Simple Tuna Sushi Roll Recipe | Homemade Sushi Rolls | Cooking Video

fresh tuna

🥗Healthier: sashimi-grade salmon

💰Cheaper: canned tuna

Canned tuna is more affordable and still provides a good flavor.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Short-grain rice can be a budget-friendly substitute.

nori sheets

💰Cheaper: rice paper

Rice paper can be used as a lower-cost alternative.

soy sauce

🥗Healthier: low-sodium soy sauce

Low-sodium soy sauce offers a healthier option without sacrificing flavor.

Rinse 2 cups of sushi rice until the water is clear.

Soak the rice until it turns white, usually for an hour or a little more.

Cook the rice with 2.5 cups of water using a rice maker with a 'sushi rice' option, which takes a little less than an hour to cook.

Mix 1/4 cup of rice vinegar and mirin (3:1 ratio).

Stir this mixture and 2/3 tbsp of butter into the cooked rice and let it rest for a few minutes before making sushi rolls.

Mix drained tuna with Japanese mayonnaise and chili garlic hot sauce.

Peel cucumber and cut it into thin strips, removing the seed part as it has too much moisture.

Lay out the seaweed, spread sushi rice on top, and turn it around so that the seaweed is on the top.

Add the tuna mixture, chives, and cucumber.

Roll tightly and spread sesame seeds on top of the ready roll.

Cut into 8 even parts.

Repeat for the other 4 rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens