Spiced Tuna Sushi Rolls with Avocado and Cucumber

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Fresh sushi rolls filled with spiced tuna, creamy avocado, and crunchy cucumber, offering a balanced flavor and texture in every bite. This Japanese-inspired sushi recipe, ready in about 50 minutes, pairs sushi-grade tuna, sushi rice, 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 4, 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

• 8 oz, finely diced sushi-grade tuna
• 1 cup uncooked sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 small, thinly sliced avocado
• 1/2 medium, julienned cucumber
• 1 tbsp sriracha sauce
• 2 tbsp mayonnaise
• 4 full sheets nori sheets
• for serving soy sauce
• for serving wasabi
• 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 uncooked sushi rice under cold water until water runs clear. Cook rice according to package instructions. While warm, mix in 3 tbsp rice vinegar, 1 tbsp sugar, and 1/2 tsp salt, stirring gently. Allow to cool to room temperature.
2. Step 2: In a small bowl, combine 8 oz finely diced sushi-grade tuna with 1 tbsp sriracha sauce and 2 tbsp mayonnaise. Mix until evenly coated and slightly spicy.
3. Step 3: Place a bamboo sushi mat on a clean surface and lay a sheet of nori (1 of 4 sheets) shiny side down. With wet hands, spread a thin, even layer of prepared sushi rice over the nori, leaving a 1-inch border at the top.
4. Step 4: Arrange strips of 1 small thinly sliced avocado and 1/2 julienned cucumber lengthwise across the rice near the bottom edge. Spoon a line of the spiced tuna mixture on top of the vegetables.
5. Step 5: Using the bamboo mat, roll the sushi tightly from the bottom to the top border, sealing the edge with a little water. Repeat for remaining sheets.
6. Step 6: Using a sharp knife dipped in water, cut each roll into 6-8 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger on the side.