Japanese · Lunch
Tuna Rice Rolls (Low-Chol)
Sushi rice rolled with seared tuna, cucumber and scallion, wrapped in nori and sliced into bite-sized pieces. Seasoned with rice vinegar and served with low-sodium soy sauce for dipping. A lean preparation that keeps cholesterol and saturated fat minimal while delivering clean oceanic flavor.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
438Calories
39.8gProtein
6.1gFat
51.2gCarbs
5.4gSugar
2.9gFiber
679mgSodium
65mgChol
1.3gSat Fat
790mgPotassium
55mgCalcium
2.4mgIron
3.2mcgVitamin B12
5.8mgVitamin C
low-cholesterol
gluten-free
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Pat tuna dry, season lightly with salt, and let rest at room temperature for 10 minutes while rice cools slightly.
2
Toss
Stir rice vinegar and sugar together until dissolved, then fold through warm sushi rice until glossy and evenly coated.
3
Sear
Heat a dry non-stick skillet over high heat for 1 minute, then sear tuna on all sides for 30–45 seconds per side until a light crust forms and center stays raw-pink. Slice into thin strips once cool.
4
Build
Lay nori shiny-side down on a mat, spread seasoned rice evenly leaving a 1-inch border at top, arrange seared tuna, cucumber batons and scallion in a line across the lower third, then roll tightly away from you into a firm cylinder, pressing gently until the edge seals.
5
Rest
Let the roll sit seam-side down for 5 minutes so the nori sets and holds its shape when cut.
6
Plate
Slice the roll into 6 even pieces with a sharp wet knife, scatter with sesame seeds, and arrange on a plate with low-sodium soy sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna, sushi-grade
- 1 1/2 cup280g sushi rice, cooked
- 22 sheet nori
- 4 tbsp4 tbsp rice vinegar
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 11 cucumber
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp low-sodium soy sauce, for dipping
