High Protein Tuna and Cucumber Sushi Roll
Elevate your sushi skills with this High Protein Tuna and Cucumber Sushi Roll recipe—a perfect blend of freshness, flavor, and nutrition. Packed with sushi-grade tuna, crisp cucumber, and optional creamy avocado, these homemade sushi rolls are an excellent source of lean protein and healthy fats. Crafted with fluffy, seasoned sushi rice and wrapped in nori sheets, this recipe delivers restaurant-quality rolls in the comfort of your kitchen. The simple yet rewarding preparation process ensures you’ll have beautifully rolled sushi to impress your guests or enjoy as a wholesome meal. Pair with soy sauce, pickled ginger, and wasabi for the ultimate sushi experience. Ready in under an hour, this recipe is a must-try for sushi enthusiasts and health-conscious eaters alike!
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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 pieces nori sheets
- 6 ounces fresh sushi-grade tuna
- 1 medium cucumber
- 0.5 pieces avocado (optional)
- 2 tablespoons soy sauce (for serving)
- 2 tablespoons pickled ginger (for serving)
- 1 teaspoon wasabi paste (optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is fully cooked.
While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Once the rice is done, transfer it to a wide, shallow bowl and gently mix in the vinegar mixture. Allow the rice to cool to room temperature.
While the rice cools, prepare the filling. Slice the tuna into thin strips about 1/2 inch wide. Peel the cucumber and cut it into thin, long strips. If using avocado, thinly slice it as well.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap on top (optional for easy cleanup). Place a nori sheet shiny side down on the mat.
With wet fingers, spread an even layer of rice over the nori, leaving a 1-inch border at the top edge.
Lay a few strips of tuna, cucumber, and avocado (if using) horizontally across the center of the rice.
Using the bamboo mat, roll the sushi away from you, applying light but firm pressure to form a tight roll. Wet the edge of the nori with water to seal the roll.
Repeat with remaining ingredients until all ingredients are used.
Use a sharp knife to slice the sushi rolls into bite-sized pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serve with soy sauce, pickled ginger, and wasabi on the side for dipping.
Nutrition Facts
Calories |
797 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 9.7 mcg | 48% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2029 mg | 43% | |
*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.
