Prepare the ingredients first: Prepare all your fillings before taking out the nori sheets. Use 2 sheets per wrap. Gently fold them twice to create 4 square marks, then cut a slit to the center.
Layer the fillings: Starting from the bottom left corner and moving clockwise, add avocado, cucumber, canned tuna, and boiled eggs — each square with one filling. Keep the layers even and thin, and leave the edges free of filling so it’s easier to fold.
Add the sauce: Add a thin layer of sriracha, mayo, and furikake over the tuna layer.
Fold the wrap: Lift the bottom left corner and fold it over the cucumber, pressing gently so it sticks. Then fold upward, and finally fold to the right to form one nori square.
Serve and enjoy: Eat right away while the nori is crisp. Hold the wrap with both hands and take a big bite. It might get a little messy (like a taco), but that’s part of the fun!
Video
Notes
Variations – What else can you add to nori wraps? You can mix and match based on what you have. I recommend including at least one binder ingredient to help hold the wrap together:
Instead of avocado: sandwich cheese slices
Instead of cucumber: diced radish, kimchi, or sauerkraut (drained)
Instead of tuna: canned salmon, shredded chicken, smoked salmon, deli ham, or turkey
Instead of eggs: cooked rice, sushi rice, or a thin omelette
Can you make the wraps ahead? You can prepare the fillings ahead of time, but assemble the wraps right before eating. Nori sheets absorb moisture quickly and will turn soft and lose their crisp texture.
How to store the extra unused nori sheets? Keep the nori dry and airtight. Squeeze out excess air, seal the package well, and store in a cool, dry place like a cupboard. Avoid storing in the refrigerator, as moisture can make the sheets soft.