Tuna and Avocado Roll
Master tuna avocado rolls with this easy guide—perfect sushi from slicing to rolling, with a nutty sesame finish.
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.
Nutrition
Serving: 1 rollCalories: 100kcalCarbohydrates: 20gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 19mgPotassium: 116mgFiber: 1gSugar: 1gVitamin A: 119IUVitamin C: 3mgCalcium: 22mgIron: 0.3mg
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