Print
Skinny Tuna Sushi Roll

Skinny Tuna Sushi Roll

A tutorial on how to make a delicious and healthy Skinny Tuna Sushi Roll at home.

Course Main
Cuisine Japanese
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 2 small/medium rolls
Author Manuela Zangara

Ingredients

  • 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

Instructions

  1. Mix together the tuna, mayonnaise and soy sauce in a bowl until well combined.
  2. To roll the sushi, cover a bamboo sushi rolling mat with plastic wrap. Sprinkle with toasted sesame seeds.
  3. With wet fingers, firmly pat a thick, even layer of seasoned sushi rice on top of the rolling mat.
  4. Place the cucumber in a line along the bottom edge of the sheet, then spread a line of tuna mixture alongside the cucumber.
  5. 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.
  6. Once the sushi is rolled, gently squeeze to compact it tightly.
  7. Repeat to make a second roll.
  8. 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.

Recipe Notes

To ensure your rolls are neatly cut, use a very sharp knife and slightly wet the blade before each cut.