Fresh, spicy, and perfect for sushi night, this Tuna Salad Sushi Roll brings creamy tuna, warm wasabi heat, and crisp cucumber.
So here you have it. My first sushi roll ever.
I decided to start with a tuna salad roll because it felt like the easiest way to try something new, and it turned out to be so good. You can keep it mild or make it quite spicy by adjusting the wasabi to your liking.
I was a bit worried about the rolling part, but it was much easier than I thought. Cover your sushi mat with cling wrap, and you won’t have to worry about it getting messy.
What I enjoy most about this roll is the contrast in textures and flavours. The warm spice and soft tuna salad blend with the tang of the seasoned rice and the crunch of fresh cucumber, and everything comes together in a satisfying way.
This was my first attempt at making sushi at home, and since it was such a success, you can expect more sushi experiments on Manu’s Menu as I get braver with the fillings. For now, enjoy these Spicy Tuna Salad Rolls!
Why We Love Tuna Sushi Roll
- Fits well into lunchboxes, keeping its texture and flavour even after a few hours.
- Pairs comfortably with simple sides like miso soup, edamame, or a small salad.
- Uses ingredients that are easy to find in most supermarkets, making it accessible for beginners.
Key Ingredients for Tuna Salad Sushi
Tinned Tuna
Has a mild savoury flavour that blends well with mayonnaise and wasabi. Tuna in spring water or brine works best for this recipe.
Mayonnaise
Gives the filling a smooth, creamy texture. Full-fat mayonnaise mixes evenly and keeps the tuna soft, and the richer consistency helps the wasabi blend without forming small lumps.
Seasoned Sushi Rice
Brings tang and light sweetness. I use my own Sushi Rice recipe for steady seasoning and the right texture, which helps the rice spread evenly over the nori and stay easy to roll.
Find the complete list with measurements in the recipe card below.
How to Make Tuna Salad Sushi Roll
Step 1: Mix the tuna, mayonnaise, and wasabi in a bowl until the mixture is smooth and evenly combined.
Step 2: To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap, then place a sheet of nori on top with the rough side facing up. With wet fingers, firmly press a thick, even layer of seasoned sushi rice over the nori until it is fully covered.
Step 3: Arrange 2 slices of cucumber in a line along the bottom edge of the nori, then spread a line of the tuna mixture right beside the cucumber.
Step 4: Lift the edge of the bamboo mat and fold the bottom section of the nori up and over the filling, then roll it forward tightly to form a compact cylinder.
Step 5: After rolling, gently squeeze along the length of the mat to set and firm up the roll.
Step 6: Repeat the rolling process to make the second roll.
Step 7: Slice each roll into 5 or 6 pieces with a very sharp knife and serve with soy sauce, pickled ginger, and wasabi on the side.
Frequently Asked Questions
Short-grain sushi rice works best because it sticks together firmly. Long-grain types stay loose and do not hold a roll.
Keep the rice layer even, roll with steady pressure, and use a sharp, slightly damp knife. These steps help prevent the roll from falling apart when slicing, so each piece stays firm and easy to cut.
Yes. Begin with a small amount and add more slowly. Different brands vary in strength, so increasing it in small steps keeps the flavour balanced.
Simple additions like avocado, spring onion, or toasted sesame seeds work well with the tuna mixture. Keep the pieces thin so the roll stays tight and easy to slice.
Extra Help from the Kitchen
Cut Cucumbers Evenly – Keep the strips the same width so the roll stays balanced from end to end. Uneven pieces can cause gaps inside the roll.
Wipe the Knife Between Cuts – Rice builds up quickly on the blade. A quick wipe with a damp cloth keeps each slice neat and prevents dragging.
Keep the Nori Dry – Moisture softens the sheet before you add the rice. Set up your workspace so the nori stays dry until you are ready to assemble.
Rest the Rolls Briefly – Leaving the finished roll on the board for a minute helps it settle and hold its shape, which makes slicing cleaner and easier.
Variations and Twists
Add Avocado Slices – Place thin avocado strips beside the cucumber for a creamy layer that pairs well with the tuna mixture.
Use Spicy Mayo – Mix mayonnaise with a small amount of sriracha and drizzle over the sliced roll for extra heat and colour.
Add Sesame Seeds – Sprinkle toasted sesame seeds over the rice before rolling to add a light nutty flavour and extra texture.
Make an Inside-Out Roll – Spread the rice on the nori, flip it over onto the wrapped mat, add the filling, and roll so the rice sits on the outside. Coat the outside lightly with sesame seeds if you like.
Add Spring Onion – Stir finely sliced spring onion through the tuna mixture to bring a fresh, mild sharpness.
Storage and Shelf Life
Store the sushi in an airtight container in the refrigerator for up to 24 hours. Keep the rolls well covered so the rice stays soft and the nori does not dry out. Freezing is not suitable because the rice changes texture once thawed.
Prepare the tuna filling and seasoned rice ahead if needed, then assemble the rolls closer to serving. Serve cold straight from the fridge.
Try These Seafood Favourites
Tuna Salad Sushi Roll Recipe
Fresh, spicy, and perfect for sushi night, this Tuna Salad Sushi Roll brings creamy tuna, warm wasabi heat, and crisp cucumber.
Ingredients
Tuna Filling
- 185 g – 6.5 oz tinned tuna – drained
- 1 ½ tbsp mayonnaise
- 1 to 1 ½ tsp wasabi paste – adjusted to taste
Rolls
- 2 cups cooked sushi rice – seasoned
- 2 sheets nori
- ½ cucumber – sliced into 4 long pieces
Instructions
-
Mix the tuna, mayonnaise, and wasabi in a bowl until the mixture is smooth and evenly combined.
-
To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap, then place a sheet of nori on top with the rough side facing up. With wet fingers, firmly press a thick, even layer of seasoned sushi rice over the nori until it is fully covered.
-
Arrange 2 slices of cucumber in a line along the bottom edge of the nori, then spread a line of the tuna mixture right beside the cucumber.
-
Lift the edge of the bamboo mat and fold the bottom section of the nori up and over the filling, then roll it forward tightly to form a compact cylinder.
-
After rolling, gently squeeze along the length of the mat to set and firm up the roll.
-
Repeat the rolling process to make the second roll.
-
Slice each roll into 5 or 6 pieces with a very sharp knife and serve with soy sauce, pickled ginger, and wasabi on the side.
Recipe Notes
Use a very sharp knife and lightly dampen the blade before each slice so the rolls cut cleanly.
I loved eating this roll while I lived in Japan. I think I need the sweet, Japanese mayo in order to get the flavor to match, but this recipe has been the closest thing I’ve found to authentic by far. Thanks!
that is so nice im tring it today
I would swap out the cucumber for avocado (just because I don’t like it) but then it would be the perfect work lunch.
Really nice job with the sushi! The rolling is phenomenal! I tried the filling and that tastes amazing as well. Nice work!
Manu your sushi looks perfect, no need for worries at all, I think you did a great job with the rolling. We always get intimidated by the Japanese specialty but I just think the same way as you do, that it looks more difficult to recreate than it actually is.