Spicy Tuna, Avocado and Cucumber Sushi

March 8, 2021

Sushi is the absolute best.

Perfect for lunch, a snack, or dinner. In fact I even sometimes have sushi for a late breakfast.

I hadn't realised how quick and easy (and cheap) it was to make at home too!

In this recipe, I've just selected tuna avocado and cucumber filling, but there's plenty of other options

Some great anti-inflammatory ingredients also include:

Salmon (smoked, raw, cooked)
Tuna (raw, cooked)
Prawn
Tofu
Egg
Carrot
Radish
Lettuce and other leafy greens
Spring Onion

Now that I'm a self-deemed pro at making sushi, I look forward to experimenting with some other ideas such as sardines, corn, eggplant, maybe chicken with pineapple might make a good combo!

But for today, we're just gonna stick with one of the more standard recipes.

I've included some links to videos to help with the rolling process in the recipe below, but here's an idea of what it should look like before wrapping. You can spread the rice thinner if you wish to have more fillings and less carbs.

UPDATE:

I have started experimenting to perfect brown rice sushi. My first attempt turned out okay! The rice just doesn't stick together as well as sushi rice. My next attempt I will try a different type of brown rice and maybe a little bit more sugar. But it does work by following the same instructions as sushi rice.

Dietary Requirements:

This sushi can be tailored to Low FODMAP simply by omitting the avocado
It is suitable for those with a lactose intolerance, and who are gluten free.
And by simply not including the sriracha, it is nightshade free (however it won't be spicy...)
It is of course a great snack or meal for pescatarians too!

Spicy Tuna, Avocado and Cucumber Sushi

Prep Time: 20 mins

Cooking Time: 20 mins

Serves: 2

This quick and easy meal can be easily customised to suit your tastes, and to add some variety to your lunches or afternoon snacks. Contains: Processed Grains

Ingredients

For the Sushi:

1 cup of Sushi Rice
Rice Wine Vinegar (as per sushi rice instructions)
Caster Sugar (as per sushi rice instructions)
3 sheets of Sushi Nori

Fillings:

185g tin of Tuna (6.5 oz)
1 cup of Sushi Rice
1 tsp Sriracha (omit for Nightshade Free)
2 tbsp of Mayonnaise
1 Lemon
1 small Cucumber
1 Avocado (omit for Low FODMAP)
Chopped Chives
Salt + Pepper to taste

Dipping:

Soy Sauce (can substitute for Gluten Free Soy Sauce or Tamari)
Wasabi (optional)

Extra Equipment:

Sushi Rolling Mat
Glad Wrap

Method

Step 1:

Pre-cook Rice as per packet instructions. This can be done the night before and kept in the fridge, or an hour before. Just so long as it isn’t warm when rolling.

Step 2:

While the rice is cooking, combine tuna, mayonnaise, chives, a squeeze of lemon, a generous pinch of salt + pepper in a bowl and mix together. Julienne the avocado and cucumber and set aside.

Step 3:

Wrap the bamboo mat with glad wrap. Here’s a good video I found that demonstrates how to do this. Prepare a bowl of water for dipping your fingers.

Step 4:

Place Nori on the roller shiny side down. Spread rice out all the way to the edges, leaving about 2-3cm (1 inch) from the furthest edge. Lay out tuna mix in a line across the middle of the rice. Place avocado and cucumber in a row alongside the tuna.

Step 5:

Roll the sushi tightly, ensuring to pull back as you tighten. I recommend this video to show how to pull back and tuck in.

Step 6:

Move sushi to a chopping board, and with a sharp knife carefully cut sushi roll in the middle. Then cut each half into thirds or quarters depending on your desired thickness.

Step 7:

Serve with your choice of soy sauce, tamari, kecap manis, or wasabi.