How To Make Tuna Sushi Rolls

Learn to make Tuna Sushi Rolls using canned tuna for a simple, kid-friendly meal like those from a sushi restaurant. Create sushi at home with no special equipment in easy steps. This sushi recipe is gluten-free and very customizable. Made by layering sushi rice, tuna, cucumbers, and avocado, wrap in nori (edible seaweed), and add a spicy kick with sriracha sauce.

Making sushi, especially this tuna roll, is a fun and interactive activity for young children, allowing them to choose their favorite veggies for the filling. Kids become sushi chefs with this kid-friendly recipe that they can easily prepare on their own. These maki rolls are very versatile. You can swap out the albacore tuna for canned chicken or salmon, or go vegetarian with veggies and cream cheese. You can make a California roll with crab, avocado, and cucumber or swap the canned fish for fresh fish. Make sure to purchase sashimi-grade tuna from a fish market if you go that route to ensure your fish is fresh and safe to eat raw. Like our other dishes, homemade sushi rolls teach valuable kitchen skills and make delicious, convenient appetizers.

Ingredients

• 1.5 cups cooked sushi rice
• 2-3 tablespoons seasoned rice vinegar ✅
• 2 nori sheet ✅
• 5 ounces albacore tuna in water
• 1/2 cucumber, cut into strips
• 1/2 avocado, cut lengthwise

Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.

How To Make

It works best to use day old leftover rice that is cold. If you make the rice the same day, just make sure it’s completely cooled before using. You do need to use sushi rice for the recipe. This rice is sticky rice that holds the roll together.

To cook the rice, follow the directions on the back of the bag of sushi rice, use a rice cooker, or you can make Instant Pot Sushi Rice.

After cooking the rice, add 2-3 tablespoons of seasoned rice vinegar using a sideways chopping motion. It must be sushi vinegar, also known as rice vinegar, not regular vinegar or apple cider vinegar whose flavors are too strong for rice. Seasoned rice vinegar is just rice vinegar with a little sugar and salt added for flavor. Rice vinegar is needed to help with the consistency of the rice and when using raw fish, it helps balance the acidity.

After you have the rice cooked and cooled, you’re ready to roll the homemade sushi.

Lay a piece of nori, or seaweed sheets, shiny side down, on a bamboo mat or plastic wrap if you do not have a bamboo mat.

Spread 3/4 cup rice mixture onto each sheet of nori, leaving a little space without rice on top. Be sure to not add too much rice or the roll will start to get too big and is hard to eat.

Top each roll with small pieces of cucumber, avocado, and tuna mixture in an even layer. You can choose any additional ingredients you want in your tuna sushi roll and add at this point. If you want to make a spicy tuna mixture, add chili oil or sriracha mayo to the tuna before adding it to the roll.

Roll nori tightly around veggies and tuna, continue rolling, removing plastic wrap as you go if using.

Wet fingers in water, run them along the top portion of the nori, and finish rolling. The water seals the roll, keeping it wrapped together.

Place the roll onto a cutting board. Using a sharp knife, slice the roll in half, and then into thirds.

These sushi rolls are best if served right away. Dip in soy sauce (tamari for GF), sriracha mayo, or your favorite sauce.

Fresh Tuna Substitution Options

Tuna, a versatile and widely enjoyed fish, comes in various varieties, each offering distinct flavors and textures. In the realm of sushi and sashimi, there are a few standout types of tuna; Yellowfin (often found as ahi tuna steaks) Bigeye, and Bluefin tuna. Yellowfin tuna, with its vibrant pink to reddish appearance, offers a mild, slightly nutty flavor coupled with a firm texture, making it a favorite. Meanwhile, Bigeye tuna boasts a darker red flesh and a rich, buttery texture known for its melt-in-the-mouth experience. Bluefin tuna is one of the most sought-after tunas for sushi, though overfishing and its popularity makes it expensive and hard to come by. Known for its melt-in-your-mouth texture and deep red coloring, Bluefin Tuna has the darkest and fattiest flesh of all the tuna varieties. All would work great as substitutions in this recipe.

Tips and Tricks

• Rice Cooling: Allow the cooked rice to cool slightly before adding the seasoned rice vinegar. Hot rice can become too sticky and difficult to work with.
• Uniform Rice Layer: Spread the rice evenly over the nori to create a consistent layer. Leaving a small border at the top will make it easier to seal the roll.
• Sharp Knife: Use a very sharp knife when slicing the rolls. This will help you achieve clean and neat cuts, preventing the roll from becoming squished.
• Slicing Technique: Hold the knife with gentle pressure and use a sawing motion to slice the roll. This will help you achieve clean slices without compressing the roll.
• Presentation: Arrange the sliced rolls on a serving plate with a bit of wasabi, pickled ginger, and soy sauce for dipping. Garnish with sesame seeds, microgreens, or finely chopped green onions for an extra touch of flavor and aesthetics.
• Practice Makes Perfect: Sushi-making can take some practice, especially when it comes to rolling and slicing. Don’t be discouraged if your first rolls aren’t perfect. With time, you’ll improve your technique and achieve beautifully crafted sushi rolls.

Frequently Asked Questions

Storage Instructions

Wrap the entire roll tightly in plastic wrap to prevent the nori from becoming soggy. For added protection, place the wrapped roll in an airtight container. Once the rolls are properly wrapped and contained, store them in the refrigerator.

Sushi is best enjoyed on the same day it’s made, as the quality of the ingredients can deteriorate over time. However, if you need to store the rolls for a short period, they can last in the refrigerator for up to 24 hours. To maintain the desired texture and taste, refrain from slicing the rolls until just before serving.

When you’re ready to enjoy the stored sushi rolls, carefully unwrap them and slice them into pieces. Remember that sushi tastes its best when it’s fresh, so try to consume the stored rolls as soon as possible to appreciate the flavors and textures to the fullest.

More Gluten-Free Seafood Recipes

• Salmon Buddha Bowl
• Crab Artichoke Dip
• Gluten Free Crab Cakes
• How to Cook Frozen Salmon in Air Fryer
• Healthy Authentic Seafood Gumbo
• Broiled Haddock