Combining the subtle sweetness and firm texture of tuna with the creamy richness of avocado, tuna avocado rolls are a staple for any sushi night. This recipe will walk you through all the essentials, ensuring you can create beautiful and tasty tuna avocado rolls every time.
These rolls are inside-out, with sesame seeds on the outside for added texture and nutty flavor. Whether you serve alongside other types of sushi like nigiri or enjoy them on their own this guide details every step needed to get them perfect, from slicing the tuna to keeping the rice fluffy.
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Ingredients
Ingredient Notes
- Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar to achieve the ideal balance of sweetness, saltiness, and acidity.
- Roasted nori sheets: Essential for wrapping your rolls, these can be found at any local grocery store.
- Wasabi: Optional, but highly recommended if you like a zesty kick that complements the tuna sashimi and creamy avocado slices.
- Avocado: Should be ripe and sliced into ½ inch pieces.
- Tuna sashimi: Ensure it's fresh and cut it into ½ inch wide strips to layer neatly within the roll.
- Rice vinegar: Mixed with water to create 'Tezu,' a hand water that prevents the rice from sticking to your hands and knife. Apple cider vinegar is a suitable substitute.
- Toasted sesame seeds: Sprinkle these on the top of the rice for a nutty flavor and a crunch that contrasts with the soft texture of the rice and fillings.
Buying Tuna Sashimi
Search for labels like sushi grade or sashimi grade, which confirm that the fish is safe to eat raw. These grades mean the tuna has been frozen soon after capture to kill any parasites and minimize the risk of foodborne illnesses. You'll often find sashimi grade tuna in brick-shaped fillets, ideal for slicing for sushi. If those aren't available, opt for a precut tuna steak. Choose a piece cut from the center of the loin, closer to the head, about 8oz/225g in weight, measuring around 5.5 inches wide and 1 inch thick, and without skin.
Finding a reliable source is essential. Inquire at local sushi restaurants about where they get their fish, as it's likely they have vetted suppliers for premium quality. Ordering online is a good option if local selections are limited.
If you're unsure whether the fish is appropriate for raw consumption, ask your vendor. Look for signs of freshness, such as a vibrant color and a clean, salty ocean scent, steering clear of strong fishy odors. It's best to use fresh tuna sashimi the same day you buy it. Frozen options are ideal for planning ahead.
Handwater (Tezu)
Hand water, or Tezu, is a solution consisting of 1 cup of water mixed with 2 tablespoons of rice vinegar. This mixture creates a non-stick barrier that prevents the rice from adhering to your hands or the knife while shaping and cutting your sushi rolls. To use, simply moisten the palm of one hand with Tezu, then rub both hands together briskly. It’s important to use just enough Tezu to prevent stickiness without making the rice too wet, causing it to fall apart.
While forming your tuna and avocado rolls or shaping nigiri, keep the Tezu close by to refresh your hands regularly, maintaining that perfect non-stick touch. Additionally, before slicing the rolls, dip the blade of your knife into the Tezu. After dipping, point the blade upward allowing the water to run down the edge. This technique helps you make clean, precise cuts through the rolls, without tearing or squishing the ingredients.
Cutting tuna and avocado rolls
Ensure your knife is sharp to guarantee clean, effortless cuts. Before you begin slicing, dip the blade into the Tezu and tilt the knife upwards, allowing the water to flow down the blade. This step helps prevent the rice from sticking to the knife, making cutting smooth, even slices easier.
Start by cutting the roll in half to create two equal parts with a swift, smooth motion. Then, cut each in half two more times, resulting in 8 equal pieces. Repeat the dipping process with the knife as necessary to maintain a clean cut through all your rolls.
Making Sushi Rice for Tuna and Avocado Rolls
Creating the perfect batch of sushi rice is straightforward, whether you use a rice cooker, Instant Pot, or the traditional stovetop method. My rice recipes provide a step-by-step guide from start to finish.
Step-by-Step Instructions
Step 1: Prepare the hand water by combining water and rice vinegar in a medium-sized bowl. This will help keep the rice from sticking to your hands.
Step 2: Wrap your bamboo mat in plastic wrap and place it on a work surface with the sticks running horizontally. Lay the nori on the mat, shiny side down, ensuring the rough side is facing up.
