Tuna Salad Sushi
Elevate your homemade sushi game with this Tuna Salad Sushi recipe, a delightful fusion of Japanese-inspired flavors and creamy comfort. Combining perfectly seasoned sushi rice with a flavorful tuna salad made from canned tuna, mayonnaise, soy sauce, and fresh green onion, this recipe is both accessible and satisfying. Rolled to perfection with crisp cucumber, buttery avocado, and sheets of nori, these sushi rolls are as visually stunning as they are delicious. Ideal for beginners, the step-by-step approach ensures a seamless sushi-making experience, complete with tips for rolling and slicing like a pro. Ready in under an hour, this recipe makes a fabulous appetizer, light lunch, or crowd-pleasing party dish. Serve with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-quality dining experience at home. Perfect for sushi lovers, meal preppers, or anyone craving fresh, vibrant flavors!
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 2 cans (5 oz each) Canned tuna (drained)
- 3 tablespoons Mayonnaise
- 1 teaspoon Soy sauce
- 1 tablespoon Green onion (finely chopped)
- 6 sheets Nori (seaweed sheets)
- 1 medium Cucumber (cut into thin strips)
- 1 medium Avocado (sliced)
- 1 piece Bamboo sushi mat
- 1 roll Plastic wrap
Instructions
Rinse the sushi rice under cold water until the water runs clear, then combine it with 2.5 cups of water in a medium saucepan. Cook according to the package instructions, or bring the water to a boil, then reduce the heat to low and cover. Cook for about 18-20 minutes, or until the water is fully absorbed.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature, covering it with a damp cloth to prevent it from drying out.
In another bowl, combine the canned tuna, mayonnaise, soy sauce, and chopped green onion. Mix well to create the tuna salad filling. Set aside.
Wrap the bamboo sushi mat in plastic wrap to prevent sticking. Place a sheet of nori, shiny side down, on the mat.
Spread a thin, even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge without rice.
Add a line of tuna salad, cucumber strips, and avocado slices across the middle of the rice.
Using the bamboo mat, roll the sushi tightly from the bottom edge while gently pressing to shape the roll. Seal the roll by moistening the top edge of the nori with a bit of water.
Repeat the process with the remaining ingredients to make additional rolls.
Use a sharp knife dipped in water to slice each roll into 6-8 pieces. Wipe the blade clean between slices for neat cuts.
Serve the tuna salad sushi with soy sauce, pickled ginger, and wasabi on the side. Enjoy!
Nutrition Facts
Calories |
1321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 21.0 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1287 mg | 27% | |
*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.
