Spiced Tuna Sushi Rolls with Avocado and Cucumber
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 ready in about 50 minutes pairs finely diced sushi-grade tuna, uncooked 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tuna Sushi Rolls with Avocado and Cucumber take to make?
Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Tuna Sushi Rolls with Avocado and Cucumber?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep finely diced sushi-grade tuna from drying out.
Can I substitute ingredients in Spiced Tuna Sushi Rolls with Avocado and Cucumber?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tuna Sushi Rolls with Avocado and Cucumber for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Tuna Sushi Rolls with Avocado and Cucumber?
Japanese sushi like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
