Naked Spicy Tuna Roll


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. 😀 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.

More Pictures

15 thoughts on “Naked Spicy Tuna Roll”

  1. Christine -

    I love sushi and have been trying to make it at home. Thank you for the recipe I am going to have to give this a try and see if I can handle the heat!

  2. Ralph Whitbeck -

    Title of post is extremely misleading. 😉

    When I use jalapeños in my rolls I fry them up first. This will soften the heat of the jalapeños quite a bit and brings out more of the natural flavor of the jalapeños then just straight heat.

  3. Ralph Whitbeck -

    Sorry to spam your blog … ok I am not that sorry. I noticed your nutrition info seems really high … especially in the Sodium department … are you factoring in the soy sauce as well into the roll? If not, what makes the sodium so high?

  4. Allison -

    Christine – I hope it turns out well for you! 😀

    Ralph – Hehe yeah, I know.

    How do you fry them? Like… tempura fry? Or just stick a raw jalapeño in hot oil and fry it? Yep salmon sounds yummy too!

    As for the nutrition facts… you get about 500 mg of sodium from the sumeshi, and then you get about 300 something mg of sodium from one jalapeño (I assumed there would be the equivalent of one jalapeño in each roll). Plus small amounts of sodium from each of the other ingredients.

  5. Ralph Whitbeck -

    Yeah just some butter or something in a pan and pan fry it. Like as if you were to caramelize an onion.

    300 mg for a jalapeño? You said you had jarred jalapeño’s that got to be from the processing…I can’t imaging a raw jalapeño having that much sodium.

  6. Allison -

    Okay… I looked back at where I got the nutrition data, and that is one jalapeño worth of canned/jarred jalape&ntildeo, including liquids. That’s what I used, which is why I have the nutrition data that way. If you were to use a raw jalapeño then there is no sodium at all! Oops… 😀

  7. Lara -

    Where are you getting your ‘hot’ jalapeno peppers? I bought a half dozen or so and put a single seeded minced pepper into a batch of cornmeal muffins. It tasted like I had put sweet green pepper in. Very disappointing. 🙁

  8. Allison -

    🙁 I buy a jar of sliced jalapeño peppers from Albertson’s… I believe it is the Albertson’s brand. I find them to be very spicy, but I’m also not super tolerant of spicy foods, so maybe they’re not quite as spicy as I thought they were?

  9. Yvo -

    I know you’re looking at me 😉 It still sounds yummy. I’m eating spicy foods lately a bit! See the egg sandwich on my bento site? I actually wound up pouring Red Devil on that to give it a kick because it was boring and I couldn’t find ketchup (moving made me lose ketchup? and mayo? I dunno why…) Oh, and Red Devil isn’t straight spicy, it’s vinegary, like ketchup, so I like putting it on stuff when I want a nice vinergary kick. Like have you ever had Cantonese style chow mein? I put red vinegar on that usually and sometimes when I want a kick, I put Red Devil instead… sooo good!

  10. Allison -

    Tee hee yes I am. 😀 It does sound yummy… but I can only do so much at a time! Interesting… I have never had Red Devil before, that I know of, so I really have no idea what you’re talking about. 😛 There’s something I have to look into! I probably have had Cantonese style chow mein, but… I don’t really know the difference between that and other styles? So… maybe, maybe not? Hehe when I move, I’ll make sure to keep good track of my mayo and ketchup! I’ll consider myself forewarned… 😀

  11. Anthony Marquis -

    Excellent site for recipes!

    Here’s a great dish that I put together in 20 minutes.

    It’s called Chili Tuna Curry and it is as cheap as chips to make and
    wickedly tasty as well. I think you’re gonna like it!

    Chili Tuna Curry Recipe


    One Large Onion (peeled and roughly chopped)
    1 Inch of fresh ginger (peeled and finely chopped)
    1 flat teaspoon of garlic granules (use fresh garlic if you prefer)
    1 large green pepper (roughly chopped)
    1 large red pepper (roughly chopped)
    3 – 6 table spoons olive oil
    1 tin of chopped tomatoes (400 gram)
    1 tin of tuna in spring water(200 gram) drained
    2 table spoons of tomato puree
    3 table spoons of dark soy sauce
    2 heaped table spoons of Patak madras curry paste
    4 – 6 table spoons of vinegar
    2 flat table spoons of salt
    Fresh groung black pepper
    Juice from 1/2 a lemon
    2 teaspoons of extra hot chili powder (Use less if you prefer)
    Rice cooked


    Fry the onions until medium to dark brown.
    Add garlic and ginger.
    Add peppers and stir-fry on high heat for 5 minutes.
    Stir in curry paste.
    Fork in your Tuna and mix well.
    Add tinned tomatoes and tomato puree.
    Add salt, pepper, chili powder, vinegar, soy sauce
    and lemon juice and stir well.
    Reduce heat and simmer for about 10 to 15 minutes once it’s boiling.

    Dish up on a bed of rice.

    This meal serve four good helpings!

    I kid you not, this is a very tasty and yet cheap meal.
    You’ll love – I bet you!

  12. AlexEu -

    I won’t say how I ended up here(on this page,it kinda akward :))… But I have been looking all over your site and now I want to make sushi so bad! Unfortunately, I can’t find any nori (I’ve been searching like a mad man,my country is kind of small…and boring, and really low on things like japanese food!). Do you have any replacements for nori? I heard of someone that used the skin of a cucumber but I think it will be very hard to roll? Any ideas what I should use instead of nori?