Tuna Sushi Recipe For Your Recipe Night In

If you have an important someone coming over for dinner – a date, a friend, or a family member – and you want to make them something special then this Tuna sushi recipe is ideal.

Tuna Sushi Recipe For Your Recipe Night In

Sushi might seem difficult to make, but this recipe is simple and effective. Best of all, the end result looks impressive and appetising and tastes incredible.

There are also lots of ways that you can adapt this recipe if you want to. 

Keep reading to find the perfect recipe for your next sushi night in. 

If you love Asian cuisine, try our Must Make Chicken Satay Recipe

What Do You Need? 

Making sushi might seem complicated, but it is actually very easy. You will need a bamboo mat as this ensures that the sushi is rolled nice and tight.

It is best to use cling film over the bamboo mat as this stops the nori sheet from sticking to the bamboo, and it keeps the mat clean.

You will also need a nice sharp knife to cut the sushi. If your knife is too blunt then it will push the filling out of the sushi roll before slicing through the nori. 

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How To Make Sushi Rice? 

This tuna sushi recipe uses pre-cooked sushi rice to save time. If you need to know how to make sushi rice, follow these instructions. 

  • Start by rinsing the rice until the water runs clear. 
  • Put the rice and water in a saucepan – 3 cups of water for every 2 cups of rice. 
  • Bring the water to a boil, then reduce the heat and simmer the rice for around 20 minutes. The rice should have absorbed the water and have a tender texture. Set the rice aside and let it cool 
  • In a bowl, combine half a cup of rice vinegar, a quarter cup of white sugar, a teaspoon of salt and a tablespoon of vegetable oil. 
  • Gently heat this mixture in a saucepan until the sugar has dissolved. Remove from the heat and allow to cool. 
  • Pour the mixture over the cool rice and stir until all the rice is coated. It may seem wet, but keep stirring and the rice will absorb the liquid. The sushi rice is now ready to be used.   

Here’s our guide to the Best Japanese Restaurants in Sydney

Tips And Tricks 

Making sushi is easy and foolproof if you follow these tips and tricks. 

  • Sushi rice – always use cool sushi rice, not warm. Warm rice will not hold its shape, and the heat it releases will affect the filling. 
  • Bamboo Mat – You can make sushi without a bamboo mat, but it won’t be as neat. The mat helps you to roll the sushi nice and tight so that it holds its shape and looks good when it is sliced. 
  • Knife – Always use a really sharp knife to slice your sushi roll into pieces. It needs to be cut cleanly and quickly without putting too much pressure on the sushi roll. If you wipe the knife with a wet cloth before you slice the sushi it will prevent the rice and filling from sticking to the knife, giving you good, clean cuts. 
  • Size – Cut your sushi roll into bite size pieces that can easily be picked up with chopsticks. This will make it much easier to eat.

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How To Serve Sushi

This tuna sushi recipe is enough to serve 4 people as a light lunch or snack, or two people for dinner. You could also make it an appetiser for 4 to 6 people. 

Slicing the sushi roll reveals the symmetrical and aesthetically pleasing center.

This is why you should serve sushi on a simple plate of only one color to draw attention to the filling.

You can garnish it to make it even more appetising, and serve it with a dipping sauce. 

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How Can You Customise This Recipe? 

There are lots of ways to customise this tuna sushi recipe. 

  • Tuna – This recipe uses canned tuna. This is quick and convenient, but there are lots of things that you could use instead. You could use crab meat, flaked white fish, salmon, or even shredded chicken. 
  • Onion – Onion adds a lovely crunchy texture to the filling and a punchy flavour. You could switch this out for green onion, chives, cubed bell peppers, or chopped cucumber. If you want a softer texture, you could finely chop some tomatoes and mix these in. Avocado also makes a lovely addition to sushi fillings. 
  • Dipping Sauce – Soy is a versatile dipping sauce that is always on hand. You can switch this out for any kind of dipping sauce that you like. You could go for sweet chilli, or a spicy wasabi. You could also make your own dipping sauce with soy, honey, and garlic. 

The Kadota Japanese Restaurant in Daylesford serves some of the best Japanese food in Victoria. Read more about it here.

Tuna Sushi Recipe For Your Recipe Night In

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Recipe by Dylan Cole Course: AppetizersCuisine: Japanese
Servings

4

servings
Prep time

40

minutes
Cooking time

20

minutes
Calories

194

kcal

Ingredients

  • 0.66 cup Tuna (canned)

  • 1 tablespoon Onion (finely chopped)

  • 1 tablespoon Mayonnaise

  • 6 cups Sushi Rice (cooked)

  • 4 pieces Nori Sheets (dried Seaweed)

  • 1 teaspoon Karashi (Japanese hot mustard)

  • optional garnish Gari Shoga (sweet pickled ginger)

  • 1 teaspoon Black sesame seeds (or toasted sesame seeds)

  • to taste Salt 

  • To serve as dipping sauce Soy Sauce

Directions

  • The first step is to make the tuna filling. Add the tuna, onion and mayonnaise into a bowl and stir to combine the ingredients. Add salt to taste, and the karashi if you like your tuna to have a kick.
  • Take a bamboo mat and cover it with cling film. Lay a nori sheet on top. 
  • Spread one quarter of the sushi rice over the nori sheet, leaving a small gap at the top and bottom. Take a quarter of the tuna mixture and place it in a horizontal line across the middle of the nori sheet on top of the rice. 
  • Starting from the bottom, roll the bamboo mat to shape the sushi. Press forward, keeping the roll tight, removing the bamboo mat so it doesn’t get rolled up with the sushi. Once the roll is done, set it aside and repeat the process 3 times with the remaining ingredients. 
  • Take a sharp knife and wipe it with a wet cloth. This will prevent the sushi filling from sticking to the knife. Slice each roll of sushi into equal, bite size pieces. 
  • Arrange the sushi on a plate, and garnish with sesame seeds and gari shoga. Serve with a small ramekin of soy sauce for dipping.

Recipe Video

Dylan Cole
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