Suko-Style Tuna Sushi Roll with Avocado and Spicy Mayo

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A fresh sushi roll inspired by San Antonio’s popular Suko Japanese Cuisine, featuring seared tuna, creamy avocado, and a spicy mayo kick. This Japanese-inspired sushi recipe, ready in about 35 minutes, pairs sushi rice, nori sheets, fresh tuna loin 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

• 2 cups cooked and seasoned sushi rice
• 4 nori sheets
• 8 oz, cut into thin strips fresh tuna loin
• 1 medium, sliced avocado
• 1/2 medium, julienned cucumber
• 1 tsp sesame oil
• 2 tbsp soy sauce
• 3 tbsp mayonnaise
• 1 tbsp Sriracha sauce
• 1 tbsp toasted sesame seeds
• optional, for serving wasabi paste
• optional, for serving pickled ginger

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp mayonnaise and 1 tbsp Sriracha sauce to make the spicy mayo. Set aside.
2. Step 2: Lightly brush 8 oz fresh tuna loin strips with 1 tsp sesame oil and sear them quickly in a hot skillet over high heat for 20 seconds per side until just browned on the outside but still rare inside. Remove and slice thinner if needed.
3. Step 3: Place 1 nori sheet on a bamboo sushi mat. With wet hands, spread about 1/2 cup cooked and seasoned sushi rice evenly over the nori, leaving a 1-inch border at the top.
4. Step 4: Arrange a line of seared tuna strips, 1/4 sliced avocado, and 1/8 sliced cucumber juliennes across the center of the rice.
5. Step 5: Drizzle a thin line of spicy mayo over the fillings, then roll the sushi tightly using the bamboo mat, sealing the edge with a little water.
6. Step 6: Repeat for remaining nori sheets and fillings. Using a sharp knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts.
7. Step 7: Sprinkle 1 tbsp toasted sesame seeds over the rolls and serve immediately with soy sauce, wasabi paste, and pickled ginger if desired.