This is an easy sushi roll that has no raw fish, instead it uses tinned tuna! This is a spicy version that uses chilli and wasabi for a dual heat hit.
I had really high hopes for this recipe since my husband and I are big sushi fans, especially any spicy rolls. However, this did not taste like restaurant spicy tuna. Instead, I tasted each part (chili powder, tuna, wasabi) instead of the sum of the parts: Spicy tuna. The tuna was dry, as noted by other reviewers and somewhat fishy. To the rice, I added a bit of salt and sugar and it was great... but not good enough to fix the tuna. Sorry. - 28 Dec 2010 (Review from Allrecipes USA and Canada)
For another tuna twist try substituting the spicy tuna with shoyu tuna--take 1 can drained tuna and add 3 tbs sugar and 4 tbs soy sauce and heat until the tuna absorbs all of the liquid. - 23 May 2010 (Review from Allrecipes USA and Canada)
We eat sushi at home pretty regularly. The 2yo and the 6yo love to help layer veggies on the rolls. We usually just do vegetarian sushi but I had the rare can of tuna in the house and decided to try it. The flavor is good. The texture of canned tuna was less than desirable. I think if you used a chunkier, higher quality pouched tuna, it would be MUCH better. - 22 Jan 2010 (Review from Allrecipes USA and Canada)