I remember the arrival of the spicy tuna or dynamite roll in the early 1980s. My father used to treat the family to sushi on most Friday nights. One Friday, the owner and main sushi chef handed us a free sample of his dynamite roll. The heat from the chili oil added a nice kick to finely diced maguro tuna mixed with masago and mayo. Seeing him use the mayo made me cringe at first. I had not been a fan of his prior freebie, a melted cheese maki with clashing flavors of provolone and mirin. Sushi and dairy really do not go well together and I had low expectations. But the mayo added a nice extra creaminess to the finely diced maguro.
These days Spicy Tuna maki is standard in to-go grocery store sushi that I often eat for lunch. Once a novelty maki, it has proven its staying power with a solid combination of interesting flavors.