Sriracha Tuna Rolls - BASICS Recipe


This recipe was developed by Quabbin Harvest board member Cristina Garcia. This exciting dish is made with ingredients that are part of our BASICS program, which offers pantry staples at very affordable prices. 


Brown Rice Sriracha Tuna Rolls

Feed your family the BASICS

Cost at Quabbin Harvest: $3.15 per nourishing serving!

Use this technique to roll up other favorites. Sweet potato, avocado, cucumber, carrots etc. Makes a great school lunch!


Yield: 36 pieces


1 cup short grain brown rice
1 3/4 cups water
1 tablespoon rice vinegar
2 teaspoons sugar


1 can tuna
2 1/2 tablespoons mayo
2 teaspoons Sriracha
1/2 teaspoon salt


3 sheets of nori, cut in 1/2  


1 teaspoon wasabi powder (mix according to package directions)
Pickled ginger for serving
Tamari for serving


Sushi mat and plastic wrap (optional)


Combine rice and water in a pot bring to a boil, reduce to a simmer and cover with a tight fitting lid. Cook for 45min. Remove from the heat, let steam with the lid on for 10 minutes. 


Whisk sugar into rice vinegar. Stir into rice, let cool briefly. In another bowl combine tuna and next three ingredients, mix well.


Wrap sushi mat in plastic wrap. Place 1⁄2 sheet of nori, rough side down, at the bottom of sushi mat or clean surface. With wet fingers spread thin layer of rice (approx. 3 tablespoons) across nori, leave 1/2” border at the top and bottom. 


Place 2 tablespoons of tuna close to the bottom third of the rice, with or without the mat, begin rolling the nori up and over the tuna. Gently squeeze the bamboo mat to secure the filling (be careful if rolling without mat to dry your hands completely before compressing gently). 


Once roll is secure, use a clean wet knife to cut roll in 1⁄2 and then your two halves in thirds so you end up with 6 pieces. Serve with wasabi, pickled ginger and tamari or soy sauce.



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