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Tuna and avocado sushi

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  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Shellfish free
  • No added sugar
  • High in protein

Homemade sushi is easier than you think with this simple recipe for tuna and avocado sushi to enjoy as a snack, lunch or dinner!

  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes
tuna and avocado sushi


  • 2 cups (400g) sushi rice, rinsed, drained
  • 1/3 cup (80ml) sushi seasoning
  • 185g can tuna in springwater, drained
  • 2 tbs Kewpie mayonnaise
  • 1 tsp lemon juice
  • 4 nori sheets
  • 1 small avocado, stoned, peeled, thinly sliced
  • Kewpie mayonnaise, to serve
  • Pickled ginger, to serve
  • Wasabi, to serve
  • Toasted sesame seeds, to serve

Nutritional information

Per serve: Energy: 1467kJ/351 Cals (17%), Protein: 11g (22%), Fat: 8g (11%), Sat Fat: 1g (4%), Sodium: 501mg (25%), Carb: 56g (18%), Sugar: 5g (6%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the rice and 3 cups (750ml) water in a large saucepan. Place over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 12 mins or until rice is tender and water is absorbed. Set aside, covered, for 10 mins to steam.

  2. Step 2

    Transfer to a large ceramic or glass shallow dish. Gradually stir in sushi seasoning using a wooden spoon or rubber spatula. Cool to room temperature.

  3. Step 3

    Combine the tuna, mayonnaise and lemon juice in a bowl. Season.

  4. Step 4

    Place a sushi mat (see tip) on a flat work surface with slats running horizontally. Place 1 nori sheet, shiny-side down, on the mat.

  5. Step 5

    Use wet hands to spread one-quarter of the rice over the nori sheet, leaving a 4cm-wide border along the edge furthest from you.

  6. Step 6

    Place a quarter of the tuna mixture along the edge of the rice closest to you. Top with avocado. Lightly brush nori border strip with cold water. Holding the filling in place, roll the mat over to enclose rice and filling. Repeat with remaining nori, rice, tuna mixture and avocado. Use a sharp knife to cut each roll into 6 slices. Serve immediately with mayonnaise, ginger, wasabi and sesame seeds.

Recipe tip

  • Find sushi mats in the Asian section of your local Coles supermarket. 

  • When working with cooked sushi rice, you need to work with wet hands – dip into a bowl of water with 1 tsp of sushi seasoning or rice vinegar added.

Use it up:
Try leftover Kewpie mayonnaise as a dressing for cabbage slaw, as a dipping sauce for crispy wontons or served over Japanese pancakes (okonomiyaki).

Tuna and avocado sushi recipe

With its origins in Japan, homemade sushi is easier than you think! This simple recipe is made with a no-fuss filling of sushi rice, canned tuna, mayonnaise and avocado, wrapped in nori (dried seaweed). Designed to feed six, this recipe makes four rolls and is best served with Kewpie mayonnaise, pickled ginger, toasted sesame seeds and wasabi – if you can handle the heat! Sushi is the perfect snack or meal when you’re craving something light and fresh.

How to make tuna avocado sushi

If you’ve not worked with cooked sushi rice, you’ll notice it has a slightly stickier texture compared to other types of rice. When it’s time to place the sushi rice onto the nori sheets for rolling, dip your hands into a bowl of water with a teaspoon of sushi seasoning. Keeping them moist will help the rice from sticking to your hands. Be sure to wash and drain your sushi rice well before cooking. This helps remove excess starch, resulting in kernels of fluffy, separated rice. 

Tips for rolling and cutting sushi

Using a sushi mat will help you roll out the sushi. This can be found in the Asian section at Coles. Ensure you are not over-stuffing your rolls by leaving a 4cm-wide border along the nori edge and only using a quarter of the tuna mixture per roll. When it’s time to roll, lightly brush the nori border with cold water and use the mat to tightly enclose the rice and filling. A sharp knife and one smooth motion will help cut the roll into slices and prevent the sushi from falling apart. 

Love this recipe? 

Now that you’ve learnt how to make sushi, try different fillings such as this recipe for party sushi. If you’re ready to mix things up, you’ll love these crispy smoked salmon sushi bites or these fun salmon sushi fingers