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Cannabis-infused spicy tuna roll recipe

Cannabis-infused spicy tuna roll recipe

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Yield

6 servings

Prep Time

10 minutes (not including rice cook time)

Cook Time

n/a

Difficulty

Medium

Table of contents

Equipment needed: bamboo sushi rolling mat, knife 

Spicy tuna rolls are a staple on sushi menus at Japanese restaurants across the globe, but did you know they’re easy to make at home? With a couple tools and the right ingredients, sushi at home can be quick and easy. Better still, it can be infused with cannabis too! These delicious rolls are turned into scrumptious edibles with the addition of The Cannigma’s infused sriracha mayo

Why make edibles? 

Although smoking is perhaps the most classic method of cannabis consumption, edibles are a close second. As the cannabis industry has evolved, so too have edibles. Where once the only homemade edibles were brownies, cookies, and the like, today you can make nearly any dish into an infused creation, usually with a simple tweak to the original recipe. 

Edibles eliminate the smell and carcinogens that come with smoking cannabis and provide a discreet dosing method with long-lasting results. If you can read a recipe, you can whip up an edible your stomach desires. 

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Common mistakes with edibles 

  • Don’t eat too much at once. The main concern with homemade edibles is imprecise dosing. Edibles are processed through your digestive system, where the THC is converted to 11-hydroxy-THC, a compound that’s twice as strong as the original. Since edibles can take between 90 minutes to two hours to kick in, it’s important not to eat too much at once. 
  • Store your edibles well. Edibles should be kept in an air-tight container in a cool dark place, either in the fridge or a cabinet, depending on the ingredients. Your edibles should always be well labeled to prevent accidental consumption and kept out of the reach of kids and pets. 

Dosing your edibles 

The golden rule with edibles is to start low and go slow. Allow yourself a full two – three hours to feel the effects of the edibles before you decide if more is necessary. Remember, you can always have more – but you can’t have less, and you don’t want to green out over a sushi roll. 

This recipe calls for infused sriracha mayo, a favorite recipe from The Cannigma Cookbook. Sriracha mayo calls for a cannabis distillate, but you can also use an infused oil, you may just need a little more since it’s often less concentrated. 

This spicy tuna roll recipe comes from Just One Cookbook, and is easily infused with sriracha mayo. 

Ingredients

Adjust Servings:
+
  • 4.5 cups

    sushi rice, cooked

  • 12 oz

    sashimi-grade tuna, minced

  • 0.75 cup

    infused sriracha mayo, plus additional for topping

  • 1.5 tsp

    roasted sesame oil

  • 6

    finely chopped green onions/scallions

  • 3

    sheet nori

  • 6 tbsp

    toasted white sesame seeds

  • 4.5 cups

    sushi rice, cooked

  • 340 grams

    sashimi-grade tuna, minced

  • 0.75 cup

    infused sriracha mayo, plus additional for topping

  • 1.5 tsp

    roasted sesame oil

  • 6

    finely chopped green onions/scallions

  • 3

    sheet nori

  • 6 tbsp

    toasted white sesame seeds

Instructions

  1. Cook rice according to package instructions. Set aside to cool and leave covered. 
  2. Place a layer of cling wrap on your sushi rolling mat. 
  3. In a medium bowl, add the tuna, sriracha mayo, sesame oil, and half of the green onions. 
  4. Slice the sheet of nori in half, lengthwise. Place it shiny side down on the rolling mat. Spread ¾ c of rice evenly and sprinkle with sesame seeds. 
  5. Flip the nori so the rice side is facing down on the plastic and align it with the bottom edge of the rolling mat. Spread 1/6 of the tuna mix on the edge of the nori. 
  6. Time to roll! Keeping the filling in place with your index fingers, use your thumbs to grab the bottom edge of the rolling mat and roll into a tight cylinder. Continue to roll it until all of the nori is rolled, keeping gentle pressure on the mat to keep the roll in place. 
  7. Cut the roll in half and cut each half into three more pieces. Wipe the knife down in between cuts to prevent rice from sticking. 
  8. Top with more sriracha mayo and the remaining green onions. 
  9. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onions. 

Chef Jordan’s Tip

If you find the rice is sticking to your fingers when you roll, combine ¼ c water with 2 tbsp of unseasoned rice vinegar and dip your fingers in this mix before touching the rice. 

You can also add tempura bits to the tuna mix for a delightful crunch in each roll. 

The Cannigma is reader-supported. If you buy from one of the links in this article, including via the Amazon associate program, we may earn a commission (at no extra cost to you).

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