Dive into sushi perfection with this easy to make canned tuna sushi recipe.
Creamy avocado, crisp cucumber, and smooth mayo combine for a flavorful twist on traditional sushi.
Perfect for gatherings or a quick snack, serve with pickled ginger and soy sauce.
Ready to roll? Try this easy canned tuna sushi with cucumber, avocado, and mayo today!
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Shake up your sushi game with this canned tuna sushi featuring refreshing cucumber, creamy avocado, and smooth mayo.
This delightful variation offers a convenient twist on traditional sushi, making it accessible for sushi novices and enthusiasts alike.
To prepare, simply combine canned tuna with mayo, spreading it over a sheet of nori alongside slices of crisp cucumber and creamy avocado.
Roll tightly, slice, and enjoy!
Ideal for a variety of occasions, serve this sushi as an appetizer for gatherings, a quick lunch, or a light dinner. Pair it with pickled ginger, wasabi, and soy sauce for an authentic sushi experience.
The creamy texture of avocado complements the savory tuna and smooth mayo perfectly, while the crispness of cucumber adds a refreshing crunch.
This sushi variation offers a balance of flavors and textures that's sure to delight your taste buds.
Whether you're hosting a dinner party, craving a quick snack, or looking for a creative lunch option, canned tuna sushi is a versatile and delicious choice.
Enjoy the convenience of canned tuna without compromising on flavor.
Bursting with creamy avocado, crunchy cucumber, and savory tuna mayo, this delectable sushi variation is a true delight for your taste buds.
Whether you're hosting a gathering or craving a quick snack, this tuna mayo sushi is the perfect choice.
Simply roll, slice, and serve with pickled ginger and soy sauce for a dish that is sure to impress.
After some other delicious and easy to make sushi recipes? Why not try this hosomaki recipe, spicy tuna sushi roll, or California sushi roll recipe?
Why You'll Love This Recipe
- This canned tuna sushi recipe is quick to make.
- Uses pantry staples like canned tuna and mayo.
- Customizable: Adjust ingredients to suit personal taste preferences.
- Perfect for gatherings when served as appetizers or a quick homemade snack, or even for lunch boxes!
- Budget-friendly.
- Beginner-Friendly: Simple recipe for sushi novices to master with ease.
- Great to serve for lunch boxes, a light dinner, or even as appetizers for parties and pot lucks.
Cost To Make
Estimated cost = $9.50 or $1.58 a roll
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
For the Sushi Rice
- Sushi Rice
- Water
- Sushi Vinegar
- Caster Sugar (Super Fine Sugar)
- Salt
For the Filling
- Canned Tuna: Drained.
- Avocado: Deseeded.
- Cucumber: Deseeded and cut into strips.
- Nori Sheets: Seaweed sheets.
- Mayonnaise: We Recommend using Japanese mayo but you can use any mayo you like.
Instructions
This recipe for canned tuna sushi makes 6 sushi rolls. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Making the Sushi Rice
Step One: Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
Step Two: Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.
Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
Step Three: Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
Allow the rice to cool completely.
Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
Step One: In a medium sized mixing bowl, combine the drained canned tuna and mayonnaise. Set aside.
Putting It All Together
Step One: Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
Step Two: Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
Step Three: Wet your fingers with water. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the center of the cut nori,
Step Four: Place some tuna and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
Step Five: Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs.
Roll the nori sheet upwards, over the filling to the top edge of the nori sheet.
When rolling the sushi, press firmly on the bamboo sushi rolling mat. Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
Step Six: Repeat steps 2 to 5 for remaining ingredients.
Step Seven: Cut each sushi roll into bite sized pieces with a sharp knife.
It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Tips for Success
- Apply gentle yet firm pressure when rolling the sushi to create tight and compact rolls, preventing them from unraveling.
- Use a sharp, dampened knife to slice the sushi rolls, wiping the blade clean between cuts to achieve neat and uniform pieces.
- Work with damp hands to help prevent the rice from sticking to your fingers.
Substitutions / Variations
- Spicy Tuna Mayo: Add a kick to the filling by mixing sriracha or chili flakes into the tuna mayo mixture for a spicy twist.
- Crunchy Roll: Incorporate tempura flakes or crushed crispy onions into the filling for added texture and crunch.
- California Roll: Include imitation crab meat along with cucumber and avocado for a classic California roll with a tuna mayo twist.
