Craving sushi but don’t want to spend a fortune on takeaway? This sushi sandwich is the perfect solution. It’s budget-friendly, easy to make, and packed with protein. Plus, it’s a clever way to use up leftover rice and that can of tuna hiding in your cupboard. You get all the classic sushi flavours—tuna, avocado, spicy mayo—wrapped in a crispy nori sheet. No rolling skills or special tools needed. Just layer, fold, and enjoy.
It’s ideal for lunch, a quick snack, or even meal prep. You can make it ahead and store it in the fridge. It’s fresh, flavourful, and a brilliant no-waste recipe you’ll want to make again and again.
No Sushi Making Skills Required
If you’ve never made sushi at home before, this is the easiest place to start. There’s no need for a bamboo mat or perfect rolling technique. The sushi sandwich method is quick, beginner-friendly, and endlessly customisable. You can swap the tuna for cooked chicken, tofu, or even leftover salmon. Don’t have avocado? Use cucumber or grated carrots. It’s all about using what you have—and still ending up with something delicious, satisfying, and healthy.
Tips
- Use cold rice: Leftover rice from the fridge works best as it sticks together well and won’t fall apart.
- Add rice seasoning: Soy sauce, sesame oil and rice vinegar really elevate the flavour and make it taste like actual sushi rice.
- Wrap tightly: To keep it all together, wrap the sandwich tightly in cling film for a few minutes before cutting—it helps the nori hold the shape.
- Let the nori soften: If your seaweed feels too crisp to eat, let it sit for a few minutes before cutting. It softens and becomes easier to bite through.
- Sharp knife only: Always use a sharp knife for slicing cleanly through the sandwich without squashing the filling.
Swaps
Tuna: Swap for cooked salmon, tofu or shredded chicken.
Avocado: Try cucumber sticks or grated carrot if you don’t have any avocado.
Rice: Quinoa or short-grain brown rice could work, but they won’t hold as tightly.
Mayo: Greek yoghurt or vegan mayo will work just fine.
Sweet chilli & sriracha: Use whatever sauces you enjoy—gochujang, teriyaki, or just a bit of lemon juice and olive oil for something lighter.
Storage
Fridge: Best enjoyed fresh, but you can wrap it in cling film and keep in the fridge for up to 1 day.
Freezer: Not suitable for freezing due to the texture of avocado and nori.
More Sandwich Recipes
Tuna Sushi Sandwich
Ingredients
- 1 can tuna in brine
- 2 tbsp mayo
- 1 tbsp sweet chill sauce
- 2 tbsp sriracha
- 1 nori sheet
- 1/2 small avocado
- ~30-40g leftover rice, must be cold
Instructions
- In a small bowl add tune, mayo, sweet chilli sauce and sriracha. Mix well.
- In another bowl add rice and the optional rice seasoning. This will add extra flavour and the taste you’ll recognise from sushi. I put it as optional as not everyone might have all the ingredients, and if you dont have it, plain rice will do, you’ll still have a tasty recipe!
- Now add a layer of rice to the nori sheet, the. The tuna mix and avocado.
- Close the nori sheet by bringing the opposite corner together. To help you keep everything thigh inside you can use a bit of cellophane. Cut in a half and enjoy!