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Six tuna sushi roll pieces arranged on a black plate over a wooden board.

Skinny Tuna Sushi Roll Recipe

Homemade sushi night made simple with a Skinny Tuna Sushi Roll full of lean tuna, creamy mayo, and fresh cucumber crunch.

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

  • 160 g cooked sushi rice
  • 95 g tuna in spring-water
  • 1 tbsp fat-free mayo
  • 1 tsp soy sauce
  • cucumber strips
  • toasted sesame seeds

Instructions

  1. Mix 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 and sprinkle toasted sesame seeds over the surface.
  3. With wet fingers, press a thick, even layer of seasoned sushi rice over the plastic-covered mat.
  4. Place the cucumber in a line along the bottom edge of the rice, then spread a line of the tuna mixture alongside the cucumber.
  5. Lift the edge of the bamboo rolling mat and fold the bottom edge of the rice up and over the filling. Roll firmly to form a tight cylinder.
  6. After rolling, gently squeeze along the length of the sushi to compact it well.

  7. Repeat to make a second roll. Slice each roll into 5 or 6 pieces using a very sharp knife.

  8. Serve with soy sauce, pickled ginger, and wasabi on the side.

Recipe Notes

For clean, even slices, use a very sharp knife and lightly moisten the blade before each cut.