Japanese · Lunch
Tuna Rice Rolls (Low-Calorie)
Chilled sushi rice rolls wrapped in nori around lightly seared tuna, cucumber and avocado, finished with rice vinegar and low-sodium soy sauce. Steamed rather than fried and portioned with less rice than standard maki, keeping the roll light while preserving classic Japanese flavour.
$7
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
365Calories
34.2gProtein
10.9gFat
33.1gCarbs
3.4gSugar
3.6gFiber
610mgSodium
65mgChol
1.9gSat Fat
780mgPotassium
55mgCalcium
2.1mgIron
3.4mcgVitamin B12
8mgVitamin C
low-calorie
gluten-free
low-cholesterol
low-calorie
Instructions
1
Prep
Slice the tuna into thin strips, cut cucumber and avocado into matchsticks, then set aside covered.
2
Simmer
Cook sushi rice according to package directions over medium heat about 15 minutes until water is absorbed and grains are tender.
3
Cool
Stir rice vinegar, sugar and salt into warm rice, spread on a plate, and let rest 10 minutes until cool enough to handle.
4
Build
Lay nori shiny-side down on a bamboo mat, spread cooled rice in a thin even layer leaving a 1-inch border at the top, arrange tuna, cucumber and avocado strips in a line across the center.
5
Wrap
Roll the mat firmly away from you using both hands, pressing gently at each turn until a tight cylinder forms and the border seals.
6
Plate
Slice the roll into 6 even pieces with a sharp wet knife, arrange on a plate, sprinkle with sesame seeds and serve with soy sauce and wasabi.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g sushi-grade tuna
- 2/3 cup130g sushi rice, cooked and cooled
- 22 nori sheet (16g)
- 2 tbsp2 tbsp rice vinegar
- 1/2 tsp1/2 tsp sugar
- 1/4 tsp1/4 tsp salt
- 4 oz114g cucumber
- 2 oz56g avocado
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp low-sodium soy sauce, for dipping
- 1 tsp1 tsp wasabi paste
