Today I want to share with you one of my favourite recipes: Skinny Tuna Sushi Roll. While waiting for my gallbladder surgery I was on a strict low fat diet and this Skinny Tuna Sushi Roll was my dinner for almost 1 full month! I kept on making it, as it tasted really good even though it was very low in fat! Besides, it is really easy to make and it helped satisfy my sushi cravings. All you need to make this a low fat recipe is to use tuna that is canned in spring-water instead of oil and use fat-free mayo instead of normal or Japanese mayo. This is the ideal recipe for people who like sushi but want to keep it light! Enjoy!
- 1 cup cooked sushi rice (click here for the recipe)
- 95 gms – 3.5 oz. tuna in spring-water
- 1 tbsp fat-free mayo
- 1 tsp soy sauce
- Cucumber strips
- Toasted sesame seeds
- Mix together the tuna, mayonnaise and soy sauce in a bowl until well combined.
- To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Sprinkle with toasted sesame seeds.
- With wet fingers, firmly pat a thick, even layer of seasoned sushi rice on top of the rolling mat.
- Place the cucumber in a line along the bottom edge of the sheet, then spread a line of tuna mixture alongside the cucumber.
- Pick up the edge of the bamboo rolling sheet and fold the bottom edge of the sheet up to enclose the filling. Tightly roll the sushi into a thick cylinder.
- Once the sushi is rolled, gently squeeze to compact it tightly.
- Repeat to make a second roll.
- Cut the rolls with a very sharp knife into 5 or 6 pieces each and serve them with soy sauce, pickled ginger and wasabi on the side.