Tuna Salad Sushi Roll
Elevate your homemade sushi game with this irresistible Tuna Salad Sushi Roll recipe! Combining the creamy richness of tuna salad with the vibrant textures of fresh cucumber, buttery avocado, and perfectly seasoned sushi rice, this dish is a harmonious blend of flavors and colors. Wrapped in nori and sprinkled with nutty sesame seeds, these sushi rolls are as visually stunning as they are delicious. Ideal for both sushi enthusiasts and beginners, this recipe features easy, step-by-step instructions for creating restaurant-quality rolls in your own kitchen. Serve these rolls with a side of soy sauce, zesty wasabi, and pickled ginger for an authentic sushi experience that's perfect for a quick dinner or an impressive party appetizer.
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 1 can (5 ounces) canned tuna, drained
- 3 tablespoons mayonnaise
- 1 teaspoon soy sauce
- 4 pieces nori sheets
- 1 small cucumber, julienned
- 0.5 whole avocado, sliced
- 1 tablespoon sesame seeds
- 1 teaspoon wasabi (optional)
- 2 tablespoons soy sauce (for serving)
Instructions
Rinse the sushi rice in cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to the rice cooker's instructions, or bring to a simmer over medium heat, cover, and reduce to low heat for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.
In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring, until the sugar is dissolved. Remove from heat and let cool slightly.
Transfer the cooked rice to a large wooden or glass mixing bowl. Slowly fold in the vinegar mixture while fanning the rice to cool it down. Set aside at room temperature.
In a bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix well to form a creamy tuna salad. Adjust seasoning to taste.
Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about an inch of nori uncovered at the top edge.
Sprinkle sesame seeds over the rice, then gently flip the nori so the rice faces down onto the bamboo mat.
Spread a line of tuna salad across the middle of the nori. Add a few julienned cucumber pieces and a slice or two of avocado on top of the tuna salad.
Use the bamboo mat to tightly roll the sushi, starting from the edge closest to you and rolling away. Press firmly to secure the shape as you roll.
Slice the sushi roll into six to eight pieces with a sharp knife. Wipe the knife with a wet towel between cuts for clean slices.
Repeat the process with the remaining ingredients to make additional rolls.
Serve the rolls with wasabi, soy sauce, and pickled ginger on the side, if desired.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.1 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 335 mg | 7% | |
*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.
