High Protein Tuna Avocado Sushi
Elevate your sushi game with this High Protein Tuna Avocado Sushi recipe, a perfect combination of indulgence and nutrition! Featuring delicately sliced sashimi-grade tuna and creamy avocado wrapped in seasoned sushi rice and nori seaweed, this dish is packed with lean protein and healthy fats. Whether you're a sushi enthusiast or exploring homemade options for the first time, this recipe offers step-by-step guidance, making it approachable and rewarding. Ready in under an hour, these vibrant rolls are ideal for a light lunch, post-workout meal, or impressive appetizer. Serve with soy sauce, wasabi, and pickled ginger for a restaurant-quality experience from the comfort of your kitchen. Perfect for high-protein diets and sushi lovers alike!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 6 ounces fresh tuna (sashimi-grade)
- 1 medium avocado
- 4 sheets nori seaweed sheets
- 2 tablespoons soy sauce (optional, for dipping)
- 0.5 teaspoons wasabi (optional, for serving)
- 2 tablespoons pickled ginger (optional, for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a medium saucepan. Cover and bring to a boil over medium heat, then reduce the heat to low and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice while fanning it to cool. Cover with a damp towel and set aside.
Slice the sashimi-grade tuna into thin strips, approximately 1/4 inch thick and 3 inches long.
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice it into thin strips.
Place a sheet of nori, shiny side down, on a bamboo sushi rolling mat or a clean flat surface.
Wet your hands slightly to prevent sticking and spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space along the top edge.
Arrange a strip of tuna and a few slices of avocado horizontally across the middle of the rice.
Using the bamboo mat or your hands, carefully roll the sushi tightly from the bottom edge, pressing gently to form a firm roll. Seal the roll by wetting the top edge of the nori with a small amount of water.
Repeat the process with the remaining nori sheets, rice, tuna, and avocado.
Using a sharp knife, cut each roll into 6-8 equal pieces, wiping the knife with a damp cloth between cuts for clean slices.
Serve the sushi immediately with soy sauce, wasabi, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 3411 mg | 148% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 6.0 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 78 mg | 6% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1399 mg | 30% | |
*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.
