Heart-Healthy Spicy Tuna Maki
Dive into the delicious world of sushi with this Heart-Healthy Spicy Tuna Maki recipe, a guilt-free way to enjoy your favorite rolls! Featuring sushi-grade tuna marinated in a flavorful blend of low-sodium soy sauce, sriracha, and sesame oil, this recipe packs a spicy punch while keeping your heart in mind. Instead of traditional white sushi rice, we’ve opted for nutrient-rich brown sushi rice, perfectly seasoned with rice vinegar for an authentic touch. Fresh avocado, crisp cucumber, and a sprinkle of toasted sesame seeds add texture and a delightful balance of creaminess and crunch. Rolled tightly in nori sheets and served with optional garnishes like green onion, pickled ginger, and wasabi, these homemade sushi rolls are perfect for a light lunch, dinner, or an impressive appetizer. Quick to prepare and easier than you’d think, this wholesome, satisfying recipe is your go-to for a healthy spin on Japanese cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams Sushi-grade tuna
- 1 cup Brown sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Low-sodium soy sauce
- 2 teaspoons Sriracha
- 1 teaspoon Sesame oil
- 0.5 piece Avocado
- 0.5 piece Cucumber
- 4 pieces Nori sheets
- 1 tablespoon Toasted sesame seeds
- 1 stalk Green onion (optional)
- 1 teaspoon Wasabi (optional)
- 1 tablespoon Pickled ginger (optional)
Instructions
Rinse the brown sushi rice thoroughly under cold water until the water runs clear.
In a medium saucepan, combine 1 cup of brown sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for 20-25 minutes or until the water is fully absorbed. Remove from heat and let sit, covered, for 10 minutes.
Mix the cooked rice with 2 tablespoons of rice vinegar while it is still warm. Use a wooden spoon or spatula to gently fold the vinegar into the rice, being careful not to mash the grains. Set aside to cool completely.
Dice the sushi-grade tuna into small, bite-sized cubes and place in a bowl.
In a small bowl, mix 1 teaspoon of low-sodium soy sauce, 2 teaspoons of sriracha, and 1 teaspoon of sesame oil. Pour this mixture over the diced tuna and mix gently to evenly coat. Set aside.
Slice the avocado into thin strips. Peel and slice the cucumber into matchstick-sized strips.
Place one sheet of nori, shiny side down, on a bamboo sushi mat. Spread a thin, even layer of the cooled brown rice over the nori, leaving a 1-inch border at the top edge.
Sprinkle a small pinch of toasted sesame seeds over the rice for added flavor.
Arrange a strip of avocado, a few cucumber matchsticks, and a portion of the spicy tuna mixture horizontally across the rice, about 1 inch from the bottom edge of the nori.
Using the bamboo mat, carefully roll the sushi tightly from the bottom edge, pressing gently as you roll to form a firm cylinder. Dip your fingers in water to seal the edges of the nori.
Repeat the process with the remaining nori sheets and ingredients.
Use a sharp, damp knife to slice each roll into 6-8 pieces.
Serve immediately with optional wasabi, pickled ginger, and additional low-sodium soy sauce for dipping. Garnish with finely chopped green onion if desired.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 58 mg | 20% | |
| Sodium | 914 mg | 40% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 6.9 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 181 mg | 14% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1744 mg | 37% | |
*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.
