Tuna Seaweed Sushi Roll recipe - ingredients, nutrition and when to eat it
This refreshing roll wraps tuna, cucumber, and pickled radish in seaweed and rice. It’s easy to make and ideal for lunch, a light dinner, or a packed lunch.
Japanese · 20 minutes to cook
Nutrition (per 329g serving): 365.6 kcal · protein 20.4g · carbohydrate 62.5g · fat 3.3g · sodium 701mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the seaweed may turn soggy, so let the rice cool slightly before rolling.
Tips: Drain the tuna and pickled radish well so the roll doesn’t come apart easily.
Tips: Dip the knife in water between slices for clean, neat cut surfaces.
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Ingredients (1 serving)
- White rice — 1 bowl
- Canned tuna — 70 g
- Dried seaweed — 1 sheet
- Cucumber — 0.3 pc
- Pickled daikon — 2 roll
- Vinegar — 2 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.2 tsp