Easy Tuna Sushi Rolls

Fresh nori wraps around Heinen’s organic cooked white rice and wild-caught ahi tuna for an easy, restaurant-quality sushi roll at home. Simply heat the rice, thaw the responsibly sourced tuna, layer with crisp cucumber and creamy avocado, roll, slice and enjoy!

Yoko Segawa

Recipe - Heinen's of Bannockburn

Prep Time20 Minutes

Servings4

Ingredients

3 packages Heinen's organic cooked white rice or 3 cups cooked rice (For the Sushi Rice)

⅓ cup rice vinegar (For the Sushi Rice)

2 Tbsp. Heinen’s pure organic maple syrup (For the Sushi Rice)

1½ tsp. sea salt (For the Sushi Rice)

4 nori sheets (For the Sushi Roll)

10 oz. Heinen’s frozen wild caught ahi tuna, thawed and cut into ½-inch strips (For the Sushi Roll)

2 mini cucumbers, quartered lengthwise (For the Sushi Roll)

1 avocado, sliced (For the Sushi Roll)

Soy sauce, for serving (For the Sushi Roll)

Wasabi, for serving (For the Sushi Roll)

Sriracha mayo, for serving (For the Sushi Roll)

Directions

In a small bowl, whisk together the vinegar, maple syrup and salt.
Microwave the rice according to the package instructions and transfer it to a mixing bowl. If using leftover rice, reheat it before use. Cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and mix with a spatula.
Place a nori sheet on a piece of parchment paper, shiny-side-down. Divide the sushi rice into quarters. Evenly spread a quarter of the rice on the nori sheet, leaving a 1-inch border on the top.
Arrange a line of tuna, avocado and cucumber on top of the rice. Lift the end of the parchment paper with the nori sheet and fold over the filling. Squeeze tightly. Lift the end of the parchment paper slightly to prevent it from rolling into the sushi. Keep rolling until you reach the other end of the nori sheet.
Rest the sushi roll wrapped in the parchment paper for 2- 3 minutes to set. Repeat with the remaining ingredients.
Unwrap the parchment paper and use a sharp knife to slice the rolls into 1-inch-thick pieces.
Serve with soy sauce, wasabi or sriracha mayo for dipping.

20 minutes

Prep Time

0 minutes

Cook Time

Servings

Directions

In a small bowl, whisk together the vinegar, maple syrup and salt.
Microwave the rice according to the package instructions and transfer it to a mixing bowl. If using leftover rice, reheat it before use. Cold rice won’t absorb the flavor well. Pour the vinegar mixture into the rice and mix with a spatula.
Place a nori sheet on a piece of parchment paper, shiny-side-down. Divide the sushi rice into quarters. Evenly spread a quarter of the rice on the nori sheet, leaving a 1-inch border on the top.
Arrange a line of tuna, avocado and cucumber on top of the rice. Lift the end of the parchment paper with the nori sheet and fold over the filling. Squeeze tightly. Lift the end of the parchment paper slightly to prevent it from rolling into the sushi. Keep rolling until you reach the other end of the nori sheet.
Rest the sushi roll wrapped in the parchment paper for 2- 3 minutes to set. Repeat with the remaining ingredients.
Unwrap the parchment paper and use a sharp knife to slice the rolls into 1-inch-thick pieces.
Serve with soy sauce, wasabi or sriracha mayo for dipping.