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Japanese Rice and Tuna Roll

An original option for a snack any time of day. This Japanese rice and tuna roll is a tasty dish that can serve as a full dinner or a nutritious, filling snack throughout the day. You can take it along to school or college, to work, or on a trip.

Arina KotenAuthor avatar
Recipe author
Japanese rice and tuna roll
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 9 g
Fats 14 % 7 g
Carbohydrates 67 % 33 g
198 kcal
GI: 33 / 67 / 0
  • Older kids usually love making this treat themselves. You can also prepare these rolls as a snack for when friends come over. The process itself is quite simple. To begin, wash the cucumber and avocado. You'll need a quarter of a cucumber cut lengthwise (if the cucumber is large, make the piece thinner — roughly like in the photo) and a few pieces of avocado about the same size as the cucumber (around a quarter of an avocado in all). If a piece of cucumber comes out longer than the nori sheet, trim off the excess. The rice should be cooked ahead of time and cooled. In a separate bowl, mix the canned tuna with the mayonnaise, mashing the fish with a fork. At this stage you can add a hot sauce, such as chili, if you like. Take a nori sheet out of the package (if there are sheets left, seal the package airtight to keep the nori from drying out — otherwise it loses its flexibility). Lay the sheet on the work surface and spread the rice over its entire surface. The layer of rice should be quite thin. Leave a border free on two opposite edges — about 2 cm on one side and 1 cm on the other. Next, spread the fish filling over the rice. Lay a long piece of cucumber near one edge of the rice. By the way, if the piece isn't long enough, cut a bit more — the cucumber and avocado should run the full length of the sheet. Add the avocado as well, but along the opposite side. Then, starting from the edge with the cucumber, carefully roll it up. Lightly moisten the edge of the nori with water and press the edges together to seal the seam. Done. You can leave the roll whole or cut it in half, which makes it a little easier to hold. The roll is eaten cold. If you like, you can serve soy sauce on the side — that's up to you. If you're taking the roll along as a snack, you can pour the soy sauce into a small jar. Happy cooking!

Caloric content of the products possible in the composition of the dish

  • Fresh cucumbers - 15  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Cooked brown rice - 119  kcal/100g
  • Raw fortified white rice - 363  kcal/100g
  • Cooked fortified white rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Cooked parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Ready-to-eat instant rice - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Avocado - 208  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Tuna in vegetable oil - 190  kcal/100g
  • Tuna in its own juice - 96  kcal/100g
  • Fresh tuna - 101  kcal/100g
  • Nori - 3  kcal/100g

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