Name: Salmon and tuna sushi rolls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1/4 cup sushi rice; 3 tbsp water; 1 1/2 tsp rice vinegar; 1/2 tsp sugar; 1/4 tsp salt; 2 nori sheets; 3 oz sushi-grade salmon, cut into long strips; 3 oz sushi-grade tuna, cut into long strips; 2 tbsp avocado, sliced into thin strips; 1 oz cucumber, peeled and cut into matchsticks; 1 tbsp low-sodium soy sauce; 2 tsp wasabi paste; 15 g pickled ginger

Nutrition

Per serving

496 calories

Protein: 43g; 35% of calories
Carbs: 47g; 38% of calories
Fat: 15g; 27% of calories

Instructions

Prep 30 min · Cook 15 min

Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the rice and water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Done when tender and water is absorbed.
While the rice is warm, gently fold in the rice vinegar, sugar, and salt. Spread the rice onto a plate to cool to room temperature.
Slice the salmon, tuna, avocado, and cucumber into long, thin strips about the same length as the nori sheets.
Place a nori sheet on a sushi mat. Spread half the rice over the nori, leaving a 1-inch border at the top. Arrange the salmon, cucumber, and avocado in a line across the center. Roll the mat tightly away from you, wetting the top border with water to seal. Repeat with the second sheet and the tuna.
Using a very sharp, wet knife, slice each roll into 6 to 8 pieces. Serve with soy sauce, wasabi, and pickled ginger.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes