Tuna Sushi Wrap

Packed with carbs, veggies, and flavorful tuna—all wrapped up in one convenient sushi wrap—it’s a balanced, satisfying, healthy option you can prep in minutes. Follow this simple and delicious tuna sushi wrap next time you want a fast and high-protein meal.

Tuna Sushi Wrap Ingredients

Sushi rice, make sure it cools down
Salt
Sesame oil
Avocado (sliced)
Cucumber (sliced)
Canned tuna mixed with Kewpie mayo
Sriracha (optional)
Seaweed sheet (nori)

Instructions

Cook the sushi rice. Once done, let it cool slightly, then mix in a splash of sesame oil and a pinch of salt. Set aside.

Slice the avocado and cucumber.

Place one sheet of nori on a flat surface with the rough side facing up.

Using scissors, make a single cut from the center of the sheet to the edge (like cutting halfway through a circle).

Divide the sheet mentally into four squares.

Add the tuna (mixed with Kewpie mayo) to one section.

Add rice to another.

Add cucumbers to the third.

Add avocado to the last square.

Optional: Add a drizzle of sriracha over the tuna.

Starting from one corner, fold each section over the next until you have a compact, layered wrap.

Storage

• Transfer the tuna to an airtight container and store it in the fridge for 2-3 days. Add some olive oil to keep it moist.
• Place the cut avocado in an airtight container. Sprinkle some lemon juice or lime juice on top to prevent oxidation. Cover the avocado with plastic wrap and close the airtight container. Store in the fridge for 2-3 days.

Tips

Let the rice completely cool down! If you put warm rice on nori, the seaweed will get soggy and the seaweed wrap will disintegrate.

If you enjoyed this tuna sushi wrap recipe, you might also like my tuna onigiri recipe.