Name: Salmon and tuna sushi rolls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 1/3 cup water; 1 1/2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 3 oz sushi-grade salmon, sliced into long strips; 3 oz sushi-grade yellowfin tuna, sliced into long strips; 2 nori seaweed sheets; 2 tbsp avocado, thinly sliced; 1.5 oz cucumber, cut into matchsticks; 1 tbsp low sodium soy sauce

Nutrition

Per serving

472 calories

Protein: 43g; 37% of calories
Carbs: 42g; 36% of calories
Fat: 14g; 27% of calories

Instructions

Prep 25 min · Cook 25 min

Rinse the rice until the water runs clear. Combine the rice and water in a small pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest for 5 minutes.
While the rice rests, stir the rice vinegar, sugar, and salt together in a small bowl. Transfer the warm rice to a non-metallic bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature for 10 minutes.
While the rice cools, slice the salmon, tuna, avocado, and cucumber into long, thin strips approximately the same length.
Place a sheet of nori on a sushi mat. Spread half the cooled rice over the nori, leaving a 1-inch border at the top. Arrange the salmon and half the vegetables in a line across the center. Roll the mat tightly away from you to form a cylinder. Repeat with the remaining rice, tuna, and vegetables.
Using a very sharp knife moistened with water, cut each roll into 8 pieces. Serve with the soy sauce for dipping.

Nutrition

Ingredients

Instructions

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