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Spicy Tuna Roll
Fresh, sushi grade tuna, creamy avocado, and a delicious, spicy mayo wrapped in sushi rice and seaweed paper all to create the most delicious bite of a sushi classic.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Course
Dinner, Lunch, Main Course
Cuisine
Japanese
Servings
4
servings
Calories
535
kcal
Equipment
Sushi Mat
Rice Cooker
Filet Knife
Ingredients
1x
2x
3x
½
lb
sushi grade tuna
2
cups
sushi rice
1
avocado
2
tablespoon
spicy mayo
1
tablespoon
sesame seeds
4
sheets
sushi nori
1
tablespoon
rice vinegar
2
tablespoon
sugar
Instructions
Cook your rice depending on the directions in the manual of your rice cooker or by cooking it on the stove.
While the rice is cooking, slice the tuna and avocado. Once rice is done, add rice vinegar and sugar and mix.
Lay a sheet of sushi nori on the sushi mat.
Spread the rice evenly on sushi nori sheet. Do not add too much rice, you want enough rice to just cover the sushi nori.
Add 2 or 3 slices of tuna on top of the rice near one end of the sheet. You want to leave a little bit of open space at the end.
Add 2 or 3 slices of avocado, about ½ tablespoon of spicy mayo, and a sprinkle of sesame seeds.
Fold the end of the sheet closest to the fillings over the fillings. Slightly tuck under using the sushi mat.
Continue to roll the sheet using the sushi mat until a tight roll is formed.
Slice roll using a filet knife into about 1 inch slices. Sprinkle with sesame seeds and drizzle spicy mayo if desired.
Serve with a side of spicy mayo or soy sauce.
Notes
Depending on the age of the fish, you can save refrigerated for up to 1 day.
Nutrition
Serving:
1
roll
Calories:
535
kcal
Carbohydrates:
81
g
Protein:
21
g
Fat:
13
g
Saturated Fat:
2
g
Cholesterol:
23
mg
Sodium:
90
mg
Potassium:
468
mg
Fiber:
6
g
Sugar:
1
g
Vitamin A:
1311
IU
Vitamin C:
5
mg
Calcium:
47
mg
Iron:
3
mg
Keyword
appetizer, dinner, lunch, seafood, sushi
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