Step 3: Lightly moisten the palm of one hand with hand water and rub your hands together. This prevents the rice from sticking. Evenly spread the sushi rice over the nori. Be careful not to compress the rice too much.
Step 4: Flip the nori sheet over and place slices of avocado and strips of tuna in the center of the nori.
Step 5: Using both hands, begin rolling the nori tightly from the near side towards the far side using the bamboo mat to maintain even pressure. Ensure the filling remains in place as you roll.
Step 6: Once fully rolled, press along the roll with the bamboo mat to firm it up then transfer it to a cutting board. Moisten the knife with hand water to prevent sticking and cut the roll in half swiftly and cleanly. Cut the pieces in half two times until you have 8 even slices.
Expert Tips
- Don't compress the rice when spreading it onto the nori sheet; gentle pressure is key to maintaining the perfect texture.
- Keep a bowl of hand water nearby to prevent the sushi rice from sticking to your hands or the knife.
- Always start with a sharp knife to ensure you can slice through your tuna and avocado rolls cleanly.
- Aim for equal pieces when cutting your rolls.
Serving suggestions
- Serve these rolls with a side of soy sauce and sushi ginger.
- Dip lightly in the soy sauce to enhance rather than overpower the delicate flavors of the tuna and creamy avocado.
- Take a slice of sushi ginger between each piece to cleanse your palette.
- Adding a bit of wasabi to the soy sauce can introduce a sharp kick if you enjoy a bit of heat with your sushi.
- These rolls pair beautifully with other types of sushi, such as nigiri.
- Eat with chopsticks or your fingers, whichever feels more comfortable.
- For an additional flavor, serve with spicy mayo or eel sauce.
People Often Ask
Absolutely, this is a great option if you are nervous about handling raw tuna. Options include grilled, baked, or even canned tuna. Ensure cooked tuna is fully cooled first.
You'll struggle to get a tight and professional-looking roll without a bamboo mat. Fortunately, bamboo mats are inexpensive and sold in regular stores and online.
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Printable Recipe Card
Tuna and Avocado Roll
Equipment
- sushi rolling mat
- sharp knife
Ingredients
Hand water
- 1 cup water
- 2 tablespoon rice vinegar
Salmon rolls
- tezu
- ½ sheet nori (toasted)
- ½ cup cooked sushi rice seasoned with sushi vinegar (sushizu)
- wasabi optional
- toasted sesame seeds
- avocado sliced into ½ inch pieces
- 1 piece tuna sashimi sliced into ½ inch wide strip
To serve
- soy sauce
- sushi ginger
Instructions
- Prepare the hand water by combining the water and rice vinegar in a medium size bowl.
- Place the bamboo mat on your work surface with the sticks running horizontally.
- Put the nori sheet on top with the rough side facing up.
- Lightly moisten the palm of one hand with hand water and rub your hands together to prevent the rice from sticking to them.
- Place the rice in the center of the nori sheet and use your hands to spread the rice evenly over the sheet leaving ½ inch along the far side. Be careful not to compress the rice too much and use the hand water often to keep your hands moist.
- Flip the nori sheet over so the rice is face down.
- Place the sliced tuna and avocado into the center of the nori
- Put your hands on both sides of the mat and start to roll.
- Once you get to the end hold firmly to tighten the roll.
- Place the finished roll on a wooden board.
- Sprinkle toasted sesame seeds on top.
- Place the tip of your knife in the hand water and lift to wet the whole surface of the blade.
- Slice the roll in half, smoothly and quickly. Then place the halves opposite each other and slice into thirds to create six pieces.
- Remove any rice that starts to stick to the knife and remoisten with the hand water regularly to prevent the rice from sticking.
- Serve with soy sauce and sushi ginger.
Notes
- Rice vinegar: Apple cider vinegar is a suitable substitute.
- Nori: These can be found at any local grocery store. You might be able to buy half-size nori sheets. If you have regular-sized nori you'll need to cut it in half with scissors or a sharp knife.
- Sushi rice: Use white Japanese short-grain rice, cooked and seasoned with sushi vinegar to achieve the ideal balance of sweetness, saltiness, and acidity.
- Avocado: Should be ripe and sliced into ½ inch pieces.
- Tuna sashimi: Ensure it's fresh and cut it into ½ inch wide strips to layer neatly within the roll.
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