Sushi-Inspired Spicy Tuna and Avocado Roll

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A fresh sushi roll combining spicy tuna with creamy avocado and crisp cucumber for balanced flavors and textures. This Japanese-inspired sushi recipe, ready in about 20 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 350 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.

Ingredients

• 6 oz, finely diced sushi-grade tuna
• 1 tbsp sriracha sauce
• 1 tbsp mayonnaise
• 1 cup, cooked and cooled short-grain sushi rice
• 2 tbsp rice vinegar
• 1 tsp sugar
• 2 nori sheets
• 1/2, sliced into thin strips avocado
• 1/4 cup, julienned cucumber
• 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: In a small bowl, mix 6 oz finely diced sushi-grade tuna with 1 tbsp sriracha sauce and 1 tbsp mayonnaise until evenly combined and spicy.
2. Step 2: Season 1 cup cooked sushi rice with 2 tbsp rice vinegar and 1 tsp sugar, folding gently to combine and let cool.
3. Step 3: Place 1 nori sheet shiny side down on a bamboo sushi mat. Spread half of the seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
4. Step 4: Arrange half of the spicy tuna mixture, 1/4 avocado sliced into thin strips, and 2 tbsp julienned cucumber in a line along the bottom edge of the rice.
5. Step 5: Using the bamboo mat, roll tightly from the bottom edge, sealing with the exposed 1-inch nori border. Repeat with the second sheet.
6. Step 6: Using a sharp knife, slice each roll into 6 pieces, wiping the knife clean between cuts. Serve with soy sauce, wasabi, and pickled ginger.