High Protein Classic Sushi Rolls
Elevate your sushi game with these High Protein Classic Sushi Rolls, a delicious and nutritious twist on traditional sushi. Perfectly seasoned sushi rice is paired with sushi-grade fresh tuna and firm tofu, offering an excellent protein boost for a satisfying meal. Vibrant julienned vegetables, like cucumber, carrot, and creamy avocado, add color and crunch while balancing the flavors beautifully. Wrapped in crisp nori and rolled to perfection, these homemade sushi rolls are easier to make than you might think, thanks to straightforward instructions and simple yet fresh ingredients. Serve with soy sauce, pickled ginger, and wasabi for an authentic sushi bar experience right at home. Whether you're meal prepping or hosting dinner, this recipe is a healthy and elegant crowd-pleaser.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cups Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 250 grams Fresh tuna (sushi-grade), thinly sliced
- 150 grams Firm tofu, julienned
- 1 medium Cucumber, julienned
- 1 medium Carrot, julienned
- 1 large Avocado, sliced
- Soy sauce for serving
- Pickled ginger for serving
- Wasabi for serving
Instructions
Rinse the sushi rice in a fine mesh strainer under cold water until the water runs clear.
Combine the rinsed rice and water in a medium saucepan, cover, and bring to a boil over high heat. Once boiling, reduce the heat to low and let it simmer for 18-20 minutes until the water is absorbed and the rice is tender.
While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved.
Once the rice is cooked, remove it from heat, let it sit covered for 10 minutes, then transfer to a large bowl.
Slowly drizzle the vinegar mixture over the rice, folding the rice gently with a wooden spatula to mix evenly. Allow the rice to cool to room temperature.
Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny side down on the mat.
Wet your hands to prevent sticking and evenly spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top free of rice.
Lay a thin strip of tuna, a few pieces of tofu, cucumber, carrot, and avocado along the center of the rice.
Lift the edge of the mat closest to you, and gently roll it away from you, keeping the filling in place with your fingers. Apply gentle pressure to shape the roll.
Once rolled, slice the sushi roll into 6-8 pieces with a sharp wet knife.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the sushi rolls with soy sauce, pickled ginger, and wasabi.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 32.6 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 695 mg | 53% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3086 mg | 66% | |
*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.
