Tuna Avocado Cucumber Roll Recipe

I’ve been experimenting in the kitchen lately, and my latest obsession is the viral tuna and avocado cucumber roll. They’re light, refreshing, and pack a flavorful punch—perfect for a quick lunch or an elegant appetizer. Plus, they’re a fun, no-rice twist on traditional sushi rolls!

It all started when I found myself with an abundance of ripe avocados and a craving for something sushi-like but without the rice. Instead of traditional sushi rolls, I decided to use thin slices of cucumber as the wrapper. Not only does it add a crisp freshness, but it’s also a fantastic gluten-free alternative.

How to Choose Canned Tuna

While fresh tuna is amazing, I wanted to make this recipe accessible and convenient, so I opted for canned tuna. The key is choosing the right one. Here’s how:

Go for solid white albacore tuna. It’s firm, has a mild flavor, and holds up well when mixed. Tuna packed in water is lighter, while tuna in olive oil is richer. I prefer water-packed for this recipe. Look for brands that are dolphin-safe and MSC-certified to ensure sustainability.

I mix the canned tuna with Kewpie mayo (a Japanese mayonnaise that’s creamier and slightly sweeter than regular mayo) and a splash of sriracha for a spicy kick. This combination turns canned tuna into a flavorful filling that’s anything but ordinary.

Picking the Perfect Avocado

A ripe avocado is essential for this recipe. To check for ripeness:

Color: The skin should be dark green to almost black.

Feel: Gently squeeze the avocado in your palm (don’t use fingertips to avoid bruising). It should yield slightly but not feel mushy.

Stem Test: Flick off the small stem at the top. If it comes off easily and reveals green underneath, it’s ripe. Brown means overripe.

If your avocado isn’t quite ripe, you can speed up the process by placing it in a paper bag with a banana or apple. The ethylene gas from the fruits will hasten ripening.

Assembling the Cucumber Roll

Start by slicing the ends of the cucumbers to make sure they are all the same length. Now slice the large English cucumbers lengthwise into thin strips. A mandolin works best for consistent slices, but a vegetable peeler or a vegetable chopper with a slicing attachment will do the trick as well. Lay the slices out on a clean kitchen towel, overlapping them slightly to create a sheet. Place another towel on top and press gently to absorb excess moisture—this step is crucial to prevent sogginess.

Now spread a thin layer of cream cheese over half of the cucumber sheet. The cream cheese adds a lovely creaminess that complements the tuna and avocado perfectly.

In a bowl, mix the drained canned tuna with ¼ cup of Kewpie mayo and 1-2 teaspoons of sriracha (adjust according to your heat preference). The result is a creamy, spicy filling that’s simply irresistible.

Arrange slices of ripe avocado along the edge of the cucumber sheet where you’ve spread the cream cheese. The avocado adds a rich, buttery texture that elevates the entire roll.

Starting from the edge with the fillings, carefully roll the cucumber sheet, tucking it tightly as you go to keep everything inside. You’ll end up with a beautiful log resembling a sushi roll.

Using a sharp knife, slice the cucumber roll into eight equal pieces. Arrange them on a serving plate and get ready to garnish. Drizzle additional Kewpie mayo and sriracha over the top for extra flavor. Sprinkle generously with black and white sesame seeds and a handful of finely chopped green onions. These not only add flavor but also make your rolls look stunning and appetizing.

Ingredients

• 3 large English cucumber
• 1/2 can (5 oz) solid white albacore tuna in water, drained
• ¼ cup Kewpie mayonnaise (regular mayo works too)
• 1-2 teaspoons sriracha sauce (adjust to taste)

• 2 tablespoons cream cheese, softened

• 1/2 ripe avocado, sliced
• Black and white sesame seeds for garnish
• Additional Kewpie mayo and sriracha for drizzling

 

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Instructions

1. Prepare the Cucumber Sheet

   Slice the cucumber lengthwise into thin strips using a mandolin or vegetable peeler. Lay the slices on a clean kitchen towel, overlapping them slightly to form a rectangular sheet. Place another towel on top and gently press to remove excess moisture.

2. 
   
   
   

   Make the Tuna Filling

   In a bowl, combine the drained canned tuna, ¼ cup Kewpie mayonnaise, and sriracha sauce. Mix well until fully incorporated.

3. Assemble the Cucumber Roll

   Remove the top kitchen towel from the cucumber sheet. Spread the softened cream cheese over half of the sheet. Spoon the tuna mixture along the edge with the cream cheese. Lay the avocado slices on top of the tuna mixture.

4. Roll It Up

   Starting from the edge with the fillings, gently roll the cucumber sheet, keeping it tight to prevent the filling from falling out. You should end up with a log similar to a sushi roll.

5. Slice and Garnish

   Using a sharp knife, slice the cucumber roll into eight equal pieces. Arrange them on a serving plate. Drizzle additional Kewpie mayo and sriracha over the top. Sprinkle with black and white sesame seeds and chopped green onions.

Variations

• English cucumbers are ideal due to their length and thin skin. If unavailable, regular cucumbers can be used
• For a dairy-free option, you can omit the cream cheese or replace it with a vegan alternative
• Adjust the amount of sriracha to suit your taste. If you prefer milder flavors, reduce it or omit it altogether
• For extra texture, consider adding thinly sliced bell peppers or shredded carrots to the filling