end of my blog post under Hindsight, and read about making one with imitation crab - I'll have a fake crab recipe, with photos and text, posted in a few weeks, too.)

If you made my Nigiri Tuna Sushi from the last blog post then you may have saved some tuna scraps. A hand roll is perfect for the small trims of tuna, any uneven pieces, and unattractive cuts. (When I make sushi I never throw away the fish scraps, unless it's just too stringy or chewy.)

The only tricky thing is spreading out sticky rice and rolling the Hand Roll. And even that isn't too difficult.

For handling sticky rice just dampen your hands. And for rolling, roll the loaded seaweed diagonally, and seal it with dampened fingertips -- the ingredients will hold together in a sleek black wrap.

With a hand roll the rice doesn't have to be perfect sticky sushi rice. You can use any favorite rice recipe. The sheet of dried seaweed will hold it all together.

You will need a good cut of raw fish (I get mine free from my fisherman neighbor Don, click here to see video.) For this recipe I used fatty tuna. I used a leaner cut of tuna for my Nigiri Tuna Sushi video recipe from a last week. And Click here for a list of fish commonly used for sushi.

Probably the most unusual ingredient for a Sushi Roll is dried seaweed. They come in 8 inch square thin sheets anywhere from 10 to 30 sheets to a package. I get mine at Oriental markets, but they are now being sold in some regular chain grocery stores. If you have a Little Tokyo or Chinatown nearby, then you can find dried seaweed, for a decent price. The best price I've found is 30 sheets for $2.49 -- that's less than 10 cents per sheet! Even if you have to pay twice as much, you will surely use up the whole package trying out everything in my Sushi Recipes Video Series.

I was intimidated to try making sushi for a long time, but now I do it frequently. The main thing is to do it a few times -- with a couple of mistakes under your belt, you will get better. I have.

So do check back for more sushi recipes, including a cheap, easy-to-make, California Roll, that's made with krab, cucumber and creamy avocado.

  • About 6 ounces of tuna - skinless and no bones. I used fatty tuna for this recipe.
  • 3 tablespoons mayo - I used light mayo. Add more or less to desired creaminess.
  • 1 teaspoon Sirracha Chilli Sauce - can also use a favorite hot sauce, grated horseradish, or a pinch of ceyanne pepper. Okay to add a little at a time to reach desired spicyness.
  • About 2 cups cooked Sushi Rice - for my Sushi Rice recipe, click here for text with photos, or scroll down to the end for video only.) You can use any type of cooked rice for a hand roll.
  • 1-2 sheets of dried seaweed - sliced in half
  • Favorite thinly sliced veggies - carrot, green onions, cucumber or avocado. For a hand roll, fill it up with any favorite sliced veggies, raw or lightly steamed.

Mix mayo and Sirracha Chilli Sauce (or your favorite hot sauce) in a bowl. Add a little hot sauce at at time and taste, to bring up to desired spicyness.

Roughly chop raw tuna into small pieces. Mix chopped tuna with spicy mayo. Cover and store in refrigerator until ready to use.

Thinly slice favorite veggies such as: carrot, green onion, cucumber and avocado. Slices can be long or short. You can use packaged shredded carrot or peel and slice your own.

For whole carrots just peel off skin and chop off ends. Split carrot in half across the middle, then split one more time lengthways. Finally slice carrot segments thinly.

For cucumbers slice in half lengthwise and spoon-out seeds. You can peel some of the cucumber or not.

For green onion slice off the green stems and give the stems one more slice lengthwise. (While the green stems are tasty they are tough to bite through, so slicing them thinly makes it easier.) You can sprinkle in some of the chopped white onion pieces too. (Discard green onion root and any wilted stems parts.)

Next, slice dried seaweed in half. It's kind of brittle so handle carefully. Please note that dried seaweed is super-obsorbant, so make sure cutting surface, your hands, and the knife are dry.

Time to bring it all together. Place halved seaweed section, lengthwise, on a dry surface. Dampen fingers and spread on a layer of Sushi Rice over about one half of the seaweed. Just enough rice to cover the surface, no need to pile it on too thick.

Okay lets wrap it up! Lay on your veggie slices diagonally over the spicy tuna and rice. Next, roll the seaweed in a diagonal direction: bottom left side to upper right side. (I'm right handed, but if you're left handed then make the hand roll filling on the right side of the seaweed, and roll it bottom right to top left.)

Finally seal the Hand Roll with a bead of water. When you have rolled it up moisten fingertips and wipe the seaweed end-edge and press it together. It should seal up and stick together easily.

