Ingredients
1 (5 oz) can of solid white albacore tuna, drained
1/4 cup mayonnaise (use vegan if preferred)
1 tsp soy sauce (use tamari if gluten-free)
1/2 tsp rice vinegar
1/2 tsp sesame seeds, toasted
1/2 tsp Dijon mustard
1 small cucumber, peeled and sliced into 4 long strips
4 sheets of nori (roasted seaweed paper)
1/4 cup sesame seeds, for garnish (optional)
1/4 cup creamy sesame sauce (store-bought or homemade)
Lettuce leaves or thinly sliced bell pepper (optional for added crunch)
Instructions
In a medium bowl, flake the tuna into small pieces.
Whisk together mayonnaise, soy sauce, rice vinegar, sesame seeds, and Dijon mustard to create a seasoned tuna mixture.
Carefully lay a piece of nori sheet on a clean cutting board or bamboo sushi mat.
Spread a thin layer of the seasoned tuna mixture evenly over the nori, leaving a 1-inch border at the top.
Top with a slice of cucumber (or additional vegetables if using).
Spoon a small amount of sesame sauce down the center of the filling for added flavor.
Carefully roll the nori tightly around the filling to form a log. Use a damp finger to seal the edge if necessary.
Sprinkle with additional sesame seeds (optional) and refrigerate for at least 10–15 minutes to set.
Slice each roll into 2–3 pieces and serve chilled with extra sesame sauce on the side.
Notes
For a vegan version, use vegan tuna and vegan mayonnaise.
To customize, add herbs such as cilantro, avocado slices, bell pepper, or a slice of mango.
Store the assembled rolls in an airtight container in the refrigerator for up to 24 hours to maintain crispness.
For best results, work quickly before the nori becomes too moist, and keep the workspace cool.
- Prep Time: 20
- Category: High Protein Snacks
- Method: Assembling
- Cuisine: Japanese-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 roll (cut into 3 pieces)
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 30mg