Heart-Healthy Tuna and Avocado Sushi Roll
Savor the perfect balance of flavor and nutrition with this Heart-Healthy Tuna and Avocado Sushi Roll recipe! Crafted with wholesome ingredients like brown sushi rice, fresh sushi-grade tuna, creamy avocado, crisp cucumber, and toasted sesame seeds, this dish redefines clean eating in the most delicious way. The brown rice is seasoned with rice vinegar and low-sodium soy sauce, delivering a subtly tangy base for the vibrant, nutrient-packed fillings. Rolled in nori sheets and sliced into bite-sized pieces, these sushi rolls are perfect for a light lunch, dinner, or a fun appetizer. Ready in under an hour, this recipe is a brilliant fusion of freshness, texture, and heart-healthy fats. Pair with optional pickled ginger or wasabi for that extra kick of flavor!
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Recipe Information
Ingredients
- 1 cup Brown sushi rice
- 1.5 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoons Low-sodium soy sauce
- 1 teaspoons Sesame oil
- 4 ounces Fresh tuna (sushi-grade)
- 1 medium Avocado
- 0.5 medium Cucumber
- 4 sheets Nori sheets (seaweed)
- 1 tablespoon Toasted sesame seeds
- as desired Optional: Pickled ginger
- as desired Optional: Wasabi
Instructions
Rinse the brown sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and all the water is absorbed.
Once cooked, transfer the rice to a large bowl and let it cool for 10 minutes. Mix the rice vinegar and low-sodium soy sauce into the rice to season it. Set aside.
While the rice cools, prepare the fillings. Slice the sushi-grade tuna into thin, even strips. Halve the avocado, remove the pit, and slice it into thin strips. Peel the cucumber and cut it into matchstick-sized pieces.
Place a sheet of nori shiny side down on a bamboo sushi mat (or a clean kitchen towel with plastic wrap on top). Wet your hands with water to prevent sticking, then spread a thin, even layer of seasoned rice over the nori, leaving about an inch of space at the top edge.
Lay a few slices of tuna, avocado, and cucumber horizontally across the middle of the rice. Sprinkle with a pinch of toasted sesame seeds for added flavor.
Using the bamboo mat, carefully roll the sushi away from you into a tight cylinder. Press gently to seal the edge. Repeat the process with the remaining ingredients to create additional rolls.
Using a sharp knife, slice each sushi roll into 6-8 even pieces. To ensure clean cuts, wipe the knife blade with a damp cloth between slices.
Serve the sushi rolls immediately, optionally accompanied by pickled ginger and a small amount of wasabi for extra flavor.
Nutrition Facts
Calories |
872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 600 mg | 26% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 4.3 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 219 mg | 17% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1890 mg | 40% | |
*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.
