Tuna Salad Sushi Roll

Elevate your homemade sushi game with this irresistible Tuna Salad Sushi Roll recipe! Combining the creamy richness of tuna salad with the vibrant textures of fresh cucumber, buttery avocado, and perfectly seasoned sushi rice, this dish is a harmonious blend of flavors and colors. Wrapped in nori and sprinkled with nutty sesame seeds, these sushi rolls are as visually stunning as they are delicious. Ideal for both sushi enthusiasts and beginners, this recipe features easy, step-by-step instructions for creating restaurant-quality rolls in your own kitchen. Serve these rolls with a side of soy sauce, zesty wasabi, and pickled ginger for an authentic sushi experience that's perfect for a quick dinner or an impressive party appetizer.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups sushi rice
• 2.5 cups water
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 1 can (5 ounces) canned tuna, drained
• 3 tablespoons mayonnaise
• 1 teaspoon soy sauce
• 4 pieces nori sheets
• 1 small cucumber, julienned
• 0.5 whole avocado, sliced
• 1 tablespoon sesame seeds
• 1 teaspoon wasabi (optional)
• 2 tablespoons soy sauce (for serving)

Directions

Step 1

Rinse the sushi rice in cold water until the water runs clear to remove excess starch.

Step 2

Combine the rinsed rice and water in a rice cooker or saucepan. Cook according to the rice cooker's instructions, or bring to a simmer over medium heat, cover, and reduce to low heat for 18 minutes. Remove from heat and let it sit, covered, for 10 minutes.

Step 3

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring, until the sugar is dissolved. Remove from heat and let cool slightly.

Step 4

Transfer the cooked rice to a large wooden or glass mixing bowl. Slowly fold in the vinegar mixture while fanning the rice to cool it down. Set aside at room temperature.

Step 5

In a bowl, combine the drained tuna, mayonnaise, and soy sauce. Mix well to form a creamy tuna salad. Adjust seasoning to taste.

Step 6

Lay a sheet of nori, shiny side down, on a bamboo sushi mat. Wet your hands with water to prevent sticking, then spread a thin, even layer of sushi rice over the nori, leaving about an inch of nori uncovered at the top edge.

Step 7

Sprinkle sesame seeds over the rice, then gently flip the nori so the rice faces down onto the bamboo mat.

Step 8

Spread a line of tuna salad across the middle of the nori. Add a few julienned cucumber pieces and a slice or two of avocado on top of the tuna salad.

Step 9

Use the bamboo mat to tightly roll the sushi, starting from the edge closest to you and rolling away. Press firmly to secure the shape as you roll.

Step 10

Slice the sushi roll into six to eight pieces with a sharp knife. Wipe the knife with a wet towel between cuts for clean slices.

Step 11

Repeat the process with the remaining ingredients to make additional rolls.

Step 12

Serve the rolls with wasabi, soy sauce, and pickled ginger on the side, if desired.

Nutrition Facts

Serving size	1441.7 grams (1441.7g)

Amount per serving	% Daily Value*
Calories	1356

Total Fat 51.90g	67%
Saturated Fat 5.90g	30%
Polyunsaturated Fat 2.10g
Cholesterol 99mg	33%
Sodium 4202mg	183%
Total Carbohydrate 163.60g	59%
Dietary Fiber 10.80g	39%
Total Sugars 14.70g
Protein 57.20g	114%

Vitamin D 380IU	1899%
Calcium 117mg	9%
Iron 7mg	39%
Potassium 1425mg	30%

*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: 34.6%

Protein: 16.9%

Carbs: 48.5%