High Protein Classic Fish and Roe Sushi Roll
Elevate your sushi night with this **High Protein Classic Fish and Roe Sushi Roll**, a delicious fusion of flavor and nutrition that's as satisfying as it is eye-catching. This recipe combines the finest sushi-grade fresh tuna, salmon, and vibrant fish roe (tobiko or ikura) for a bright, briny pop of texture and taste. Nestled in perfectly seasoned sushi rice and complemented by creamy avocado and crisp cucumber, each roll is artfully balanced and packed with protein. Whether you're a sushi enthusiast or a first-time roller, the step-by-step instructions make this dish approachable and fun to assemble. Serve these umami-rich rolls with soy sauce, wasabi, and pickled ginger for a restaurant-quality experience in the comfort of your home—perfect for dinner parties, date nights, or a special treat for yourself!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 4 sheets Nori sheets
- 8 ounces Fresh tuna
- 8 ounces Fresh salmon
- 1 medium Cucumber
- 1 medium Avocado
- 4 tablespoons Soy sauce
- 4 teaspoons Wasabi
- 4 tablespoons Pickled ginger
- 4 tablespoons Fish roe (tobiko or ikura)
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, yielding fluffy rice.
Combine rinsed rice and 1.25 cups of water in a rice cooker. Cook according to your rice cooker's instructions. Once done, let it sit covered for 10 minutes.
In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Allow to cool. Gently fold the mixture into the cooked rice and allow to cool to room temperature.
Cut the tuna and salmon into long strips for easy rolling. Peel the cucumber, remove seeds, and cut into strips. Peel and slice avocado.
Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.
Spread a quarter of the sushi rice over the nori sheet, leaving a 1-inch border at the top edge.
Arrange strips of tuna, salmon, cucumber, and avocado horizontally on the rice, about one inch from the bottom.
Lift the edge of the bamboo mat closest to you, and carefully roll it over the filling, pressing gently. Continue rolling until the top edge of the nori is sealed.
Use a sharp knife to cut the roll into 8 even pieces. Wipe the blade with a damp towel between cuts for clean slices.
Top each sushi piece with a small dollop of fish roe.
Serve with soy sauce, wasabi, and pickled ginger.
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 4864 mg | 211% | |
| Total Carbohydrate | 110.1 g | 40% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 19.4 g | ||
| Protein | 120.9 g | 242% | |
| Vitamin D | 46.2 mcg | 231% | |
| Calcium | 243 mg | 19% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3715 mg | 79% | |
*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.
