Allison Day


Hot hot hot! This is another spicy tuna roll, but it gets it’s heat from a completely different source. Instead of the Sriracha sauce that is in normal spicy tuna rolls, this one has a jalapeno as one of it’s fillings. Even though it has cream cheese to soothe your taste buds… it really doesn’t help much. Or so I hear. To be honest, I made Son try this one, and I didn’t even have a bite! If I had, I guarantee I would have been running around the kitchen with tears running down my face. :D Those of you who are like me and not huge spicy fans… yeah you, you know who you are!… this one isn’t for you. However the rest of you who adore spicy foods… yes I know you know who you are too!… you will love this!

  • 6 sheets nori
  • 3 cups sumeshi
  • 1 cucumber
  • 4 oz cream cheese
  • 6 jalapeño peppers or a bunch of sliced jalapeños from a jar (this is what I used)
  • 6 oz sashimi-grade tuna
Cooking Directions
  1. Cook sushi rice.
  2. Cut cucumber into sticks.
  3. Slice jalapeños… but be careful! Don’t get the oils in your eyes! Discard the stem.
  4. Slice tuna into 1/2 inch by 1/2 inch by 2-3 inch sticks, against the grain.
  5. Roll the sushi, using a few sticks of cucumber, some cream cheese, a sliced jalepeño and some tuna as your fillings.

Serving Size: 1 roll Naked Spicy Tuna Roll

  • Calories: 218
  • Fat: 6g, 10% DV
  • Saturated Fat: 3g, 17% DV
  • Cholesterol: 31mg, 10% DV
  • Sodium: 965mg, 40% DV
  • Total Carbohydrates: 29g, 10% DV
  • Dietary Fiber: 2g, 7% DV
  • Sugars: 17g
  • Protein: 10g, 20% DV
  • Vitamin A: 29%
  • Vitamin C: 11%
  • Calcium: 3%
  • Iron: 7%
  • Magnesium: 6%
  • Potassium: 5%

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.

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