Low Fat Tuna and Avocado Sushi Roll
Savor the perfect fusion of flavor and health with this Low Fat Tuna and Avocado Sushi Roll recipe! Packed with lean protein from low-fat canned tuna and the creamy richness of avocado, these homemade sushi rolls are a light yet satisfying option for any meal or snack. Featuring fresh cucumber matchsticks, seasoned sushi rice, and nutrient-packed nori sheets, it’s a guilt-free way to enjoy sushi without compromising on taste. With easy-to-follow steps, you’ll roll your way to restaurant-quality sushi in under 30 minutes. Serve with low-sodium soy sauce, pickled ginger, and a hint of optional wasabi for a complete sushi experience. Ideal for sushi enthusiasts and health-conscious eaters alike, this recipe is a delightful balance of simplicity, flavor, and nutrition!
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Seasoned rice vinegar
- 4 sheets Nori seaweed sheets
- 0.5 Cucumber
- 1 Avocado
- 1 can (about 5 oz) Low-fat canned tuna (in water, drained)
- 1 tablespoon Light mayonnaise
- 1 tablespoon Low-sodium soy sauce
- 0.5 teaspoon Wasabi paste (optional)
- 2 tablespoons Pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water in a fine mesh sieve until the water runs clear. Combine the rice and water in a medium pot and bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 10 minutes until the water is absorbed.
Remove the rice from the heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and gently mix in the seasoned rice vinegar. Allow the rice to cool to room temperature.
While the rice cools, prepare the fillings: Peel and deseed the cucumber, then slice it into thin matchsticks. Halve and pit the avocado, then slice it into thin strips. In a small bowl, combine the drained tuna with light mayonnaise and mix until well combined.
Lay a sheet of nori on a bamboo sushi mat or a clean kitchen towel, shiny side down. Wet your hands with water to prevent sticking, and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch strip at the top uncovered.
Place a few strips of cucumber, avocado slices, and about 2 tablespoons of the tuna mixture horizontally across the rice near the bottom edge of the nori.
Using the bamboo mat or towel, gently lift the edge of the nori closest to you and roll it up tightly over the fillings, pressing firmly to seal the roll. Wet the uncovered edge of the nori with a little water to help it stick and seal the roll completely.
Repeat with the remaining ingredients to make 4 rolls.
Using a sharp knife, cut each roll into 6-8 pieces, wiping the knife clean with a damp cloth between slices to ensure clean cuts.
Serve the sushi rolls with low-sodium soy sauce, a small dab of wasabi paste (optional for spice), and pickled ginger on the side. Enjoy!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 52 mg | 18% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 93.3 g | 34% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 12.1 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 93 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1396 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.
