Japanese · Lunch
Tuna Rice Rolls (High-Protein)
Sushi rice rolled with seared sesame-crusted tuna, avocado, and cucumber, wrapped in nori and finished with a soft-boiled egg and edamame on the side for extra protein. Rice vinegar seasons the rice while soy sauce and pickled ginger accompany the plate.
$8
25 minsPrep
10 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
610Calories
58.4gProtein
26.1gFat
38.2gCarbs
4.3gSugar
6.9gFiber
870mgSodium
396mgChol
5.4gSat Fat
1420mgPotassium
140mgCalcium
4.3mgIron
3.9mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Season the cooked sushi rice by folding in rice vinegar, sugar, and salt until glossy, then spread on a plate to cool for 10 minutes.
2
Sear
Pat the tuna dry, press sesame seeds onto both sides, and sear in a dry skillet over high heat for 30–45 seconds per side until golden and center stays raw.
3
Rest
Set the seared tuna aside for 5 minutes so residual heat firms the crust without cooking the center further.
4
Build
Lay the nori shiny-side down on a bamboo mat, spread the seasoned rice in an even layer leaving a 1 in (2.5cm) border at the top, then arrange the sliced tuna, avocado slices, and cucumber batons in a line across the rice and roll the mat away from you, applying steady pressure to form a tight cylinder, then wet the bare nori border with water to seal the seam.
5
Plate
Slice the roll into 6 pieces with a wet sharp knife and arrange on a plate with the halved soft-boiled egg, edamame, soy sauce, and pickled ginger.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sushi-grade tuna steak
- 1 cup190g cooked sushi rice
- 22 sheet nori
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp sesame seeds
- 11 avocado
- 44 in (10cm) piece cucumber
- 22 large eggs, soft-boiled
- 2/3 cup100g cooked edamame, shelled
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp pickled ginger