The end result will look like an ice cream cone with the pointy end. You can make Hand Rolls one at a time or all at once.

If you don't like raw carrot, it's okay to seam for a few minutes to desired softness. This pertains to any veggie you like to use.

It's up to you how much veggies, rice and fish you add to each roll. You can be generous or skimpy doling out the spicy fish.

I know sushi grade raw fish is way expensive. A cheap seafood substitution is krab. You've seen the small frozen packages in seafood deli cases, and even laid out with fresh fish. It's tasty and you don't have to pry it out of a shell. Sometime the quality is suspect. It can be a little dried out from freezing for too long. An easy way to reconstitute, after defrosting, is to sprinkle on a little water, loosely cover, and do a 30 second micorwave (take out pieces as they get warm and soft, and continue to zap in 10 second increments, if krab pieces are still cool.) The krab will soften and plump up perfectly. Finally do a rough chop and mix it with the some Spicy Mayo.

Hand Rolls work well with imperfect rice, too. Since the rice is in a wrap, you can use reheated cooked rice from another day, or even defrosted from the freezer. Just make sure the rice is heated to room temperature.

You can easily use brown rice, just follow my Sushi Rice directions. And after the rice is cooked, let it set for an extra 10 minutes. Brown rice is toothsome with an extra nutty flavor, and more nutritious.

California Sushi Roll Bowls with Cauliflower Rice Meal Prep

Deconstructed California sushi rolls are served with low carb cauliflower sushi rice for an easy meal that can be prepared ahead of time for your weekly meal prep.

California sushi rolls may not be authentic Japanese sushi, but they are delicious. I love the simple combination of crab, avocado and cucumbers. They also taste great in sushi rice bowl form. You get all the flavors of the roll without having to deal with making them into sushi rolls (which can get messy and time consuming).

However sushi bowls tend to have a lot of rice, which can get heavy. So I decided to use cauliflower rice instead. I prepared the cauliflower rice in a similar way to sushi rice, seasoning it with seasoned rice vinegar so that it tastes similar to sushi rice.

This made for an easy and light meal. And it is perfect for meal prep since there is no raw fish or rice. The imitation crab meat is made of cooked fish. Sushi rice usually needs to be consumed right away as it does not store or reheat well, but cauliflower rice tastes just as good the next day.

Recipe Tips

  • Make sure to use seasoned rice vinegar and not regular rice vinegar. Seasoned rice vinegar is less acidic and sweeter than regular rice vinegar and is used to make sushi rice.
  • The black and white sesame seeds add different flavors to the bowl, so I definitely recommend adding both.

Looking for more easy meal prep recipes? You might like my spicy tuna bowls or view my entire meal prep recipe collection here.

Rainbow Roll (on Brown Rice)

"When eating sushi, I try to stay away from tempura rolls or rolls with mayo or cream cheese in it. The calories and amount of saturated fat in these rolls add up very quickly. Sushi is delicious on its own without being fried! When the option is available, I choose brown rice, which has more fiber, manganese, selenium and magnesium compared to white rice. The fiber is important for maintaining healthy digestion and regular bowel movements. Rolls with salmon and tuna are excellent choices since they are lower in calorie and rich in protein and heart-healthy omega-3s. My favorite rolls are the rainbow roll, salmon avocado roll, and the California roll. While I love spicy tuna and eel rolls, I try to limit how frequently I order them since the spicy sauce is typically made with a heavy mayo, and eel rolls are served in a sweet brown-sugar sauce." — Gina Consalvo, MA, RD, LDN, CDE, NCC

Key Ingredients and Tips to Make Perfect Dragon Roll

1. Shrimp Tempura

Since shrimp tempura is getting mainstream, many American grocery stores (Trader Joe’s, Costco, etc) carry frozen shrimp tempura at the seafood section. The frozen shrimp tempura tends to be extra crunchy, so it’s perfect for making dragon roll at home. You just need to pop them in an oven (or toaster oven) for 20 minutes or so, while you do most of the prep work.

Of course, you can make them from scratch, and here’s my Shrimp Tempura recipe. You’ll need 2 shrimp tempuras for each roll you plan to make.

2. Avocado

It’s funny to say this, but I find the most challenging part of making dragon roll at home is to find the perfectly ripe avocado.

To choose the perfect avocado for immediate use, look for the ones with darker colored skin. Then gently squeeze the fruit in the palm of your hand. If the avocado yields to firm gentle pressure, it’s ready-to-eat.

