Tuna Avocado Roll (gf) Recipe
Make Tuna Avocado Roll (gf) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Filling
Assembly
Method
Preparing Sushi Rice
- 1
Rinse the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is cooked and water is absorbed.
- 3
Season the Rice
In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and let it cool slightly. Fold the vinegar mixture into the rice, being careful not to mash the grains.
Preparing Filling
- 4
Prepare Tuna and Avocado
In a medium bowl, combine the drained canned tuna with gluten-free soy sauce, mayonnaise (if using), and sesame oil. Mix until well combined. Cut the avocado in half, remove the pit, and slice it into thin strips.
Assembling the Rolls
- 5
Lay Nori
Place a nori sheet on a bamboo sushi mat or a clean surface with the shiny side facing down.
- 6
Spread Rice
Wet your hands to prevent sticking and grab a handful of sushi rice. Evenly spread the rice over the nori, leaving about 1 inch at the top edge free of rice.
- 7
Add Filling
Place a line of the tuna mixture and avocado slices along the bottom edge of the rice-covered nori.
- 8
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start rolling the sushi away from you, applying gentle pressure to form a tight roll. Continue rolling until you reach the free edge of the nori.
- 9
Seal and Slice
Moisten the top edge of the nori with a little water to seal the roll. Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- 10
Serve
Sprinkle sesame seeds on top of the rolls and serve with pickled ginger and wasabi on the side.
