Canned Tuna Sushi Hand Rolls

The New York Times' food editors say we should all be eating more tinned fish for lunch, so I've created the easiest place for you to start! Once prepped, these Canned Tuna Sushi Hand Rolls come together in five minutes, no special tools or skills required.

High-quality albacore, crunchy edamame, your favorite veggies and a swipe of spicy mayo go straight onto a sheet of nori. Lunch is handled...no microwave, no sad desk salad.

The game-changer? That spicy-sweet sushi sauce that transforms canned tuna into a lunch that tastes like takeout from your favorite sushi spot. I've converted sushi skeptics with this one, so you know it's a good one!

Ingredients for Tuna Sushi Rolls

Full ingredient list and measurements included in the printable recipe card below.

Can't get enough of cooked sushi? Try my Spicy Crab Sushi Rolls for that classic spicy mayo fix or these Baked Salmon Sushi casserole when you're feeding a crowd.

Canned Tuna Sushi Hand Rolls

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• Author: Christina Jolam
• Total Time: 30 minutes
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• ⅔ cup prepared sushi rice
• 1 large toasted nori sheet, quartered
• 1 tin Wild Planet Albacore Tuna
• ¼ cup Seapoint Farms Dry Roasted Edamame

Sushi Sauce:

• 1 tablespoon soy sauce
• 1 teaspoon honey
• 1 teaspoon chili crisp
• 1 teaspoon lime juice

Toppings: (Pick 2-3)

• Julienned cucumbers
• Chives or cilantro leaves
• Sliced mango
• Sliced avocado
• Carrot sticks
• Red pepper strips

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Instructions

1. Combine sushi sauce ingredients and refrigerate until ready to serve. Prep and pack all toppings.

2. To build hand rolls, top nori squares with a few tablespoons of sushi rice, your favorite topping combination, flaked tinned fish and roasted edamame. Drizzle with spicy sauce, wrap and enjoy.

Notes

Substitutions

• No sushi rice? Short-grain white rice, brown rice, or quinoa work perfectly
• Can't find dry roasted edamame? Try toasted sesame seeds, crushed wasabi peas, or roasted chickpeas. Fresh edamame are another great option.
• Tuna alternatives: Wild Planet salmon, sardines, mackerel, or any high-quality canned fish

Expert Tips

• Make sauce ahead – it improves after 30 minutes and keeps for a week
• Keep components separate until serving to prevent soggy nori
• Nori too intimidating? Serve in butter lettuce cups or rice paper wraps

Storage & Meal Prep

• Don't assemble ahead – soggy nori is nobody's friend
• Prep components separately: rice, sauce, and toppings keep at least 2 days refrigerated
• Make-ahead strategy: Sunday prep means 2-minute assembly all week

• Prep Time: 30
• Category: Easy Recipes
• Method: No Cook
• Cuisine: Asian

Nutrition

• Serving Size: ¼
• Calories: 304
• Sugar: 4.4 g
• Sodium: 185.4 mg
• Fat: 13.5 g
• Carbohydrates: 41 g
• Protein: 7.3 g
• Cholesterol: 3 mg