If the avocado does not yield to gentle pressure, it is considered still “firm” and will ripen in a couple of days. If the avocado feels mushy or very soft to the touch it may be very ripe to overripe.

3. Cucumber

I use Japanese cucumbers which are long and slender. They have few seeds so it’s perfect for sushi rolls. If you can’t find Japanese cucumbers, then use Persian cucumbers are quite similar so they are a great substitute.

If you use English cucumbers, then cut in half lengthwise and remove the seeds with a spoon as they yield too much water inside the rolls. I do not recommend using typical American cucumbers as they have waxy thick skin and too many seeds inside.

4. Sushi Rice

The word “sushi rice” is sometimes used to refer to Japanese short-grain rice outside of Japan, but in Japanese cooking, Sushi Rice (酢飯) means steamed rice that has been seasoned with sushi vinegar and only used for all types of sushi recipes.

Perfectly prepared sushi rice is very important in sushi making. Here are a few things to take note:

  • You’ll need Japanese short-grain rice (I use Koshihikari), cook it well, and season with sushi vinegar. Read my step-by-step tutorial on how to cook sushi rice.
  • Please DO NOT mash the sushi rice when you place it on the nori sheet. You should be able to see individual rice kernel, not mushy rice in the roll.
  • Do not overfill the roll with rice. It’s important to balance to ratio of rice and the fillings. My quick tip is to use a ½-cup measuring cup to fill the rice before you assemble your rolls. That should be enough for half a sheet of nori. With a consistent amount of sushi rice for each roll, all of your sushi rolls will be of even size!

5. Nori (Seaweed)

I use only half a sheet of nori for my recipe and it is sufficient to roll. If you found the nori a little too short, cut down the filling slightly. Keep practicing and you should be able to find the perfect ratio for rolling.

6. Spicy Mayo

All you need is two ingredients for this amazing sauce! It’s creamy, sweet, tangy with the right amount of heat. Please use Japanese mayonnaise for the best flavor. You can buy it from Amazon . The Japanese mayo is essential to make Japanese Potato Salad, Sesame Dressing, Mentaiko Pasta, Okonomiyaki, Casesar Salad, and more!

7. Unagi Sauce

Just a few spoonfuls of unagi sauce gives an extra flavorful boost to the dragon roll. If you can’t find a bottle of unagi (eel) sauce from your local Japanese grocery store, try my Homemade Unagi Sauce recipe. It is totally worth making from scratch, especially if you love making Unadon (Unagi Donburi) or Yaki Onigiri. It’s a good condiment to have in your fridge at all times.

Your Favorite Sushi Rolls Ranked by Calorie Count

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Sushi is a meal for everyone. Going out to sushi is practically an American pastime. However, there are so many sushi rolls to choose that I never know which one to order. Do I want the spicy tuna sushi roll or the rainbow sushi roll? The spider roll or the California roll? This led me to wonder which sushi roll is healthier and which one has fewer calories?

Here I have ranked the most popular sushi rolls so that you too can become a sushi expert. In regards to the high-calorie rolls, the truth hurts, but also sometimes a good sushi roll and a good time are worth it.

11. The Shrimp Tempura Roll

The Shrimp Tempura Roll has the most calories because the shrimp is breaded and fried, giving the shrimp a crunchy, tasty flavor. It has 508 calories, 21 grams of fat, 64 carbohydrates and 20 grams of protein. Even though this sushi has the highest calories, it is ordered by those who are the most adventurous and fearless sushi lovers.

10. Rainbow Roll

The Rainbow Roll is for those who want a little bit of everything. It has 476 calories, 16 grams of fat, 50 grams of carbohydrates and 33 grams of protein. This sushi roll is categorized by an array of fish on top, therefore making it one of the most diverse and protein-packed roll. And although it is high in calories, it makes for one colorful meal.

9. Eel Avocado Roll

Photo courtesy of

Eel is chewy and one of the fattier fishes used in sushi. The Eel Avocado Roll has 372 calories, 17 grams of fat, 31 grams of carbohydrates and 20 grams of protein. This roll is loaded with protein, and though it is good, it requires an advanced sushi palate because the taste does not appeal to everyone.

8. Caterpillar Roll

The Caterpillar Roll is named for the avocado slices on top. It has 329 calories, 5 grams of fat, 60 carbohydrates and 9 grams of protein. Besides the avocado, this role usually contains eel, tobiko (fish roe) and cucumber.

