Tuna Roll

Skip the high-priced sushi restaurants and make Tuna Rolls at home! This tuna roll recipe is filled with fresh sashimi-grade tuna, creamy avocado, and seasoned sushi rice.

Course Appetizer, Dinner, Lunch

Cuisine Asian

Keyword Ahi Tuna, Sushi Recipe

Prep Time 10

Rolling 20

Total Time 30

Servings Rolls

Calories 505kcal

Author Darcey Olson

Cost $15

Equipment

Bamboo Mat

Ingredients

1 Batch Sushi Rice *Note 1
8 oz Sushi Grade Tuna, Sliced or Diced *Note 2
4 Dried Nori Sheets
1 tbsp Sesame Seeds
1 Avocado, Thinly Sliced

Instructions

Sushi Rice (Stovetop or Rice Cooker):

Make a batch of sushi rice before proceeding to the next step.

Sushi Roll:

If you have a sushi mat, make sure to wrap it in plastic before rolling or place in a large Ziploc bag. If you don’t have a mat, no problem– just use plastic wrap.
Place a sheet of nori shiny side up on a cutting board. Wet your hands with cold water (it will help prevent the rice from sticking to your hands) and spread rice from edge to edge. Make sure not to compact the rice too much or it will become mushy.
Sprinkle sesame seeds over the rice.
For a rice-outside roll, flip the nori over so the rice is facing down. For a rice-inside roll, leave the rice facing up. Rice-inside rolls are recommended for beginners as they are easier to roll and seal.
Place a few pieces of avocado and tuna in a straight line on the side closest to you.
Starting at the side closest to you, roll the nori around the fillings as tightly as you can. Gently unroll the bamboo mat and set aside.
Use a very sharp knife to cut 1” pieces of sushi. Running the knife under cold water between cuts (without drying it) can help prevent the rice from sticking to it.
Repeat steps 2-6 with the remaining three rolls. Top with sesame seeds and serve. Sushi is best served immediately.

Notes

Note 1 - Short grain sushi rice is the key to great sushi! You cannot substitute long grain rice or another short grain rice. You can find sushi rice in the international aisle of most grocery stores.

Note 2 - Make sure to use good quality sushi grade tuna– I recommend finding a good fishmonger and asking them for sushi grade fish. Always ask if it is safe to eat the fish raw– do not assume!

Nutrition