recipe
April 22, 2024
Inspired by our Taste Buds Episode, which featured a visit to Billy’s Sushi in Minneapolis, we made Tuna Sushi Rolls at home! My daughter Ellie is the expert on sushi rolling at our house, so she came along to give me a tutorial on her best sushi rolling practices. Watch the episode to get all of her tips and tricks with using Nori sheets and a bamboo mat.
And be sure to check out the other recipes from this episode: Crispy Salmon Bowls and Tuna Poke Bowls!
Ellie’s sushi roll is so easy you can make it at home! Not feeling like you want to roll it? Then try it in a bowl with the Tuna Poke Bowl for a quick weeknight dinner. Be sure to try the other recipe I made for this episode of Taste Buds, Crispy Salmon Bowl
Ingredients
- 1 cup cooked short grain rice seasoned with sushi vinegar
- Nori sheet
- 4 oz sushi grade tuna
- 1 Persian cucumber sliced thin
- 1/2 avocado sliced thin
- Black Sesame seeds (optional)
- Wasabi and pickled ginger for serving
Instructions
- Lay plastic wrap over a sushi matte
- Lay down the Nori sheet. Putting one edge flush to the top of the rice rectangle you have made
- Place 1/3 cup rice down on the matte wet your fingers and press it into a 5 x 4-inch rectangle.
- Lay down the Nori sheet. Putting one edge flush to the top of the rice rectangle you have made
- Place tuna down in the middle of the rice
- Place Persian cucumber alongside the tuna
- Place avocado alongside the tuna on the other side
- Roll the matte from the bottom to the top, tucking everything in as you roll until the sushi roll becomes circular, and press it into place
- Cover the roll with plastic wrap and tighten the roll and the ends so that you can cut the sushi into 1/2 -1 inch pieces, depending on how thick you like your sushi.
- Sprinkle with black sesame seeds.
- Serve with wasabi and pickled ginger