When I tried to recreate my Daddy’s meatloaf, I taught myself how to make it! It has always been a household favorite! The next day, it tastes great cold-sliced and placed in a warm, toasted sandwich with some butter.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 2 |
| Yield: | 6 rolls |
Ingredients
- ⅓ cup Japanese sushi-style rice
- ⅓ cup water
- 2 ¼ teaspoons rice vinegar
- 2 ¼ teaspoons white sugar
- 1 teaspoon salt
- 4 ounces sashimi-grade yellowfin tuna, cut into small chunks
- ⅓ cup mayonnaise
- 3 tablespoons chile oil, or more to taste
- 1 tablespoon sesame oil
- 1 tablespoon sriracha sauce
- 1 green onion, diced
- 3 sheets nori, cut in half
- ½ small ripe avocado, thinly sliced
- ¼ English cucumber, cut into matchsticks
Instructions
- Rinse rice in a strainer until water runs clear.
- Make the sushi rice: Combine rice and water in a saucepan; bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Combine rice vinegar, sugar, and salt in a small saucepan over low heat; stir until sugar is dissolved, 1 to 2 minutes. Pour over rice; stir until rice cools and looks dry.
- Prepare the sushi rolls: Mix tuna, mayonnaise, chile oil, sesame oil, sriracha sauce, and green onion in a bowl with a fork, mashing to break up some of the chunks. Leave a few chunks intact for texture.
- Cover a bamboo sushi rolling mat with plastic wrap. Lay 1 nori sheet, shiny-side down, on the mat. Spread a thin layer of rice over the nori. Layer avocado slices across the rice. Flip nori sheet so avocado is against the mat. Spread a generous layer of tuna mixture 3/4 of the way down the back of the nori; top with cucumber matchsticks.
- Roll up sushi using the rolling mat, tucking in ends with the plastic wrap. Remove plastic wrap and place sushi roll on a plate.
- Repeat with remaining nori, rice, avocado, tuna mixture, and cucumber.
- Consuming raw seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.
Nutrition Facts
| Calories | 749 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 9 g |
| Sodium | 1718 mg |
| Sugars | 6 g |
| Fat | 59 g |
| Unsaturated Fat | 0 g |
Reviews
Very good and just as good as getting it out at a high end sushi place. My rolling skills need work, so maybe not as pretty, but definitely a keeper. A little too much mayo and spice, but we’ll just scale that back for next time. We had left over tuna, so I just made a little ahi style.
It turned out so good! Better than at the restaurant! We will definitely use this recipe again! Make sure to ask for sushi grade tuna when purchasing. Thank you for sharing!