California Style Tuna Roll
Author: 
Prep time: 
Total time: 
Serves: 3-4 servings
 
California sushi rolls wrapped with tuna, cucumbers, and avocado. This California Style Tuna Roll is delicious and simple, perfect for a snack board.
Ingredients
Tuna Filling
  • 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
Sushi
  • 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
Directions:
  1. 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.
  2. 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.
  3. Sprinkle rice seasoning and toasted black sesame seeds over the rice.
  4. Now flip the seaweed and rice over to the other side so that rice is faced down.
  5. 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.
  6. 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.
  7. Take the bamboo sushi rolling mat and place it into a plastic food storage bag.
  8. 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.
  9. Carefully remove the mat from the sushi roll.
  10. 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.
  11. Place the two halves next to each other and make two to three more slices to create 6-8 pieces total.
  12. Continue to make these rolls until all the ingredients are used.
  13. Serve the California style tuna rolls with soy sauce, pickled ginger, wasabi, and seaweed salad.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/08/19/california-style-tuna-roll/