Maguro Karakuchi Spicy Tuna


Amazing. Just… amazing. That’s the only way I know how to describe this roll (okay, so not the only way, but definitely one of the best ways!) This has been added to my list of my favorite sushi rolls, so it’s gotta be good, right? The Sriracha sauce adds a pleasant kick, but it’s mellowed out by the mayonnaise so it’s perfect for those of us who don’t like super spicy foods. The tobiko adds a wonderful crunch to the sushi, and the green onion brightens it up a little. Overall, it’s a delicious roll! (As for the name of the roll, I cannot for the life of me remember where I found this roll, but this is what they called it and I can’t really come up with a better name 😛 )

You also should try the sauce for this (mayonnaise, Sriracha, masago, and green onion) mixed into canned tuna and sandwiched between two slices of toasted bread… it’s absolutely scrumptious! 😀 Whenever I have leftover masago or tobiko in the fridge, I make this for lunch… filling and just delicious! I love it. 🙂

As for the Sushi Day shirts, we have had a few delays in getting the order form up, so hopefully it will be up by the end of this week! Keep your fingers crossed!

  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi grade tuna
  • 4 tbsp mayonnaise
  • 2 tsp Sriracha sauce
  • 4 tsp tobiko or masago
  • 4 tbsp green onion
Cooking Directions
  1. Cook sushi rice.
  2. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  3. Cut green onions into small pieces.
  4. Mix mayonnaise, Sriracha sauce, tobiko, and green onion together.
  5. Roll the sushi, using several slices of tuna and about one tablespoon of the sauce as your fillings.
  6. Enjoy!

Serving Size: 1 roll Maguro Karakuchi Spicy Tuna

  • Calories: 231
  • Fat: 8g, 13% DV
  • Saturated Fat: 1g, 7% DV
  • Cholesterol: 55mg, 18% DV
  • Sodium: 639mg, 27% DV
  • Total Carbohydrates: 28g, 9% DV
  • Dietary Fiber: 1g, 5% DV
  • Sugars: 17g
  • Protein: 10g, 20% DV
  • Vitamin A: 29%
  • Vitamin C: 15%
  • Calcium: 1%
  • Iron: 8%
  • Magnesium: 5%
  • Potassium: 4%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures

28 thoughts on “Maguro Karakuchi Spicy Tuna”

  1. Ralph Whitbeck -

    From the time I started reading this blog I was hoping for something like this. I could never get my spicy part of the spicy tuna right.

    Can you post a picture of what the Srirachia sauce looks like? I wouldn’t have the slightest idea what to or where to look for it?

    Hey remember SuperBowl is coming up. Might be a good time to resurrect a certain user inspired Chicken Wing Roll 😉

  2. JBagley -

    Could you explain what Srirachia sauce and tobiko is? Maybe post a pic of it?

    This roll sounds awesome, just want to find out what the above ingredients are! 😀

  3. makkdaddy925 -

    Srirachia sauce is a red pepper sauce. You may have seen it before and not know it. It comes in a clear plastic bottle with a green twist top. Similar to a mustard bottle. It has white writing on it with a white rooster in the middle. If eaten just plain, on something of course, it is very hot for the non-spicy lover. I like hot sauces and this one is very tasty. I use it on anything to give it a nice warm kick. Good pictures can be found on the web in Google images. Very easy to find in most grocery stores if you look in the Asian section. Enjoy.

  4. Eric Henry -

    Everything looks beautiful!

    Any tips on getting some good raw fish? I live in a smaller city in Michigan, so a fish market is non-existant. We do have a couple of oriental (asian?) markets here, but I’m not sure what’s good and what will kill me.

    On a side note, everytime I hit the period and comma key a picture pops up. You should definitely tell Son.

