Tuna Avocado Sushi Roll
Discover the art of homemade sushi with this irresistible Tuna Avocado Sushi Roll recipe that combines freshness, flavor, and simplicity. Featuring tender slices of sashimi-grade tuna, creamy avocado, and perfectly seasoned sushi rice, these rolls are wrapped in crisp nori seaweed to create the ultimate bite of umami goodness. The recipe is approachable for beginners, with step-by-step instructions for rolling and slicing, and comes together in just 40 minutes. Served with tangy soy sauce, spicy wasabi, and refreshing pickled ginger, this dish is perfect as an appetizer, light lunch, or dinner. Whether you're hosting a sushi night or craving a taste of Japanese cuisine, these easy-to-make rolls will steal the show! Keywords: Tuna Avocado Sushi, homemade sushi rolls, sashimi-grade tuna, sushi rice recipe, Japanese sushi recipes.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 3 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 ounces Fresh tuna (sashimi grade)
- 1 whole Avocado
- 4 sheets Nori sheets
- 2 tablespoons Soy sauce
- 1 teaspoon Wasabi paste
- 2 tablespoons Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rinsed rice and water in a rice cooker, and cook according to the manufacturer's instructions.
While the rice cooks, mix rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring until sugar dissolves. Remove from heat and let cool.
Once the rice has finished cooking, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Slice the tuna into thin strips and set aside.
Cut the avocado in half, remove the pit and skin, and slice it thinly.
Place a bamboo sushi mat on a flat surface and cover it with plastic wrap.
Lay a nori sheet, shiny side down, on the mat.
Moisten your hands with water and spread an even layer of sushi rice over two-thirds of the nori, leaving the top third empty.
Arrange tuna and avocado slices along the center of the rice.
Lift the edge of the mat and carefully roll it forward, ensuring the filling is tightly wrapped. Press firmly along the mat to seal and create a tight roll.
Once rolled, use a sharp knife to cut the roll into 6-8 equal pieces. Clean the knife with a damp cloth between cuts to maintain neat slices.
Serve the sushi rolls with soy sauce, wasabi paste, and pickled ginger on the side.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 14.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1733 mg | 37% | |
*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.
