Tuna Avocado Roll
Slices of fresh sashimi-grade tuna and ripe avocado rolled in sushi rice and nori, rice on the outside. Simple, clean, and lets the quality of the tuna speak for itself.
- Total time
- 25 min
- Servings
- 4
- Calories
- 260
- Protein
- 13g
Ingredients
- 6 oz sashimi-grade tuna, cut into strips about 1/2 inch wide and the length of the nori sheet
- 1 ripe avocado, halved, pitted, and cut into thin lengthwise slices
- 1 batch sushi rice (see Sushi Rice Base recipe)
- 4 half-sheets nori
- 1 tbsp toasted sesame seeds
- 1 Soy sauce or tamari
- 1 Pickled ginger
- 1 Wasabi
Instructions
- 1
Cut the tuna into clean strips against the grain — this is the technique visible in the photo, where the tuna is in smooth, whole slices rather than minced. Cut the avocado into thin lengthwise slices and keep at room temperature until rolling.
- 2
Wrap the bamboo mat in plastic wrap. Wet your hands in vinegar water. Lay a nori half-sheet rough-side up on the mat. Spread an even, thin layer of sushi rice over the full sheet, pressing gently. Sprinkle sesame seeds over the rice. Flip the nori over so rice faces down against the mat.
- 3
Arrange 2 to 3 tuna strips across the center of the nori in a horizontal line. Lay 2 to 3 avocado slices alongside the tuna, butting them flush together so every piece of the finished roll has both ingredients in it.
- 4
Roll tightly using the mat, applying even pressure, and press the finished roll firmly to set the shape. Rest seam-side down 30 seconds.
- 5
Wipe the knife clean. Cut the roll in half, then each half into thirds for 6 pieces. Arrange cut-side up. Serve with soy sauce, ginger, and wasabi.
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