Tuna Sushi Roll
Elevate your homemade sushi game with this exquisite Tuna Sushi Roll recipe, perfect for sushi lovers seeking a fresh and flavorful dining experience. Featuring tender, sushi-grade tuna paired with creamy avocado and crisp cucumber, these rolls deliver a balance of textures wrapped in nutrient-rich nori sheets. The recipe begins with perfectly seasoned sushi rice, infused with rice vinegar, sugar, and salt for that authentic sushi taste. With step-by-step guidance for rolling, even first-time sushi makers can craft beautifully tight rolls. Ideal for dinner parties or a creative family meal, serve these irresistible rolls alongside soy sauce, wasabi, and pickled ginger for a restaurant-quality finish.
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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 ounces Sushi-grade tuna
- 4 sheets Nori seaweed sheets
- 1 small Cucumber
- 0.5 Avocado
- as needed for serving Soy sauce
- as needed for serving Wasabi
- as needed for serving Pickled ginger
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear, then drain.
In a rice cooker or saucepan, combine the rinsed rice with 1.25 cups water. Cook according to your rice cooker's instructions, or if using a saucepan, bring to a boil, then cover and simmer on low heat for 18-20 minutes or until the water is absorbed and rice is tender.
While the rice is cooking, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt in a small bowl until dissolved.
Transfer the cooked rice to a large bowl, gently fold in the vinegar mixture while the rice is still warm, using a wooden spoon. Cool the rice to room temperature.
Slice 4 ounces of sushi-grade tuna into thin strips, about 1/4 inch thick and 3 inches long.
Peel the cucumber and cut it into thin strips, about the same size as the tuna.
Cut half an avocado into thin slices.
Place a bamboo sushi rolling mat on a clean workspace. Lay a sheet of plastic wrap over it, then place a sheet of nori on top, shiny side down.
With dampened fingers, spread about 1/4 of the sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Arrange a few strips of tuna, cucumber, and avocado across the center of the rice.
Using the bamboo mat, roll the sushi away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
Repeat the process with the remaining ingredients to make 3 more rolls.
With a sharp, wet knife, cut each roll into 6-8 pieces.
Serve the tuna sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 16.4 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1259 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.