  5. Allison -

    Ralph – I was so ready to point you to the glossary because I could have sworn that we had a pic of it there, but then I looked, and crud. We don’t. A Google image search will turn up some pictures of it, and I will also try to take a picture of my bottle and get it up soon. 🙂 Hehe and yes, that is a fantastic idea! 😉

    alice – Thanks! Yep, this is delicious! 😀

    JBagley – makkdaddy’s description is pretty good, I’m glad he helped (thanks makkdaddy925!) Tobiko is a type of fish eggs, very small and orange in color (although you can find flavored ones that are red or green). Next time I buy some I will definitely post a picture of it in my glossary, but typically you can find them in Japanese stores near the sashimi. As with the Sriracha, I could have sworn I had a picture of them, but apparently not!

    Eric – Typically if a fillet is marked “sashimi grade”, then it is safe to eat. Otherwise… I would be really careful especially since you don’t have a fish market available.

    makkdaddy925 – Thanks for the help!

  6. Lara -

    I know a lot of the jarred stuff is available online through Of course, if you’re NOT in the US, and a lot of us aren’t, the cost of shipping, customs etc is often prohibitive in getting them. 🙁

    Right now, I’m trying to find out if one of our local stores carries Dulce de Leche.

    I purchased some “sushi grade” ahi tuna, and Pacific salmon when I first started making sushi but wasn’t happy with the quality so it’s something I’m still looking for. I use a lot of shrimp in my rolls though. No tempura shrimp yet though.

  7. Lara -

    That was me “Anonymous” above. Just updated my browser and it’s messed up all my automatic password fill in’s etc. I don’t want to be Anonymous … can you refresh my memory as to what do I have to do?

  8. Allison -

    jennie – Dang it. I always do that hehe. Gotta go fix that typo!
    Yvo – Even though I know you aren’t a big fan of spicy, I think you would like this. It has a little bitty kick to it, but with the green onions and tuna and mayo… it’s really quite good! 🙂

  9. SushiWeek? -

    Recently started reading this blog… always interesting to read about sushi.. Though better to eat it.

    BUT.. I think I’m going to have to chide you about the title. Maybe “Sushiweek” would be more appropriate given the frequency of publication? 😉

  10. Eric Henry -

    Sorry it took me so long to respond, I totally forgot to check back!

    Win XP Home SP2
    Mozilla Firefox

    It seems that it’s just navigating the pictures forward and backward with the ‘,’ and the ‘.’ It won’t do it until after you’ve viewed the pictures…

  11. Son -

    Eric, thanks for the information! I’m currently working on a Mac. But as soon as I can get my hands on a PC, I will be sure to debug this. 🙂

  12. Felix -

    I just found your sushi-site an I have to say: great.
    Very creative recipes ( I will try some of them). And the pictures look so “yummy” !

    Good work!

  13. Allison -

    SushiWeek? – Haha yeah I know… I have been so ridiculously busy with school and everything lately, that I just haven’t had time to get posts up! I still think Sushi Day is a good name for it though… because even if I can’t post every day, every day is a good day to eat sushi! 😀

    Eric and Son – I’ll just let you boys figure this out. 🙂

    Felix – Thanks! 🙂

  14. White On Rice Couple -

    We’ve always wanted to make this because eating this at restaurants can get so expensive!! Especially when there is the both of us. Thanks for the inspiration ! We can save lots of money when we start making this.

  15. Allison -

    White on Rice Couple – Thanks! These are really good… and definitely save money compared to eating at a restaurant! A piece of tuna can be a little expensive… until you realize how much sushi you can make from just one piece! 😀

    Will – Thanks! 🙂

  16. Kevin -

    I made these today, with some alterations, and it was delicious! Thank you! There’s no way of getting sriracha or good tuna where I live, so I used a sweet thai chili sauce and a few drops of Tabasco, and subbed salmon for tuna. But what REALLY hit the spot was serving this as Gunkan-rolls with a generous dollop of the sauce on top.

  17. michell -

    I love spicy rolls. Before I knew the spicy sauce was made with sriracha, I experimented in my kitchen to try to duplicate the taste. I used mayo, Franks Red Hot, and a dash of sesame oil. It doesn’t taste exactly the same, but it sure is spicy and tasty!

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