Skip the high-priced sushi restaurants and make Tuna Rolls at home! This tuna roll recipe is filled with fresh sashimi-grade tuna, creamy avocado, and seasoned sushi rice.
It includes many of the same ingredients as our beloved Spicy Krab Roll, Sushi Bake, Crunchy Spicy Tuna Rolls, Spicy Tuna, Hawaiian Poke, Ahi Tuna Poke Bowl, Tuna Crudo, and Salmon Crudo.
You only need four ingredients to make this tuna sushi roll recipe: High-quality raw tuna (Ahi Tuna or Bigeye Tuna), avocado, nori sheets and sesame seeds.
Not sure about the differences between sushi and sashimi? Read our Sushi vs. Sashimi guide!
Sushi Rolls With Tuna
Making homemade sushi roll recipes is easy once you get the hang of it as there are just 3 short steps: Dice the fish and avocado, roll the roll and top with sesame seeds.
If you’re already a sushi roll making pro, skip the visuals and head to the “Tips” sections.
Here are some detailed instructions to help you make an awesome sushi roll!
Make The Sushi Rice
Our sushi rice instant pot post also includes stovetop instructions. Take your pick!
Prepare the Rice Foundation
Cover the sushi mat with plastic wrap so the mat stays clean. Place the nori sheet, shiny side up, on the bamboo mat. Wet your hands so the rice won’t stick to them. Take ¼ of the sushi rice and spread it across the nori sheet. Top with sesame seeds.
Build The Roll
Gently flip the nori sheet, so the rice is facing down. Place a few pieces of avocado and tuna on top of each other, in a straight line on the side closest to you.
Roll The Roll
Now for the most difficult task! Starting at the side closest to you, start rolling the nori sheet tightly around the fillings using two hands. You want it firm enough that the roll doesn’t fall apart, but not too hard as the fillings will squish out the sides.
Cut The Roll
Using a very sharp wet knife, cut the sushi into 1″ pieces. Run the knife under cold water (without drying it) between cuts.
This tuna recipe can stand on its own, no extra sauce needed. However, if you’re looking for an extra layer of flavor, drizzle it with a sushi sauce recipe.
- Soy Sauce
- Sweet Soy Glaze
- Ponzu Sauce
- Eel Sauce
- Spicy Mayo
- Masago Sauce
- Horseradish Sauce
- Boom Boom Sauce
Tuna Avocado Roll
Tuna sushi rolls can be made with or without avocado. We’ve seen them served both ways, depending on the region and restaurant you visit.
We love the creaminess the avocado provides so always include it, but feel free to omit if you don’t like or want avocado. Or if you love avocados, check out this avocado roll or Tuna Tartare Recipe recipe!
Tuna Rolls Calories
There are approximately 505 calories in these tuna sushi rolls. The majority of the calories come from the rice and avocado. If you’re interested in reducing the total calories just omit the avocado slices.
There are a few sushi supplies that make life MUCH easier when rolling sushi. Here are our favorite gadgets:
Bamboo Mat – If you opt not to purchase a sushi mat, just use plastic wrap by itself to help with the rolling process.
Sharp and Wet Knife – Make sure to wipe and wet the sharp knife, in between cuts, to help cut down on the rice sticking to the knife.
- Place the tuna in the freezer for 10 minutes to make it easier to dice.
- You can either cut the fish into ⅛″- ¼″ slices or a small dice. Wipe and wet the knife in between cuts to keep the fish from sticking.Here’s the sushi knife we use when cutting fish.
- High quality. High quality. High quality. Use fresh ingredients of the highest quality you can swing when making sushi recipes. (Must be labeled “sushi or sashimi grade tuna”)
- Check out your local Asian market as they tend to have sushi grade ahi tuna. Frozen sushi grade tuna would also work.
- Raw tuna is best consumed the same day as purchased, however, it will keep in the refrigerator for up to 2 days. The flavor will become more “fishy” the longer you wait.
Raw Fish Recipes
If you’re new to buying and handling raw fish, check out our FAQ’s on raw fish.
Raw fish isn’t recommended for pregnant women, the elderly or immunocompromised individuals. We aren’t food safety experts, so consult an expert or your doctor with questions.
Our spicy cucumber salad recipe, Tuna Sashimi, Nigiri or Kani Salad would pair well with this seafood dish.
Sauvignon Blanc, Riesling, Champagne, Citrus IPA or Sake
See our Best Wine With Sushi guide for more sushi and wine pairing tips.
- 1 Batch Sushi Rice (*Note 1)
- 8 oz Sushi Grade Tuna, Sliced or Diced (*Note 2)
- 4 Dried Nori Sheets
- 1 tbsp Sesame Seeds
- 1 Avocado, Thinly Sliced
Sushi Rice (Stovetop or Rice Cooker):
- Make a batch of sushi rice before proceeding to the next step.
- If you have a sushi mat, make sure to wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, no problem– just use plastic wrap.
- Place a sheet of nori shiny side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread rice from edge to edge. Make sure not to compact the rice too much or it will become mushy.
- Sprinkle sesame seeds over the rice.
- For a rice-outside roll, flip the nori over so the rice is facing down. For a rice-inside roll, leave the rice facing up. Rice-inside rolls are recommended for beginners as they are easier to roll and seal.
- Place a few pieces of avocado and tuna in a straight line on the side closest to you.
- Starting at the side closest to you, roll the nori around the fillings as tightly as you can. Gently unroll the bamboo mat and set aside.
- Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it.
- Repeat steps 2-6 with the remaining three rolls. Top with sesame seeds and serve. Sushi is best served immediately.