This post is sponsored by StarKist E.V.O.O.™
California sushi rolls wrapped with tuna, cucumbers, and avocado. This California Style Tuna Roll is delicious and simple, perfect for a snack board.
Do you love to snack as much as I do?
There are days when I feel like I don’t want a full meal. I prefer bite-sized snacks to stave off the munchies or the hunger pangs. And I love the idea of a snack board to keep me filled, at least until my next meal.
The most amazing thing about a snack board is that anything can go on it. You can create a theme and design the food that you put on it based on the theme you chose. In this case I wanted to make California style tuna rolls. They’re simple, delicious, and definitely help satisfy those sushi cravings.
I recently discovered StarKist E.V.O.O.™, and I fell in love with the simplicity of their packaging. Each pouch is enough for an individual serving. And it comes in four different flavors: StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna in Extra Virgin Olive Oil, StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna with Sun-dried Tomato in Extra Virgin Olive Oil, StarKist E.V.O.O.™ Wild-Caught Yellowfin Tuna with Lemon Pepper in Extra Virgin Olive Oil, and StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil.
To make this California style tuna roll, I used StarKist E.V.O.O.™ Wild-Caught Tuna in Extra Virgin Olive Oil, but I have used the StarKist E.V.O.O.™ Wild-Caught Pink Salmon in Extra Virgin Olive Oil too if you prefer that.
What I love about these StarKist E.V.O.O.™ products is that they have a rich and mellow flavor with a tender texture. Since they’re already cooked, you don’t need much preparation. You can easily open up a pouch of StarKist E.V.O.O.™ and serve it as is without having to heat it up or cook. Which makes this super convenient for a last-minute meal or snack.
This California style tuna roll is so delicious and simple in ingredients. It is the perfect size for snacking, especially when served with ginger, wasabi, and seaweed salad. The outer layer of the sushi is white rice seasoned with furikake rice seasoning and toasted black sesame seeds. The cucumber, avocado, and tuna mixed with mayo is held together by seaweed. If you like spicy, you can add some hot sauce to give it a little kick.
To make the sushi roll, prepare all the ingredients first and place them on plates or bowls. If everything is prepped beforehand, it’s easy to just reach for each ingredient.
Remove the tuna from its packaging and place it into a bowl. Mix the tuna with mayonnaise and a pinch of salt. For a spicy kick, add a little bit of hot sauce. Set the bowl aside for now.
Place a half sheet of seaweed on a cutting board. Place about 1/3 – 1/2 cup of warm rice on the left side of the half sheet of seaweed. Lightly wet your fingers to prevent the rice from sticking to you. Spread the rice across the seaweed in an even layer.
Sprinkle rice seasoning and toasted black sesame seeds over the rice.
Now flip the seaweed and rice over to the other side so that rice is faced down.
Line spoonfuls (about 3 tablespoons) of the tuna in a thin layer along the bottom of the seaweed. Add slices of cucumber and avocado next to the tuna.
Once all the ingredients are place, take the bottom edge of the seaweed rice and roll the seaweed and ingredients up and over until you reach the other end. The rice side should be on the outside now.
Take the bamboo sushi rolling mat and place it into a plastic food storage bag.
Place the bagged sushi mat over the sushi rice roll. Gently press against the bamboo sushi mat where the sushi roll is. This helps press the rice back against the sushi and smooths out any area where the rice may have fallen off.
Carefully remove the mat from the sushi roll.
Take a sharp knife and cut the roll in half by sawing back and forth. You don’t want to press down into the sushi roll because that will cause the roll to break apart. By sawing back and forth, the roll remains intact.
Place the two halves next to each other and make two to three more slices to create 6-8 pieces total.
Continue to make these rolls until all the ingredients are used.
Serve the California style tuna rolls with soy sauce, pickled ginger, wasabi, and seaweed salad.
Enjoy!
- 2 pouches Starkist E.V.O.O.™ Wild-Caught Tuna in Extra Virgin Olive Oil
- 3 ½ tablespoons mayo, more to taste
- Salt to taste
- 2 sheets seaweed, cut in half
- 2 cups cooked warm rice (short grain preferred)
- Furikake rice seasoning
- Black sesame seeds
- 1 Persian cucumber, sliced (or regular cucumbers)
- 1 large avocado, sliced
- Remove the tuna from its packaging and place it into a bowl. Mix the tuna with mayonnaise and a pinch of salt. For a spicy kick, add a little bit of hot sauce. Set the bowl aside for now.
- Place a half sheet of seaweed on a cutting board. Place about ⅓ - ½ cup of warm rice on the left side of the half sheet of seaweed. Lightly wet your fingers to prevent the rice from sticking to you. Spread the rice across the seaweed in an even layer.
- Sprinkle rice seasoning and toasted black sesame seeds over the rice.
- Now flip the seaweed and rice over to the other side so that rice is faced down.
- Line spoonfuls (about 3 tablespoons) of the tuna in a thin layer along the bottom of the seaweed. Add slices of cucumber and avocado next to the tuna.
- Once all the ingredients are place, take the bottom edge of the seaweed rice and roll the seaweed and ingredients up and over until you reach the other end. The rice side should be on the outside now.
- Take the bamboo sushi rolling mat and place it into a plastic food storage bag.
- Place the bagged sushi mat over the sushi rice roll. Gently press against the bamboo sushi mat where the sushi roll is. This helps press the rice back against the sushi and smooths out any area where the rice may have fallen off.
- Carefully remove the mat from the sushi roll.
- Take a sharp knife and cut the roll in half by sawing back and forth. You don’t want to press down into the sushi roll because that will cause the roll to break apart. By sawing back and forth, the roll remains intact.
- Place the two halves next to each other and make two to three more slices to create 6-8 pieces total.
- Continue to make these rolls until all the ingredients are used.
- Serve the California style tuna rolls with soy sauce, pickled ginger, wasabi, and seaweed salad.
This is a sponsored post written by me on behalf of StarKist E.V.O.O.™
http://bramanswanderings.com/author/vanbraman/. This WordPress member said he lives in California. He might like the recipe.