Tuna Roll

Indulge in the art of sushi-making with this flavorful and visually stunning Tuna Roll recipe, perfect for seafood lovers and sushi enthusiasts alike. Featuring tender slices of sushi-grade tuna enveloped in perfectly seasoned sushi rice and wrapped in nori seaweed, this dish delivers irresistible umami flavor in every bite. The recipe walks you through essential sushi-making techniques, such as preparing authentic vinegared rice and mastering the bamboo mat rolling method for beautifully shaped rolls. Garnished with nutty sesame seeds and served alongside soy sauce, spicy wasabi, and tangy pickled ginger, these tuna rolls make an impressive appetizer or light meal. Ready in just an hour, this recipe is perfect for honing your sushi skills at home while treating your taste buds to fresh, restaurant-quality sushi.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 g Sushi-grade tuna
• 250 g Sushi rice
• 300 ml Water
• 3 tbsp Rice vinegar
• 2 tbsp Sugar
• 1 tsp Salt
• 4 Nori seaweed sheets
• 4 tbsp Soy sauce
• 50 g Pickled ginger
• 4 tsp Wasabi paste
• 1 tbsp Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents clumping.

Step 2

Add the washed rice and 300 ml of water into a rice cooker. Cook according to the rice cooker's instructions. Alternatively, you can cook the rice on the stovetop by bringing to a boil and then simmering on low heat, covered, for 20 minutes.

Step 3

Once the rice is cooked, transfer it to a large bowl and let it cool slightly.

Step 4

In a small saucepan, mix rice vinegar, sugar, and salt over low heat until both the sugar and salt have fully dissolved. Drizzle this mixture over the warm rice and gently fold to mix with a wooden spoon. Let the rice cool to room temperature.

Step 5

Lay a bamboo sushi mat on a flat surface and place a nori sheet on the mat, shiny side down.

Step 6

Wet your hands with water to prevent the rice from sticking. Spread about 75-80 g of sushi rice evenly over the nori, leaving a 2 cm margin on the top edge.

Step 7

Cut the sushi-grade tuna into thin strips approximately 1 cm thick.

Step 8

Place the tuna strips horizontally across the rice, about one-third of the way up from the bottom edge of the nori.

Step 9

Carefully pick up the edge of the bamboo mat closest to you and begin rolling away from you, pressing gently but firmly to form a cylindrical shape, ensuring the tuna remains in place.

Step 10

Continue rolling until the nori sheet covers the rice completely. Press gently to secure the roll.

Step 11

Use a sharp knife to slice the roll into 6 to 8 equal pieces, wiping the knife with a wet towel between cuts to keep it clean.

Step 12

Repeat the process with the remaining ingredients to create more rolls.

Step 13

Serve the tuna rolls with soy sauce, pickled ginger, and wasabi. Sprinkle sesame seeds over the sliced rolls for an extra flavor and texture.

Nutrition Facts

Serving size	985.7 grams (985.7g)

Amount per serving	% Daily Value*
Calories	894

Total Fat 9.70g	12%
Saturated Fat 1.70g	9%
Polyunsaturated Fat 3.20g
Cholesterol 78mg	26%
Sodium 6092mg	265%
Total Carbohydrate 126.20g	46%
Dietary Fiber 7.10g	25%
Total Sugars 28.30g
Protein 68.00g	136%

Vitamin D 136IU	680%
Calcium 145mg	11%
Iron 7mg	37%
Potassium 1493mg	32%

*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.

Source of Calories

Fat: 10.1%

Protein: 31.5%

Carbs: 58.4%