High Protein Spicy Tuna Avocado Sushi
Elevate your sushi night with this High Protein Spicy Tuna Avocado Sushi recipe, perfect for a healthy and flavorful homemade treat. Featuring tender sashimi-grade ahi tuna tossed in a creamy, spicy sriracha sauce, paired with creamy avocado and crisp cucumber, these sushi rolls offer a perfect balance of texture and taste. This recipe uses nutrient-dense nori sheets and protein-packed ingredients to create a satisfying, guilt-free meal that’s great for lunch, dinner, or meal prepping. Whether you’re a sushi enthusiast or a beginner, enjoy rolling these easy homemade sushi pieces using a bamboo mat for the perfect restaurant-quality presentation. Garnish with sesame seeds, wasabi, or pickled ginger for added flair, and enjoy this delicious, protein-rich sushi with family or friends. It’s a versatile recipe that ensures flavor, nutrition, and a touch of spice in each bite.
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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
- 6 ounces Fresh ahi tuna (sashimi-grade)
- 2 tablespoons Low-fat mayonnaise
- 1 teaspoons Sriracha
- 1 teaspoon Soy sauce
- 1 medium Avocado
- 4 sheets Nori sheets
- 0.5 medium Cucumber
- 1 tablespoon Sesame seeds (optional)
- 1 teaspoons Wasabi (optional)
- 2 tablespoons Pickled ginger (optional)
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine 1 cup of sushi rice and 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is fully absorbed.
Remove the rice from heat and let it sit covered for 10 minutes. Then, transfer it to a large bowl and gently fold in the rice vinegar, sugar, and salt while the rice is still warm. Let the rice cool to room temperature.
While the rice cools, dice the sashimi-grade tuna into small cubes and place them in a mixing bowl.
In a separate small bowl, mix the low-fat mayonnaise, sriracha, and soy sauce. Add this mixture to the diced tuna and gently combine to coat the tuna evenly. Set aside.
Slice the avocado in half, remove the pit, and peel off the skin. Thinly slice the avocado into strips.
Peel the cucumber and cut it into thin matchstick-size strips.
Place a sheet of nori, shiny side down, on a bamboo sushi mat. Keep a small bowl of water nearby to wet your fingers and prevent sticking.
Spread a thin, even layer of rice over the nori, leaving about 1 inch of nori uncovered on the top edge for sealing.
Place a few slices of avocado, some spicy tuna, and cucumber strips across the center of the rice layer.
Using the bamboo mat, gently roll the sushi from the bottom edge while pressing firmly to create a tight roll. Seal the roll by moistening the uncovered nori edge with water and pressing it closed.
Repeat the process with the remaining ingredients to make additional rolls.
Using a sharp knife, slice each roll into 6-8 even pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Garnish the sushi rolls with sesame seeds, wasabi, and pickled ginger, if desired.
Serve immediately with soy sauce for dipping or store in the refrigerator for up to 24 hours.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 19.1 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 200 mg | 15% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1948 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.
