Japanese · Lunch
Tuna Rice Rolls
Sushi rice rolled with seared tuna, cucumber, and avocado in nori, sliced into eight bite-sized pieces. The rice is seasoned with rice vinegar and sugar for a clean, savoury-tangy balance. Served with soy sauce, pickled ginger, and wasabi.
$7
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
459Calories
33.8gProtein
15.6gFat
48.4gCarbs
6.4gSugar
5.1gFiber
1195mgSodium
59mgChol
2.7gSat Fat
875mgPotassium
65mgCalcium
2.3mgIron
3mcgVitamin B12
9.2mgVitamin C
gluten-free-adaptable
low-cholesterol
high-fiber
herb-salt
all-time-classics
Instructions
1
Prep
Toss warm sushi rice with rice vinegar, sugar, and salt, folding gently with a flat spatula until glossy with no dry grains.
2
Cool
Spread seasoned rice on a tray and let sit uncovered at room temperature for 10 minutes until tacky rather than wet.
3
Sear
Heat vegetable oil in a small skillet over high heat and sear tuna strips 20 seconds per side until outer surface turns pale grey.
4
Build
Lay nori shiny-side down on a bamboo mat, spread rice evenly leaving a 1-inch bare strip at the top, then arrange tuna, cucumber, and avocado across the lower third with sesame seeds scattered over.
5
Wrap
Roll the nori tightly away from you into a cylinder using the bamboo mat, pressing firmly so the roll holds together without gaps.
6
Plate
Slice the roll into 8 even pieces with a sharp wet knife and arrange on a plate with soy sauce, pickled ginger, and wasabi.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g sushi-grade tuna, cut into strips
- 1 1/2 cup280g cooked sushi rice
- 22 sheet nori
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt
- 11 small cucumber
- 11 avocado
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp soy sauce, for dipping
- 2 tsp2 tsp pickled ginger
- 1 tsp1 tsp wasabi
- 2 tsp2 tsp vegetable oil, for searing
