Ingredients
- 1 ½ cups uncooked sushi rice (short- or medium-grain)
- 2 cups water
- 3 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- ½ pound sushi-grade ahi tuna
- ¼ cup water (for dipping hands)
- 2 teaspoons unseasoned rice vinegar (for dipping hands)
- 5 sheets nori seaweed
- To serve: Soy sauce, Wasabi, Pickled ginger
Instructions
- Rinse the sushi rice 4–5 times until the water runs clear. Cook with 2 cups water in a rice cooker or pot for 18–20 minutes.
- While rice cooks, mix 3 tbsp vinegar, 1 tbsp sugar, and 1 tsp salt. Stir until dissolved.
- Once rice is cooked, transfer to a bowl and gently mix in the vinegar mixture. Let cool slightly.
- Slice the tuna into thin strips, about ½ inch thick.
- Combine ¼ cup water and 2 tsp vinegar in a bowl to wet hands while rolling.
- Cut each nori sheet in half. Place one half on a bamboo mat, rough side up.
- With wet hands, spread ½ cup sushi rice over the nori, leaving a ½-inch top border.
- Place a strip of tuna across the center of the rice.
- Lift the edge of the mat and roll tightly, using gentle pressure to shape.
- Wet a sharp knife and slice each roll into 6 equal pieces.
- Serve immediately with soy sauce, wasabi, and pickled ginger.
Notes
- Use sushi- or sashimi-grade tuna for safety.
- Do not refrigerate sushi rice before rolling.
- Apply gentle pressure to avoid breaking the roll.
- Swap in cucumber or avocado for a vegetarian version.
- Spicy mayo or tempura flakes add flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Rolling
- Cuisine: Japanese
- Diet: Low Fat
Nutrition
- Serving Size: 1 roll (approx. 6 pieces)
- Calories: 240
- Sugar: 2g
- Sodium: 420mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 25mg
