Learn to make Tuna Sushi Rolls using canned tuna for a simple, kid-friendly meal like those from sushi restaurants. Create your own sushi at home in easy steps, gluten-free and 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 delightful and interactive activity for kids, allowing them to choose their favorite veggies for the filling. It’s a kid-friendly recipe they can easily prepare on their own. If they prefer, they can use canned chicken or salmon, or go vegetarian with veggies and cream cheese. Like our other dishes, homemade sushi rolls teach valuable kitchen skills and make delicious, convenient appetizers.
Table of Contents
Ingredients
- 1.5 cups cooked sushi rice
- 2-3 tablespoons seasoned rice vinegar ✅
- 2 sheets nori ✅
- 5 ounces 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
Lay nori, shiny side down, on a bamboo mat or plastic wrap.
Blend the rice and vinegar
Grab a bag of sushi rice and a bottle of seasoned rice vinegar. You do need to use sushi rice – this rice is sticky rice that holds the roll together.
Follow the directions on the back of the bag of sushi rice or follow step-by-step instructions to make Instant Pot Sushi Rice.
After cooking the rice, add 2-3 tbsp. of seasoned rice vinegar using a sideways chopping motion.
It must be 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.
Build the tuna roll
Spread 3/4 cup rice mixture onto each sheet of nori, leaving a little space without rice on top.
Top each roll with a horizontal line of cucumber, avocado, and tuna mixture. Roll nori tightly around veggies and tuna.
You can choose any additional ingredients you want in your tuna sushi roll and add at this point.
Seal the roll then slice
Continue rolling, removing plastic wrap as you go if using.
Dip your fingers in water and run them along the top portion of the nori, and finish rolling. The water seals the roll, keeping it wrapped together.
Using a sharp knife, slice the roll in half, then into thirds.
Serve
Best if served right away.
Tuna Substitutions
Tuna, a versatile and widely enjoyed fish, comes in various varieties, each offering distinct flavors and textures. In the realm of sushi and sashimi, two standout types of tuna are Yellowfin and Bigeye. 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. Both would work great as substitutions in this recipe.
Tips and Tricks
- Quality Ingredients: Always use fresh and high-quality ingredients. This is especially important if you want to use raw tuna. Look for sushi-grade tuna if possible, as it’s specifically prepared to be safe for raw consumption.
- Rice Preparation: When mixing the seasoned rice vinegar into the sushi rice, use a wooden or plastic spatula. This prevents the rice from being squashed, which could affect its texture.
- 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.
- Dipping Water: When you wet your fingers to seal the roll, use a small bowl of water to keep your fingers moist. This will prevent the rice from sticking to your hands and help in creating a tight seal.
- 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.
- Variation: Feel free to experiment with additional ingredients like sesame seeds, tobiko (fish roe), or spicy mayo to elevate the flavors and textures of your tuna sushi.
- 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.
- Hygiene: Make sure your hands, utensils, and work surface are clean and dry throughout the process to ensure the best quality and safety of your sushi.
Remember that sushi-making can be a fun and creative activity. Don’t be afraid to personalize your rolls to your taste preferences, and enjoy the results!
Frequently Asked Questions
Of course! Sushi with cream cheese is delicious. Simply add a thin layer of cream cheese on top of the sushi rice.
No. The ingredients do not include any inherently spicy elements.
“Sushi grade” tuna is a term used to describe high-quality tuna that is safe to eat raw in sushi or sashimi preparations. It is also sometimes referred to as “sashimi grade” tuna. To be considered sushi grade, the tuna must meet specific standards in terms of freshness, handling, and freezing to ensure it is safe to consume raw.
Finding sushi grade tuna can be a bit challenging, but we recommend checking specialty seafood markets.
Be carefully not to overfill the roll. Adding a thin layer of each ingredient will help the roll to stick together. Overstuffing will cause ingredients to spill out of the roll when sliced.
You can plan on one roll (roughly 6 pieces when sliced) per person. For smaller children, half a roll will likely be enough.
Pick any of your preferred ingredients to upgrade flavors. From spicy mayo, crabmeat, shrimp, asparagus or cream cheese, you can customize each roll.
