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This 15-Minute Recipe Turns San Marino Corned Tuna into Spicy Rolls

April 18, 2018

Who has the time to cook anymore? It always seems much easier to buy something on your way to work, or grab something quick while you’re on a 5-minute coffee break. Sometimes, this means forgetting nutrition, and saving less money when you’re shelling out for food everyday.

This is why we’ve created a recipe with San Marino Corned Tuna–their delicious canned good recently won our taste test, because of its seriously meaty flavor, which makes it an instantly tastier choice than its more popular cousin, tuna flakes in oil. It’s also a better deal, because a can of corned tuna packs in way more meat. This dish can be made within minutes–all you need is to pop open a can of San Marino Corned Tuna (we used the Chili version for extra spice), add a few extra ingredients, then you’re set. The corned tuna’s texture and taste make it ideal for this particular recipe. Add a bit of Japanese mayo to sweeten it and give it a more maki-like edge, then roll it up with rice and an outer layer of nori. If you don’t have a bamboo sushi mat, it’s still easy to turn this into a hand roll or a rice bowl, which you can pack for lunch. This recipe is an instant classic; a foolproof, always-delicious dish you can make at home.

For more details, check out this how-to video below, or visit the San Marino website for more information.

  • Serves: 2-4
  • Active time: 30 mins
  • Total time: 30 mins
  • Difficulty: Easy
  • Special tools: Sushi mat


San Marino Corned Tuna Spicy rolls

  • 2 cans San Marino Chili Corned Tuna 180g
  • 2 cups cooked Japanese rice
  • ½ tbsp. white wine vinegar
  • ½ tbsp. sesame oil
  • 1 tsp. salt
  • ¼ cup Japanese mayonnaise
  • 2 tsps. togarashi or Japanese chili powder
  • 4 sheets nori


  1. In a large bowl, season the rice with white wine vinegar, sesame oil, and salt.
  2. In a separate bowl, combine San Marino Chili Corned Tuna with the Japanese mayonnaise and chili powder.
  3. On a sushi mat, take a sheet of nori and cover with a thin layer of seasoned rice, leaving a 2 inch strip on the top.
  4. Add a fourth of the spicy tuna mixture on the lower third of the nori sheet in a 1-inch strip.
  5. Roll the spicy tuna roll, using the bamboo mat as a guide.
  6. Repeat with 3 remaining nori sheets and the rest of the filling.
  7. Slice rolls into 8 pieces and serve with soy sauce.
Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

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