Canned Tuna Sushi (Low Carb, Low Sodium, Spicy Version)

Terrific Tuna!

by SaraSolomon - April 20th, 2015

I hate canned tuna. I hate its cat food odour. I hate the way it tastes.

But, I managed to create a recipe that makes me love canned tuna! Yep! I fooled my taste buds and tricked my brain into thinking it was so much more than just canned tuna.

Presenting CANNED TUNA SUSHI (low carb, low-sodium, spicy version).

Yields 10 Maki.

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Nutritional Facts

Serving Size: Entire Recipe

  • Calories: 263

  • Protein: 40.9 grams

  • Carbs: 4.5 grams

  • Fat: 12.8 grams

Cooking Instructions


  • 1 can of Raincoast Trading White Solid Albacore Tuna (No Salt added - 1 can has 33.8 mg of sodium)

  • All-Natural Spicy Wholly Guacamole (available at your grocery store)

  • Seasoning: I used chilli pepper flakes, salt-free Mrs. Dash and a pinch of wasabi powder

  • 1 Nori Sheet


  1. Mix by hand (or use a mini food processor or a magic bullet) the Tuna, Wholly Guacamole and seasoning.

  2. Take 1 Nori Sheet and cut it into 10 strips using scissors. It's easier to cut it now (cutting it after the tuna is placed makes a squishy mess).

  3. Dampen both ends of a nori strip before placing the tuna at one end. Then roll it like a sleeping bag. Moisten the end to get it to stick down. Repeat for the other 9 strips.

  4. Place a dollop of the All-Natural Spicy Wholly Guacamole on top of each maki. This represents 1 more TBSP of guacamole.

  5. ENJOY!

NOTE: I skip the soy sauce.  1 TBSP of soy sauce has about 1000mg of sodium!  So either use low sodium soy sauce, a soy sauce alternative or nothing!

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That sounds delightful. I hate tinned tuna but love sushi so worth a go.