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Sushi rolls

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White rice sticky / sushi - 30g
Tuna raw - 75g
Cucumber - 38g
Rice vinegar - 1tbsp
Avocado - 15g
Soy sauce - 1tbsp
Ginger pickled - 8g
Seaweed dried nori sheets - 2
Wasabi sauce - 0.5tsp


  1. Pour rice in a large pan, add rice vinegar then add cold water until water level is twice as high up the pan as the rice (about 2ml water for every gram of rice)
  2. Cover and bring water to the boil then lower heat to a low simmer until rice is cooked and water absorbed (about 20 minutes)
  3. Transfer rice to a large bowl. Allow to cool for about 2 hours (you can skip the cooling, but the rice will be less sticky).
  4. Cut tuna, cucumber and avocado into thin strips about 0.5cm wide
  5. Take a sheet of nori and spread rice over sheet, trying to divide rice so there is the same amount per nori sheet. Leave a gap of about 3cm at the end farthest from you
  6. Arrange lines of tuna, cucumber and avocado from left to right, about 2cm from the end nearest from you
  7. Roll nori tightly, starting at the end closest to you. Seal at the end by moistening your fingers and dampening the end of the nori, pressing to seal closed
  8. Repeat with other nori sheets, trying to get an even amount of rice in each roll
  9. Allow sushi rolls to rest for about 20 minutes, then cut into slices about 2cm wide (note, the ends may fall apart a bit, don't worry)
  10. Serve with soy sauce, pickled ginger and wasabi