1 Can of La Sirena Tuna in water

  • 2 servings
  • 30 minutes
  • Asia
  • 1 can of tuna in water
  • Bamboo mat
  • Hot sauce
  • ½ tea spoon of chili oil
  • ½ tea spoon of rice vinegar
  • 2 table spoons chopped chives
  • 1 ½ table spoon mayonnaise light
  • 6 sheets of Nori (Alga)
  • 1 ½ cup cooked Sushi rice
  • 1 ripe avocado
  • Sesame sedes


In a bowl, mix the tuna, hot sauce, chili oil, rice vinegar, chives and mayonnaise. After that place a sheet of seaweed on top of the bamboo mat.


Place a small bowl of water next to the sushi roll and wet your fingers. Add¼ cup of cooked rice to one side of the nori leaf and spread out by pressing down (you may need to add more rice, just make sure it is lightly spread)


Add a line of spicy tuna mixture in the center of the rice (approximately 1½ table spoon)


Roll the bamboo mat (starting with the side with the rice and the spicy tuna). You must roll it enough so that the rice feels condensed, but not so much that the tuna mixture spills (or the nori leaf breaks)


Wet your fingers and pass them through the inside edge of the nori sheet. This will seal the end of the roll. Keep rolling and delicately remove the bamboo mat.


Clean a sharp knife with a damp cloth and cut the roll into small pieces.