Tuna and Avocado Sushi Roll
Experience the perfect balance of flavors and textures with our vibrant Tuna and Avocado Sushi Roll recipe—a must-try for sushi enthusiasts and home chefs alike! This fresh and satisfying recipe combines tender, sushi-grade tuna and creamy avocado wrapped in perfectly seasoned sushi rice and nori sheets. The process is approachable with step-by-step guidance, including tips on achieving restaurant-quality sushi rolling at home using a bamboo mat. Ideal for entertaining or elevating weeknight dinners, these rolls pair beautifully with tangy soy sauce, pickled ginger, and a touch of fiery wasabi for an authentic Japanese-inspired culinary experience. Ready in under an hour, this recipe yields gorgeous, shareable rolls that redefine homemade sushi.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 8 ounces Fresh tuna (sushi-grade)
- 1 medium Avocado
- 4 tablespoons Soy sauce
- 2 tablespoons Pickled ginger
- 1 teaspoon Wasabi paste
Instructions
Rinse the sushi rice under cold water until the water runs clear, then drain it well.
In a medium saucepan, combine the rice and water. Cover and bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and simmer for about 15–18 minutes, or until the water is absorbed and the rice is tender.
Remove the saucepan from heat and let the rice rest, covered, for 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until the sugar dissolves completely.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Let the rice cool to room temperature.
Meanwhile, slice the fresh tuna into thin, long strips suitable for rolling.
Cut the avocado in half, remove the pit, and peel the skin. Slice the avocado lengthwise into thin strips.
Place a bamboo sushi rolling mat on a flat surface and lay a sheet of nori on top, shiny side down.
Wet your fingers to prevent the rice from sticking, then spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.
Arrange tuna and avocado strips horizontally across the rice, about 1 inch above the bottom edge.
Use the bamboo mat to carefully roll the sushi away from you, applying gentle but firm pressure to form a tight cylinder.
Seal the edge of the nori with a bit of water.
Repeat the rolling process with the remaining ingredients to form additional rolls.
Using a sharp knife, slice each sushi roll into 6 to 8 pieces.
Serve the rolls with soy sauce, pickled ginger, and a dab of wasabi on the side.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.6 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 558 mg | 12% | |
*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.