This recipe is best enjoyed immediately after rolling and slicing. The sushi rice can be made in advanced and stored in the fridge until ready to roll.
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.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- When the nori is removed from packaging, look for the shiny side. That side should face down on the mat or plastic wrap.
- Use a measuring cup for the rice to prevent adding too much to the nori. Overstuffing the seaweed will cause your roll to fall apart.
- Ask a helper when slicing sushi. A serrated knife may be helpful in slicing through the seaweed.
- Enjoy right away! Storing leftover sushi may become soggy and unappetizing.
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
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: 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 or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Tuna Sushi Roll Recipe
Equipment
- small dish of water
Ingredients
- 1.5 cups cooked sushi rice
- 2-3 tablespoons seasoned rice vinegar ✅
- 2 sheets nori ✅
- 5 ounces tuna in water
- 1/2 cucumber, cut into strips
- 1/2 avocado, cut lenthwise
Instructions
- Prep the nori. Lay nori, shiny side down, on a sushi mat or plastic wrap2 sheets nori
- Blend the rice and vinegar. Mix seasoned rice vinegar into the sushi rice using a sideways chopping motion.1.5 cups cooked sushi rice, 2-3 tablespoons seasoned rice vinegar
- Build the tuna roll. Spread 3/4 cup rice mixture onto each sheet of nori, leaving a little space without rice on top. Top each roll with a horizontal line of cucumber, avocado, and tuna. Roll nori tightly around veggies and tuna.1/2 cucumber, cut into strips, 1/2 avocado, cut lenthwise, 5 ounces tuna in water
- ⭐️ Seal the roll then slice. Dip your fingers in water and run them along the top portion of the nori, and finish rolling. The water seals the roll, keeping it wrapped together. Using a sharp knife, slice the roll in half, then into thirds.
- Serve. Best if served right away.
Notes
Other Sushi Filling Ideas
- spicy mayo
- crabmeat
- shrimp
- asparagus
- cream cheese
Nutrition
If you enjoyed these recipes make sure to leave a comment and a star rating below!
Then follow us on social media and tag #createkidsclub if you make the recipe. We love seeing what you come up with!
Jillian says
my husband will really love trying this one out!
Create Kids Club says
It is a really fun recipe to make – I hope he enjoys it as much as I did, Jillian!
Rebecca says
So good I need to do this with my husband haha! BTW what plugin are you using for your recipe cards? Looks great!
Create Kids Club says
Thanks, Rebecca! I am using the WP Tasty Plugin by Food Blogger Pro. So far I love it! To get the nutrition info, I use Nutrifox which is also from the people over at Food Blogger Pro. Nutrifox can be used with lots of recipe plugins if it’s the nutrition info your looking for. 🙂
Katie says
They’re beautiful!! Sounds delicious
Create Kids Club says
Thanks, Katie!
Jodi Robinson says
This is genius and such a money-saver! I love making homemade sushi :).
Create Kids Club says
It really is a money-saver, Jodi! It was not nearly as hard as I thought it would be either. What kind of sushi do you make at home?!
Katie Pfeffer says
I LOVE making sushi at home! Will definitely need to try this healthier brand of canned tuna! Thanks, Jodi!
Create Kids Club says
Thanks, Katie! I’m so happy I tried it as well. I didn’t realize how easy it was to make! And you won’t go wrong with Wild Selections. So delicious!
Whitney E, R.D. says
I absolutely love sushi and tuna! These rolls looks absolutely amazing. I am most definitely going to try out this delicious recipe 🙂
Create Kids Club says
Thanks, Whitney! They are such a yummy lunch or dinner idea and make for delicious leftovers too! 🙂
Shannon says
Love the step by step instructions with the photos- thanks for making it so easy to follow with this recipe!
Create Kids Club says
I’m happy you found them helpful, Shannon! 🙂
Abbie Gellman says
Fun! Great idea for the kiddos
Create Kids Club says
Thanks, Abbie!
Jess says
I love how simple this delicious recipe was!
Viki says
I love making sushi at home. You can use any short gain rice. I use Cal-rose short grain and rinse until clear. And yes, Albacore tuna is much better than the others.