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Ingredients
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Sushi Rice
Filling
Nori and Toppings
Method
Prepare Sushi Rice
- 1
Rinse and Soak the Rice
Rinse the sushi rice under cold water until the water runs clear. Soak the rice in water for 30 minutes.
- 2
Cook the Rice
Drain the soaked rice and add it to a rice cooker with 1.25 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer on low for about 15 minutes until water is absorbed.
- 3
Season the Rice
Once cooked, transfer the rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in with a rice paddle or wooden spoon. Allow it to cool to room temperature.
Prepare the Filling
- 4
Prepare Tuna
Cut the fresh tuna into thin strips or small cubes, depending on your preference.
- 5
Prepare Avocado
Cut the ripe avocado in half, remove the pit, and scoop the flesh out. Slice it into thin strips.
- 6
Mix Soy Sauce and Sesame Oil
In a small bowl, combine the soy sauce and sesame oil. Set aside.
Assemble the Roll
- 7
Prepare Nori
Place a sheet of nori shiny side down on a bamboo sushi mat. Wet your hands to prevent sticking.
- 8
Spread Rice
Take a handful of sushi rice and evenly spread it over the nori, leaving about 1 inch at the top edge.
- 9
Add Filling
Place a line of tuna strips and avocado slices in the center of the rice-covered nori. Drizzle with the soy sauce mixture.
- 10
Roll it Up
Using the mat, carefully lift the edge of the bamboo mat closest to you and start to roll away from you, pressing gently to form a tight roll. Continue rolling until the nori seals itself over the rice.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to keep the slices clean.
- 12
Garnish and Serve
Sprinkle sesame seeds and chopped green onions on top of the roll. Serve with wasabi and extra soy sauce on the side.
