- Add sushi rice to a medium bowl and rinse under water 3-4 times, until water runs mostly clear. Transfer to a saucepan and add 3 cups of water. Heat over medium-low heat. Once simmering, cover and cook until tender, about 20 minutes. Stir together rice vinegar, sugar and salt in a small bowl and pour over rice. Gently fold vinegar mixture into rice. Once rice has cooled to room temperature, place in a shallow bowl and refrigerate for 1 hour to chill.
- To make sushi, place 1 sheet of nori seaweed on a bamboo sushi mat. Spread enough rice on seaweed to cover, leaving 1/2 inch around the edges. Gently pat rice on seaweed with a wooden rice paddle or clean fingertips. Arrange a few strips of tuna, cucumber, avocado and cilantro on rice in a row just below the center parallel to you. Use the bamboo mat to firmly roll into a log.
- Using a sharp knife, slice sushi into 1-inch pieces. Repeat with remaining ingredients. Sprinkle sushi with black sesame seeds and serve with less sodium soy sauce for dipping.
Tuna Avocado Sushi Rolls
Yield
Serves 4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
2 cups sushi rice
3 cups water
¼ cup Kikkoman® Rice Vinegar
1 tablespoon sugar
¼ teaspoon sea salt
4 sheets sushi seaweed
½ pound sushi grade ahi tuna, chopped into ½ inch strips
1 cup cucumber, peeled and sliced into ¼ inch strips
½ large avocado, sliced into ½ inch strips
½ cup cilantro leaves
1 teaspoon black sesame seeds
¼ cup Kikkoman® Less Sodium Soy Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
