Heart-Healthy Avocado Tuna Sushi Roll
Delight your taste buds with our *Heart-Healthy Avocado Tuna Sushi Roll*, a nourishing twist on traditional sushi that’s perfect for clean eating enthusiasts. Packed with creamy avocado, protein-rich canned tuna mixed with low-sodium soy sauce, and crunchy cucumber and carrot matchsticks, these rolls are bursting with flavor and texture. Crafted from fluffy sushi rice seasoned with a tangy blend of rice vinegar, sugar, and salt, and wrapped snugly in nutrient-rich nori sheets, this recipe balances heart-smart ingredients with satisfying freshness. Sprinkled with sesame seeds for a toasty finish, these homemade sushi rolls are as stunning as they are wholesome. Perfect for a light lunch or snack, serve them with wasabi, pickled ginger, and a side of soy sauce for a complete experience. With just 30 minutes of prep and easy-to-follow directions, this recipe turns into an impressive yet healthy dish the whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 large Avocado
- 6 ounces Canned tuna in water
- 2 tablespoons Low-sodium soy sauce
- 0.5 medium Cucumber
- 0.5 medium Carrot
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
- 2 tablespoons Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and 1.25 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for 20 minutes, or until all water is absorbed.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently stir in the vinegar mixture using a wooden spoon. Let the rice cool to room temperature.
Drain the canned tuna and place it in a bowl. Add low-sodium soy sauce and mix well. Set aside.
Peel the cucumber and carrot, then cut them into thin matchstick-size strips. Slice the avocado in half, remove the pit, and slice it into thin strips.
Place a nori sheet on a bamboo sushi mat with the shiny side down. Spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Place a line of tuna mixture, cucumber, carrot, and avocado strips horizontally across the center of the rice.
Using the sushi mat, roll the nori over the fillings tightly, pressing gently to seal. Moisten the top border of the nori with water to seal the edge.
Repeat the rolling process three more times with remaining ingredients.
To serve, use a sharp knife to cut each roll into 8 even slices. Wipe the knife with a wet cloth between cuts to prevent sticking. Sprinkle with sesame seeds.
Serve the sushi rolls with wasabi paste, pickled ginger, and additional soy sauce if desired.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 9.0 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1947 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
