Spicy Tuna California Rolls with Avocado

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh tuna and avocado wrapped in sushi rice and nori, with a subtle heat from chili oil for balance. This Japanese recipe, ready in about 40 minutes, pairs sushi rice, rice vinegar, sugar 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.

Prep: 40 min Serves 2 Japanese cuisine 320 cal/serving

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Ingredients

180g sushi rice
10ml rice vinegar
5g sugar
2g salt
120g fresh tuna
100g avocado
2 nori sheets
5ml chili oil

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Amazon Basics Color-Coded Dishwasher Safe Kitchen Knife Set, 12-Piece with Ergonomic Handles, Non-stick Sharp Blades, 6 Knives with 6 Blade Guards, Multicolor, 13.88 x 4.13 x 1.38 inch
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Instructions

Step 1: Cook 180g sushi rice according to package instructions. While hot, mix with 10ml rice vinegar, 5g sugar, and 2g salt. Spread onto a bamboo sushi mat lined with plastic wrap.
Step 2: Slice 120g fresh tuna into thin strips. Halve 100g avocado and remove pit, then slice thinly.
Step 3: Place nori sheet shiny-side down on mat. Spread sushi rice evenly over nori, leaving 2cm border at top.
Step 4: Arrange tuna strips and avocado slices horizontally in center of rice. Roll tightly using mat, pressing gently to seal.
Step 5: Slice roll into 6 pieces. Drizzle with 5ml chili oil. Serve immediately with pickled ginger.