Tuna Roll
Elevate your sushi game with this exquisite Tuna Roll recipe, perfect for sushi enthusiasts and first-time creators alike! Featuring premium sushi-grade tuna enveloped in perfectly seasoned sushi rice and wrapped in crisp nori sheets, these rolls combine fresh, clean flavors with delightful textures. A light drizzle of sweetened rice vinegar enhances the rice, while a sprinkle of toasted sesame seeds adds a nutty crunch. This recipe is easy to master with a bamboo sushi mat and includes step-by-step instructions for rolling like a pro. Serve your beautifully sliced Tuna Roll alongside soy sauce, pickled ginger, and fiery wasabi for a classic sushi experience that’s perfect for dinner parties or a fun DIY meal. Keywords: Tuna Roll recipe, sushi rolls, how to make sushi, sushi-grade tuna, homemade sushi rolls.
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Recipe Information
Ingredients
- 200 g Sushi-grade tuna
- 250 g Sushi rice
- 300 ml Water
- 3 tbsp Rice vinegar
- 2 tbsp Sugar
- 1 tsp Salt
- 4 Nori seaweed sheets
- 4 tbsp Soy sauce
- 50 g Pickled ginger
- 4 tsp Wasabi paste
- 1 tbsp Sesame seeds
Instructions
Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
Add the washed rice and 300 ml of water into a rice cooker. Cook according to the rice cooker's instructions. Alternatively, you can cook the rice on the stovetop by bringing to a boil and then simmering on low heat, covered, for 20 minutes.
Once the rice is cooked, transfer it to a large bowl and let it cool slightly.
In a small saucepan, mix rice vinegar, sugar, and salt over low heat until both the sugar and salt have fully dissolved. Drizzle this mixture over the warm rice and gently fold to mix with a wooden spoon. Let the rice cool to room temperature.
Lay a bamboo sushi mat on a flat surface and place a nori sheet on the mat, shiny side down.
Wet your hands with water to prevent the rice from sticking. Spread about 75-80 g of sushi rice evenly over the nori, leaving a 2 cm margin on the top edge.
Cut the sushi-grade tuna into thin strips approximately 1 cm thick.
Place the tuna strips horizontally across the rice, about one-third of the way up from the bottom edge of the nori.
Carefully pick up the edge of the bamboo mat closest to you and begin rolling away from you, pressing gently but firmly to form a cylindrical shape, ensuring the tuna remains in place.
Continue rolling until the nori sheet covers the rice completely. Press gently to secure the roll.
Use a sharp knife to slice the roll into 6 to 8 equal pieces, wiping the knife with a wet towel between cuts to keep it clean.
Repeat the process with the remaining ingredients to create more rolls.
Serve the tuna rolls with soy sauce, pickled ginger, and wasabi. Sprinkle sesame seeds over the sliced rolls for an extra flavor and texture.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 6092 mg | 265% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 28.3 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 145 mg | 11% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1493 mg | 32% | |
*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.
