Tuna Sushi Roll

    1 hour 5 min

    This is a simple, yet easy way to make your own sushi rolls. Nori sheets are rolled with cooked glutinous rice, spiced tuna mix, cucumber and avocado. Serve with wasabi and soy sauce.

    22 people made this

    Serves: 4 

    • 370g uncooked glutinous white rice
    • 600ml water
    • 1 tablespoon rice vinegar
    • 1 (185g) tin tuna chunks in water, drained
    • 1 tablespoon mayonnaise
    • 1 teaspoon chilli powder
    • 1 teaspoon wasabi paste
    • 4 sheets nori (dry seaweed)
    • 1/2 cucumber, finely diced
    • 1 carrot, finely diced
    • 1 avocado, peeled, pitted and diced

    Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

    1. Bring the rice, water and vinegar to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let stand, covered, for about 10 minutes to absorb any excess water. Set rice aside to cool.
    2. Lightly mix together the tuna, mayonnaise, chilli powder and wasabi paste in a bowl, breaking the tuna apart but not mashing it into a paste.
    3. To roll the sushi, cover a bamboo sushi rolling mat with cling film. Lay a sheet of nori, rough side up, on the cling film. With wet fingers, firmly pat a thick, even layer of prepared rice over the nori, covering it completely. Place about 1 tablespoon each of diced cucumber, carrot and avocado in a line along the bottom edge of the sheet, and spread a line of tuna mixture alongside the vegetables.
    4. Pick up the edge of the bamboo rolling sheet, fold the bottom edge of the sheet up, enclosing the filling and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Cut each roll into 6 pieces and refrigerate until served.


    Glutinous white rice, wasabi paste and nori can be purchased in Chinese/Oriental speciality shops.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (13)


    I had really high hopes for this recipe since my husband and I are big sushi fans, especially any spicy rolls. However, this did not taste like restaurant spicy tuna. Instead, I tasted each part (chili powder, tuna, wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry, as noted by other reviewers and somewhat fishy. To the rice, I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry.  -  28 Dec 2010  (Review from Allrecipes US | Canada)


    For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid.  -  23 May 2010  (Review from Allrecipes US | Canada)


    We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier, higher quality pouched tuna, it would be MUCH better.  -  22 Jan 2010  (Review from Allrecipes US | Canada)