Sushi Handrolls with Spicy Tuna and Avocado

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Fresh nori handrolls filled with spicy tuna, creamy avocado, and seasoned sushi rice for a fun and flavorful Japanese snack. This Japanese-inspired sushi recipe, ready in about 60 minutes, pairs sushi-grade tuna, sriracha sauce, mayonnaise 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
• 2 tbsp sriracha sauce
• 2 tbsp mayonnaise
• 1 ripe, sliced into thin strips avocado
• 2 cups cooked and seasoned sushi rice
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 full sheets, cut in half nori sheets
• 1/2 small, julienned cucumber
• for serving soy sauce
• for serving pickled ginger
• for serving wasabi

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Instructions

1. Step 1: Rinse 1 cup uncooked sushi rice under cold water until water runs clear. Cook according to package instructions to yield 2 cups cooked rice. While hot, gently fold in a mixture of 3 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt. Let cool to room temperature.
2. Step 2: In a bowl, mix 8 oz finely diced sushi-grade tuna with 2 tbsp sriracha sauce and 2 tbsp mayonnaise until well combined and creamy.
3. Step 3: Place half a nori sheet shiny side down on a bamboo mat or clean surface. With wet hands, spread a thin layer of 1/2 cup prepared sushi rice on the left edge of the nori, leaving a 1-inch border.
4. Step 4: Arrange a few strips of 1 sliced ripe avocado and 1/4 julienned cucumber along the rice edge. Top with 2-3 tbsp spicy tuna mixture.
5. Step 5: Roll the nori tightly from the rice edge, forming a cone shape handroll. Seal the edge with a few grains of rice.
6. Step 6: Repeat for remaining nori halves and fillings. Serve immediately with soy sauce, pickled ginger, and wasabi.