Hand-Rolled Spicy Tuna and Avocado Sushi

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

This sushi roll combines fresh spicy tuna with creamy avocado wrapped in perfectly seasoned sushi rice and crisp nori sheets. This Japanese-inspired sushi recipe, ready in about 55 minutes, pairs sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 nori sheets
• 6 oz fresh tuna, diced
• 2 tbsp Sriracha sauce
• 1 tbsp mayonnaise
• 1 medium ripe avocado, sliced
• for serving soy sauce
• for serving wasabi paste
• for serving pickled ginger

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup of sushi rice under cold water, swirling and pouring off water 3 times until clear, then drain completely. Combine with 1 1/4 cups water in a pot, cover, bring to a boil over medium-high heat, then reduce to low and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 10 minutes.
2. Step 2: In a small bowl, whisk together 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon until rice is shiny and slightly sticky; cool to room temperature.
3. Step 3: In another bowl, mix 6 oz diced fresh tuna with 2 tbsp Sriracha sauce and 1 tbsp mayonnaise until well combined and spicy.
4. Step 4: Place a bamboo sushi rolling mat on a clean surface and lay one 7x8 inch nori sheet shiny side down. Wet your hands and spread about 1/2 cup of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
5. Step 5: Arrange a line of spicy tuna mixture and 3-4 slices of avocado along the bottom edge of the rice. Using the mat, roll the sushi tightly away from you, applying firm pressure to shape a neat roll. Seal the edge with a little water.
6. Step 6: Using a sharp, wet knife, slice the roll into 6 equal pieces. Repeat steps 4-6 for remaining nori and fillings.
7. Step 7: Serve the rolls with soy sauce, wasabi paste, and pickled ginger on the side for dipping and palate cleansing.