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Canned tuna sushi hand rolls- Using canned tuna and veggies that you already have in the fridge makes this sushi super accessible! Canned tuna sushi is an easy and quick meal that is fun to customize!

Canned Tuna Sushi Hand Rolls

Using canned tuna and veggies that you already have in the fridge makes this sushi super accessible! Canned tuna sushi is an easy and quick meal that is fun to customize!
Course dinner
Cuisine Japanese
Diet Low Calorie, Low Lactose
Keyword canned tuna sushi, how to make tuna sushi rolls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 204kcal



  • Watch video above and see how I make these! 
    Instructions for rice cooker: Wash the rice and strain a few times, and put in rice cooker bowl. Fill with water to the 3 cup sushi rice line, or slightly below the regular 3 cup line, and cook. See note, if you don't have a rice cooker. Whisk together the rice vinegar, sugar, and salt in a small bowl. You may microwave it to warm it up if the salt and sugar don't dissolve well. Set aside.
  • While rice is cooking, cut the cucumber into approximately 3 inch long sticks, and cut the carrots to approximately 3 inch long matchstick size. Cut the avocado into sticks-ish. Avocado slices are awkward shaped, so just cut them into skinny-ish pieces. 
    Combine the tuna with the soy sauce, mirin, and sugar, breaking into small pieces, and cook in a small sauce pan over medium heat. Let the mixture simmer until the tuna has soaked in the sauce and the pan is mostly dry. Set aside in a bowl. 
  • Whisk eggs together with a pinch of salt, and pour about 1/3 of it into a small non-stick pan, preferably a square tamagoyaki pan, but whatever you have on hand should work, as long as it's not too big. When the bottom is cooked and the top is starting to look cooked through, start rolling the egg up. When the egg is all on the other side, pour another 1/3 of it in and repeat, rolling back. Put the remaining 1/3 in, and roll it up. Now you should have a nice rolled egg. If you don't want to do that, then scramble the eggs. It won't look as nice but it should technically work. If you made the rolled egg, cut into sticks about the size of the cucumber sticks. Cut your seaweed sheets in half.
  • When the rice is done, transfer it to a large bowl, and pour the vinegar mix over it. Quickly, using your rice scooper or a thin spatula, stir the mixture until fully combined with rice. You want to use a sort of "cutting" motion, so you don't smash the rice up. 
  • To make the hand rolls: Place the seaweed in your left palm, shiny side down, and add about 2-3 T of rice to the left half of the sheet. press down to flatten it and spread it out a bit, and place a few fillings in, diagonally from the bottom right to top left (see picture or video above). Take the bottom left corner and bring to the top right of the rice filling (middle of the sheet), and continue rolling it up until the seaweed is completely wrapped around it. I personally like to eat it as soon as I make it, but you can also place it on a plate. Just keep in mind that the seaweed won't stay crisp for too long. It's fine even if it gets soggy, but I think crisp has a better bite. Enjoy!


1 rice cooker cup is equal to 3/4 of a cup. 
If you do not have a rice cooker, you can also cook this on the stovetop. I recommend the Serious Eats recipe.


Calories: 204kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1222mg | Potassium: 428mg | Fiber: 4g | Sugar: 15g | Vitamin A: 3177IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg