Tuna Maki recipe - ingredients, nutrition and when to eat it
Tuna maki is a sushi-bar favorite made by rolling rice, tuna sashimi, and cucumber in seaweed, then cutting it into bite-sized pieces.
Tuna maki is a sushi-bar favorite made by rolling rice, tuna sashimi, and cucumber in seaweed, then cutting it into bite-sized pieces. Savory tuna, tangy rice, and crunchy cucumber make for a fresh, clean-tasting bite. It’s a nice light addition to lunch or dinner.
Seafood · 20 minutes to cook
Nutrition (per 242.5g serving): 355.1 kcal · protein 19.8g · carbohydrate 51.7g · fat 5.5g · sodium 398.8mg
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, it can make the seaweed soggy, so let it cool slightly before rolling.
Tips: Take the tuna sashimi out just before serving, and wet the knife before slicing for clean cuts.
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Ingredients (1 serving)
- White rice — 150 g
- Tuna sashimi — 60 g
- Dried seaweed — 1 sheet
- Cucumber — 20 g
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Salt — 0.2 tsp
- Wasabi — 0.5 tsp