7. Philadelphia Roll

Photo courtesy of

The Philadelphia Roll has salmon and cream cheese, which makes it one of the more caloric sushi rolls. It has 320 calories, 8 grams of fat, 32 carbohydrates and 8 grams of protein. It’s a good comfort roll to order and one of the best ones if you’re into the cream cheese taste with fish.

6. Spider Roll

Photo courtesy by Nicolle Luftman

The Spider Roll is primarily composed of battered crab, adding flavor and calories to an otherwise basic roll. It has 317 calories, 12 grams of fat, 38 carbohydrates and 13 grams of protein. The fried preparation of the crab adds fat however, it is still a very popular and tasty roll.

5. Salmon Avocado Roll

Photo courtesy of Christal Schmid

The Salmon Avocado Roll is packed with health benefits. This sushi roll has 304 calories, 8.4 grams of fat, 42 carbohydrates and 13 grams of protein. It is great because of its omega 3s and healthy fats.

4. Spicy Tuna Roll

Photo courtesy of

The Spicy Tuna Roll has more spice and pizzazz than the regular tuna roll. It has 290 calories, 11 grams of fat, 26 carbohydrates and 24 grams of protein. The delicious “spice” is made with mayonnaise (which adds to the calorie count), hot sauce and green onions.

3. California Roll

Photo courtesy of

The California Roll is a classic. It has 225 calories, 7 grams of fat, 28 carbohydrates and 9 grams of protein. It is the perfect roll for a light meal or beginners trying sushi for the first time.

2. Tuna Roll

The Tuna Roll is also very simple with the added protein. It has 184 calories, 2 grams of fat, 27 grams of carbohydrates and 24 grams of protein. Without the “spicy” tuna component, this roll is a great option with light fish.

1. Avocado Roll

Photo courtesy of

The Avocado Sushi Roll contains the lowest amount of calories because it is one of the simplest rolls to order. An avocado roll contains 140 calories, 5.7 grams of fat, 28 grams of carbohydrates and 2.1 grams of protein. This roll is light and for those averse to fish.

Which Types of Sushi You Should Order if You’re Allergic to Shellfish

Ordering sushi with a shellfish allergy is a nightmare. Every specialty roll consists of the dreaded shrimp, crab, and lobster. I made a list of the most popular sushi rolls that contain absolutely no shellfish. If you have a severe allergy, make sure you double-check the menu and warn your waiter. It’s always better to be safe than sorry.

Note: Order sashimi (fresh slices of fish) and nigiri (raw fish over pressed vinegar rice) with your favorite seafood to guarantee absolutely no consumption of shellfish.

Dynamite Roll

Photo courtesy of

Looking for something a little spicy? Order the dynamite roll, which has yellowtail, bean sprouts, carrots, avocado, cucumber, chili, and spicy mayonnaise.

Hungry Roll

Photo courtesy of

Order this roll when you’re hungry, and you’ll immediately feel satisfied. Spicy tuna on the inside with the crispy seaweed and tempura outside makes this perfect to fulfill every sushi craving.

Teriyaki Roll

Photo courtesy of “How to Make Sushi” on

If you’re not a fish lover, try the teriyaki roll with avocado, chicken, and teriyaki sauce.

Alaskan Roll

Photo courtesy of

Take a wild vacation to Alaska with the delicious combination of smoked salmon, asparagus, and avocado.

Spicy Tataki Roll

Photo courtesy of John L. on

Spice things up with this roll. It’s filled with spicy tuna inside and topped with tuna and avocado on the outside.

Seattle Roll

Photo courtesy of

Try this roll for a delicious combination of cucumber, avocado, and raw and smoked salmon.

Philly Roll

Photo courtesy of

This classic sushi option of cream cheese, avocado, salmon, and sesame seeds will never let you down.

Vegetable Roll

Photo courtesy of

The safest alternative is to stick to the classic vegetable roll. This great vegan and vegetarian option includes a variety of different vegetables. Some popular combinations are cucumber, fresh carrot, scallion, avocado, and asparagus.

Dragon Roll

Photo courtesy of

This roll not only looks adorable but also tastes delicious with the combination of cucumber, avocado, eel, and eel sauce.

Spicy Tuna Roll

Photo courtesy of

The name explains it all, consisting of tuna, mayo, and chili sauce.

B.C. Roll

Photo courtesy of

This delicious combination of grilled salmon skin, cucumber, and sweet sauce is one for the books.

Watch the video: Can Adam Complete Bushidos Spicy Tuna Roll Challenge? Man v Food


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