Canned Tuna Sushi Recipe

tuna sushi

Some people loves to eat sushi while others are not a big fan of sushi especially those who don’t like to eat fresh raw seafoods. However what`s good in making sushi is, you can choose what fillings do you like on your sushi intead of fish or other seafoods, other options are cucumbers, avocado and other vegetables may also be placed as fillings.

The first time I experimented making this recipe was 5 years ago and I don’t have an idea that this simple and easy tuna sushi recipe will be a favorite appetizers among my familes and friends.


  • 3 cups uncooked sushi
  • 3 cups water
  • ½ cup rice vinegar / or just plain vinegar
  • ½ cup sugar
  • 1 teaspoon salt
  • 4-5 sheets nori
  • 1 small can of tuna in oil, drained and finely chopped
  • ½ cucumber cut into strips
  • ½ carrot split into thin strips


 Wash rice and rinse thoroughly.
Change the water 5-6 times until it is clear and the rice has changed color to pure white.

 Put the rice in a saucepan or rice cooker with water 1:1 + 10% extra water. Do you use 4 cups rice, add about 4 ½ cups water. Bring to a boil over high heat, reduce to a simmer, and cook covered until done, 35 to 45 minutes.

 Mix together rice vinegar, sugar and salt in a small saucepan, cook over medium heat until sugar is dissolved. Let it cool. Add the cooked rice into a large bowl, pour the vinegar sauce over the hot rice and mix. Let it cool.

 Place a nori sheet on the rolling bamboo mat and scoop some rice on the middle of the nori sheet.

Place the tuna salad horizontally on the rice. Add some thin strips of carrot and cucumber. Roll up using the mat and damp the edge of the nori sheet with a bit of water so that it seals completely.

Transfer our roll now on a chopping board and cut the rolls into 2cm thick slices. Serve with wasabe sauce or soy sauce with lime juice.

Ingredients for sushi

rice vinegar mixture

spread rice

with carrot and cucumber


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