There’s something so comforting about knowing you can whip up sushi at home without making a trip to the fish market. The first time I made these Spicy Tuna Rolls with canned tuna, it was on a rainy weeknight when I didn’t feel like cooking a big dinner but still wanted something fun and satisfying. With just a can of tuna, some pantry staples, and leftover rice, dinner turned into a little sushi night.
That’s the beauty of this recipe—it takes something fancy like sushi and makes it weeknight-friendly. No raw fish needed, no fuss, just simple ingredients and a little rolling magic.
Why You’ll Love This Version
I’ll be honest—making sushi at home used to intimidate me. But after trying this with canned tuna, I realized how doable it is. It’s quick (about 20 minutes once your rice is ready), it’s customizable, and it feels a little special, even if you’re just eating on the couch.
What I love most is that it’s not limited to rolls—you can use the spicy tuna mixture in sushi bowls, on top of rice crackers, or even tucked into lettuce cups for a lighter bite. It’s versatile, affordable, and surprisingly satisfying.
Tips and Tricks from My Kitchen
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Rice makes the difference: If your rice isn’t sticky enough, your rolls will fall apart. I usually rinse my sushi rice three times until the water runs almost clear, then let it rest for 10 minutes after cooking before rolling.
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Keep your hands damp: A small bowl of water nearby is a lifesaver. Dipping your fingertips keeps the rice from clinging to everything.
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Sharp knife, clean cuts: Wipe the blade after every slice. This gives you those restaurant-style clean edges instead of squished rolls.
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Don’t overfill: I’ve learned this the hard way—too much tuna and avocado, and the nori just won’t close. Less is more here.
Make Ahead Pointers
The spicy tuna mixture is your friend when it comes to prepping ahead. I often mix up a batch in the morning before work, then keep it chilled until dinnertime. By evening, all I have to do is cook rice and roll.
What I don’t recommend is rolling too far in advance. The nori gets soft and chewy once it sits, and the rice loses its nice texture. If you’re making these for friends, keep the rolls whole, cover lightly, and only slice them when everyone’s ready to eat.
Serving Ideas
I sometimes make these as a full meal on their own with a bowl of miso soup on the side, but they also work as part of a bigger spread. For a small get-together, I’ll put out edamame, a simple cucumber salad, and maybe some roasted zucchini with miso. It feels like a sushi restaurant experience without the bill at the end.
If you’re short on time, these rolls go great with something as simple as a little pickled ginger and soy sauce for dipping.
Storing Leftovers
Let me give it to you straight: these don’t keep well once rolled. The nori softens, the rice hardens, and it’s just not the same. What you can keep is the spicy tuna mixture—it’ll stay good in a sealed container in the fridge for up to two days. I sometimes spread the leftover mix on rice cakes for a quick lunch the next day.
FAQs
What kind of canned tuna works best?
I like skipjack or yellowfin packed in water. It mixes well and isn’t oily, so it blends smoothly with mayo and hot sauce.
Can I use fresh tuna instead?
Yes, if you have access to sashimi-grade tuna, you can make it the traditional way. Just remember fresh tuna already has a silky texture, so cut back on the mayo.
Can I make it vegetarian?
Absolutely! Swap in finely diced firm tofu. It holds up well with the sauce and gives a similar texture.
How spicy is this recipe?
That depends on your sriracha hand. I start with a teaspoon and add more if I’m in the mood for extra heat.
Can I store the rolls overnight?
Not really—the rice and nori don’t hold up well. Store just the tuna mix, and make fresh rolls the next day.
Spicy (Tinned) Tuna Rolls
These homemade spicy tuna rolls bring all the flavor of your favorite sushi restaurant, but with a simple twist—using canned tuna.
Ingredients
For the Spicy Tuna:
- 1 can (5 oz) tuna, drained and flaked
- ½ tablespoon mayonnaise
- 1 tablespoon sriracha hot sauce
- ½ teaspoon tamari or soy sauce
- 2 tablespoons scallions, finely sliced
- ½ teaspoon toasted sesame oil
- 1 teaspoon toasted sesame seeds, optional
For the Rolls:
- 1½ cups cooked sushi rice
- 2 sheets sushi nori
- ½ ripe avocado, sliced into strips
- 1 small Persian cucumber, cut into thin matchsticks
- Wasabi, pickled ginger, or light soy sauce for serving (optional)
Instructions
- Start by preparing the spicy tuna filling. In a bowl, combine the flaked tuna with mayonnaise, sriracha, soy sauce, scallions, and sesame oil. Mix until everything is creamy and well-blended. Sprinkle in sesame seeds if you’d like an extra nutty crunch.
- Place a sheet of nori on a bamboo mat with the shiny side facing down. Spread a thin layer of sushi rice evenly over the sheet, leaving a ½-inch border at the bottom and sides, and about an inch at the top.
- Arrange a few slices of avocado, some cucumber strips, and a generous line of the spicy tuna mixture across the rice, about one-third of the way up from the bottom edge.
- Using the bamboo mat, carefully roll the nori over the filling, pressing gently to keep it tight. Continue rolling until you reach the end, sealing the edge with a little pressure.
- For neat pieces, slice the roll in half first, then cut each half into four bite-sized pieces. Serve right away with wasabi, ginger, and soy sauce if you like a traditional touch.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 725Total Fat 33gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 27gCholesterol 19mgSodium 2559mgCarbohydrates 94gFiber 8gSugar 18gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Spicy Tuna Rolls with canned tuna are proof that you don’t need fancy ingredients to enjoy homemade sushi. It’s about making the most of what you have, enjoying the process, and creating something that feels just a little special on an ordinary day. For me, it’s a recipe that started as a pantry experiment and quickly turned into a repeat favorite in my kitchen.
Next time you’re staring at a can of tuna, don’t just think tuna salad—think sushi night.