- Rainbow Roll: Top the sushi roll with assorted thinly sliced raw fish such as salmon, tuna, and yellowtail, along with avocado and cucumber, for a colorful and flavorful variation.
Serving Suggestions
- Arrange the tuna mayo sushi rolls on a platter with pickled ginger, wasabi, and soy sauce for a stunning appetizer or party tray.
- Bento Box: Pack the sushi rolls alongside sushi rice, edamame, and seaweed salad for a complete and satisfying lunchbox meal.
- Sushi Bowl: Transform the sushi ingredients into a deconstructed sushi bowl with sushi rice, sliced cucumber, diced avocado, and shredded nori, drizzled with soy sauce and sesame seeds.
- Sushi Burritos: Wrap the Tuna Mayo Sushi filling in a large sheet of nori along with sushi rice and additional veggies like lettuce and carrots for a portable and hearty sushi burrito.
Storage
This canned tuna sushi is best stored in an air tight container in the fridge for up to 2 to3 days.
FAQ
Yes, canned tuna can be used for sushi, especially when mixed with mayo and other ingredients.
For sushi, you could use any kind of canned tuna, but it is recommended to use a neutral flavored canned tuna, such as one in oil or brine.
Yes, you can substitute regular mayo for Japanese mayo in sushi recipes.
However, Japanese mayo tends to be creamier and slightly sweeter.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you're about to make.
Or maybe you're just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Canned Tuna Sushi Recipe
Ingredients
For the Rice
- 1 cup (200 grams, 7.05 ounces) uncooked sushi (short grain) rice
- 1 ½ cups water
- 2 tablespoons sushi vinegar
- 2 teaspoons caster sugar super fine sugar
- ½ teaspoon salt
For the Filling
- 6 (200 grams, 7.05 ounces) canned tuna, drained
- 65 grams (2.29 ounces) Japanese Mayonnaise
- 100 grams (3.53 ounces) Avocado deseeded, ripe but firm, sliced into long strips
- 1 medium sized (150 grams, 5.29 ounces) Cucumber sliced into long strips
- 3 nori sheets seaweed sheets
Instructions
Making the Sushi Rice
- Rinse the sushi rice until the water runs clear (this could take 3-4 rinses). Completely drain the rice and then place in a saucepan.
- Add 1 ½ cups water to the rice and bring the water to a boil over medium to high heat.Once at a boil, reduce the heat to low, gently stir, and cover with a lid. Cook for 15 minutes. Remove from heat and allow to rest for 15 minutes covered.
- Transfer the rice to a glass mixing bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.
- Allow the rice to cool completely.
- Once cool, cover with a damp tea towel and place in the fridge for 5 to 10 minutes.
For the Filling
- In a medium sized mixing bowl, combine the drained canned tuna and mayonnaise. Set aside.
Putting It All Together
- Cut the longer side of the nori (seaweed sheets) in half. Most seaweed sheets are using 21 cm x 19cm or 8.27 inches x 7.48 inches).
- Wrap your bamboo rolling mat with plastic wrap. Then place a cut nori sheet on a bamboo rolling mat shiny side down.
- Wet your fingers with water. Spread about ½ cup (100 grams, 3.53 ounces) of cooked sushi rice over the center of the cut nori.
- Place some tuna and mayo mixture, avocado, cucumber strips into the nori sheet lengthwise.
- Placing your fingers on top of your filling, lift the bottom edge of the bamboo rolling mat with your thumbs. Roll the nori sheet upwards, over the filling to the top edge of the nori sheet. When rolling the sushi, press firmly on the bamboo sushi rolling mat. Continue rolling until the top edge of the seaweed is completely covered by the sushi mat.
- Repeat steps 2 to 5 for remaining ingredients.
- Cut each sushi roll into bite sized pieces with a sharp knife.
- It can be easier if you lightly dampen your knife with water and wipe the knife between cuts.
- Serve as is, or with soy sauce, sushi ginger, or Japanese mayonnaise.
Notes
- If you don't have a a bamboo mat, you could use plastic wrap to roll your sushi. Simply place the nori sheet on the plastic wrap, add rice and fillings, then carefully roll it up using the wrap to shape and tighten.
- Keep your hands moist to prevent sticking and ensure a smooth roll.
- When cutting your sushi into pieces, use a sharp non-serrated knife.
- It can also help to dampen the blade of your knife with water before cutting. This can help prevent the rice from sticking and tearing the nori.
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