Skinny Tuna Sushi Roll Recipe

Ingredients

• 160 gcooked sushi rice
• 95 gtuna in spring water
• 1 tbspfat-free mayonnaise
• 1 tspsoy sauce
• to tastecucumber strips
• to tastetoasted sesame seeds

Instructions

1. 1

   Mix the filling

   Stir the tuna, mayonnaise and soy sauce together in a bowl until evenly combined.

2. 2

   Prepare the mat

   Cover a bamboo sushi mat with plastic wrap, then scatter the toasted sesame seeds over it.

3. 3

   Spread the rice

   Wet your fingers and press a thick, even layer of cooked sushi rice over the plastic-covered mat.

4. 4

   Add the filling

   Arrange the cucumber in a line along the bottom edge of the rice, then spread a line of tuna mixture beside it.

5. 5

   Roll the sushi

   Lift the edge of the mat and fold the bottom edge of the rice over the filling. Roll firmly to make a tight cylinder.

6. 6

   Compact the roll

   Gently squeeze along the length of the roll to help it hold together.

7. 7

   Slice the rolls

   Repeat to make a second roll. With a very sharp knife, cut each roll into 5 or 6 pieces.

8. 8

   Serve the sushi

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

What is a tuna sushi roll?

Sushi rolls, or makizushi, are made by rolling rice and fillings together, traditionally with a bamboo mat. This version uses tuna mixed with mayonnaise and cucumber for a creamy, fresh contrast.

Sesame seeds add a toasty finish to the outside. The simple filling and a firm roll make it a practical choice for a homemade sushi meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 14g protein, 23g carbs, 3g fat.

The rice supplies most of the carbohydrates, while tuna provides the main protein. The mayonnaise and sesame seeds contribute fat, though the total depends on how much sesame and cucumber you use. Serve with extra cucumber or another vegetable for a more substantial plate.

Choosing the filling

Tuna: Tuna in spring water keeps the filling light and lets the mayonnaise and soy sauce provide the seasoning. Drain it well so excess liquid does not loosen the mixture.

Cucumber: Cut the cucumber into narrow strips so it fits neatly inside the roll and brings a crisp bite.

Getting the rice layer right

Even layer: Use wet fingers to press the rice across the mat without crushing it. Keeping the layer thick and even helps the roll hold together when sliced.

Sticky rice: Sushi rice should be cohesive enough to cling to itself. If it sticks heavily to your fingers, dampen them again before continuing.

Rolling without gaps

Start at the bottom edge and fold the rice up and over the filling, keeping the cucumber and tuna tucked inside. Use the mat to guide the roll, applying firm, even pressure as you move forward.

Once rolled, gently squeeze along its length to compact it. Avoid pressing so hard that the filling is forced out.

Slicing clean pieces

A very sharp knife helps cut through the rice without squashing the cylinder. Wipe the blade clean between cuts if rice or filling begins to cling to it.

Cut each roll into 5 or 6 pieces, as directed. Keep the pieces together until serving so they are easier to arrange.

Serving the rolls

Serve the pieces with soy sauce, pickled ginger and wasabi on the side, letting everyone season their own portion. A simple salad or extra cucumber can round out the meal without competing with the sushi.

Recipe notes & tips

• Drain the tuna thoroughly before mixing the filling.
• Keep a small bowl of water nearby to dampen your fingers while spreading the rice.
• Arrange the cucumber and tuna in narrow, even lines to make rolling easier.
• Roll with steady pressure so the cylinder is firm but the filling stays inside.
• Use a very sharp knife and wipe it between cuts for neater pieces.

Variations

• Add avocado: Lay thin avocado slices beside the cucumber for a softer, richer filling.
• Use brown rice: Swap in cooked brown sushi rice for a nuttier texture.
• Add spring onion: Scatter finely sliced spring onion over the tuna mixture for a mild savoury bite.
• Bring the heat: Stir a little chilli sauce into the tuna mixture before filling the roll.
• Skip the sesame: Leave out the seeds or sprinkle them over the filling instead of the mat.

Common mistakes to avoid

• Wet filling: Drain the tuna well so the mixture does not make the rice slippery.
• Dry fingers: Dampen your hands before handling the rice to reduce sticking.
• Uneven rice layer: Press the rice into an even thickness so the roll holds together consistently.
• Loose rolling: Keep the mat close to the filling and roll with steady pressure to avoid gaps.
• Blunt knife: Use a very sharp blade so the pieces do not get crushed.

How to store

Store leftover rolls in an airtight container in the fridge and eat within 1 day for the best texture. Keep them chilled and avoid reheating, as the rice and cucumber are best served cold or at room temperature.

Frequently asked questions