Creamy, lightly spicy tuna, avocado, and crisp cucumber piled onto seaweed snacks, finished with a drizzle of chili oil. An easy, no-cook lunch that comes together in about 10 minutes.
These Rio Mare Tuna Hand Rolls have all the creamy, crunchy, spicy things I love about a sushi hand roll, pulled together at home in about 10 minutes. I love going out for sushi, I love ordering sushi takeout, and this is my quick little lunch version using things I mostly already have on hand.
This is very much a “I’m hungry, what’s in the fridge?” kind of lunch. I always keep Rio Mare tuna in my pantry, so I mix a tin with Greek yogurt, soy sauce, sesame oil, sriracha, and scallion. Then I slice some avocado and cucumber, grab a pack of crispy seaweed snacks, and suddenly lunch is looking pretty good.
I like to set everything out and build each little hand roll as I eat, finishing with a drizzle of chili oil. You get the creamy tuna, buttery avocado, fresh cucumber, and that salty seaweed crunch in every bite. Very little effort, very happy lunch.
Total time: 10 minutes · Servings: 1 lunch or 2 small snack portions · Level: Easy
Why You’ll Love Tuna Hand Rolls with Seaweed
- Made with everyday staples. I usually have the tuna, yogurt, condiments, and seaweed ready to go, so I only need a few fresh ingredients.
- Creamy, crunchy, and a little spicy. The tuna and avocado balance the crisp cucumber, salty seaweed, and heat from the sriracha and chili oil.
- Ready in about 10 minutes. A little chopping, a quick mix, and you’re ready to eat.
- Easy to assemble as you go. I keep everything next to me and build each bite fresh so the seaweed holds its crunch.
Ingredients
- Rio Mare tuna: Drain well before mixing so the filling holds together.
- Scallion: Finely chop it, adding the whites to the filling and saving the greens for topping.
- Plain Greek yogurt: Makes the filling creamy with a little tang.
- Soy sauce: Adds savory flavor and seasoning.
- Sesame oil: A little goes a long way. I like toasted sesame oil for its nutty aroma.
- Sriracha: Adds a touch of heat directly to the tuna filling.
- Avocado: Use a ripe avocado that still holds its shape when sliced.
- Cucumber: Thin julienne strips add freshness and crunch without making the rolls bulky.
- Chili oil: A finishing drizzle adds another layer of flavor and heat.
- Crispy seaweed snacks: These small roasted sheets are the base for the hand rolls.
How to Make Tuna Hand Rolls with Seaweed
- Drain and flake the tuna. Open the Rio Mare tuna, drain well, and transfer it to a bowl. Gently break it apart with a fork, leaving a little texture.
- Chop the scallion. Finely chop the scallion, keeping the whites and greens separate. Add the whites to the tuna and reserve the greens for assembly.
- Mix the filling. Add the Greek yogurt, soy sauce, sesame oil, and sriracha. Stir until evenly combined and creamy. The mixture should hold together on a spoon rather than look loose or watery.
- Prepare the toppings. Slice the avocado and cut the cucumber into thin julienne strips. Set them out with the reserved scallion greens and chili oil.
- Build the hand rolls. Open the seaweed snacks just before eating. Top a sheet with a small spoonful of tuna, a slice of avocado, a few cucumber strips, and scallion greens.
- Finish and enjoy. Drizzle with a little chili oil, then gently cup or fold the seaweed around the filling. Eat immediately and continue assembling as you go.
Tips and Tricks
- Drain well before mixing. Excess oil or liquid can loosen the filling and soften the seaweed quickly.
- Keep the toppings thin. Fine cucumber strips and thin avocado slices make the small sheets easier to pick up.
- Use a light hand with the filling. Seaweed snacks are delicate. A small spoonful of tuna leaves room for the toppings without overloading each piece.
- Assemble as you eat. This is my biggest tip. Once the filling touches the seaweed, it starts absorbing moisture, so I make each piece right before eating it.
- Taste before adding extra seasoning. Soy sauce and seasoned seaweed already bring salt, while sriracha and chili oil both bring heat.
Substitutions
- For Greek yogurt: Use mayonnaise for a richer filling.
- For sriracha: Use another smooth chili sauce you enjoy, adjusting the amount to its heat level.
- For seaweed snacks: Cut a larger sheet of nori into small rectangles. It will have a different texture, but it works well for holding the filling.
- For chili oil: Finish with a little extra sriracha if that’s what you have on hand.
Leftovers
Store leftover tuna filling in an airtight container in the refrigerator and use within 2 days. Keep the cucumber and avocado separate, and slice fresh avocado when possible for the best texture and color.
Keep the seaweed sealed and dry, then assemble just before eating. I don’t recommend storing assembled rolls because the seaweed loses its crunch. Serve the filling cold, no reheating needed.
FAQ
Yes. Prepare the filling and refrigerate it in an airtight container. Keep the seaweed and toppings separate until you’re ready to eat.
No, I make these with tuna, avocado, cucumber, and seaweed. That’s part of what makes them such a quick lunch, there’s nothing to cook.
Drain the tuna thoroughly, pat the cucumber dry if it’s especially wet, and assemble each piece just before eating. I also leave the seaweed in its packaging until everything else is ready.
Roasted seaweed snacks are more brittle than larger nori sheets. Keep the filling light and gently cup the sheet around it instead of trying to roll it tightly. Eating it open-faced works just as well.
Tuna Hand Rolls with Crispy Seaweed
Ingredients
For the tuna mixture:
- 1 2.3oz tin Rio Mare tuna, drained
- 1 scallion, finely chopped, whites and greens separated
- 1 tablespoon plain Greek yogurt
- 1 teaspoon soy sauce
- ¼ teaspoon sesame oil
- ½ teaspoon sriracha
For assembly:
- 1 avocado, sliced
- 1 small cucumber, cut into thin julienne strips
- Chili oil, for finishing
- 1 pack crispy seaweed snacks
Instructions
- Prepare the tuna. Open and drain the Rio Mare tuna, then add it to a mixing bowl. Gently flake with a fork.
- Mix the filling. Add the scallion whites, Greek yogurt, soy sauce, sesame oil, and sriracha. Stir until creamy and evenly combined.
- Prep the toppings. Slice the avocado and cut the cucumber into thin julienne strips. Reserve the scallion greens for topping.
- Assemble the hand rolls. Top each seaweed snack with a small spoonful of tuna, avocado, cucumber, and scallion greens. Make a few at a time so the seaweed stays crisp.
- Finish and serve. Drizzle with chili oil to taste. Gently fold or cup the seaweed around the filling, or enjoy open-faced. Eat immediately.
