Giant Tuna Sushi Roll
Ingredients
Sushi Roll:
- 1 medium size carrot, cut into thin match sticks
- 1 cucumber, cut into thin match sticks
- 4 nori sheets
- 95 g canned tuna, oil drained
- 1/2 avocado, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 2 tbsp kewpie mayonnaise
Sushi Rice:
- 2 cups uncooked sushi rice
- 3 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Shredded egg crepe (Makes 2 crepes):
- 3 eggs, whisked
- 1/2 tsp salt
- 2 tsp neutral oil
Why You’ll Love This Recipe
Packed with tuna and eggs, this sushi roll is a great source of high-quality protein. It’s perfect for muscle recovery, keeping you feeling full, and supporting your energy levels throughout the day.
Nutrient-Rich Ingredients: Each bite is packed with a rainbow of veggies—red cabbage, carrot, cucumber, and avocado. These provide essential vitamins, fibre, and antioxidants to support your health and boost your immune system.
Simple and Versatile: This giant sushi roll is perfect as a quick, no-fuss meal. You can easily swap out ingredients based on what you have on hand, making it easy to adapt to any diet or preference.
How to make a shredded egg crepe
This paper-thin omelette or egg crepe adds vibrant colour, texture, and an extra boost of protein to your sushi.
To make it, whisk the eggs with a pinch of salt. Heat a non-stick pan over medium heat. Once hot, add 2 tsp of neutral oil and swirl it around to coat the surface evenly.
Pour a small amount of the whisked eggs into the pan and quickly tilt and swirl the pan in all directions. This motion ensures the egg cooks in an ultra-thin, delicate layer.
Once the egg is evenly spread, turn off the heat and cover the pan with a lid. Let it sit for 1–2 minutes until the egg is fully set. You can check by gently touching the surface; if it’s not wet, it’s ready. Since the layer is thin, it cooks quickly.
Carefully lift the egg crepe with a spatula and transfer it to a cutting board. Roll the crepe and slice it into thin julienne strips. Fluff up the strips, and they’re ready to add to your sushi roll!
Directions
- Mix rice vinegar, sugar, and salt. Once the rice is cooked, stir in the mixture. Spread the rice out, and allow it to cool.
- Whisk the eggs with a pinch of salt. In a nonstick pan, add the neutral oil and cook a very thin layer of egg until set. Once cooled, slice into thin ribbons.
- Place two nori sheets on a flat surface, with one sheet slightly overlapping the other to create a longer sheet.
- Spread an even layer of rice across just one nori sheet.
- Layer the cucumber, carrot, tuna, mayonnaise, cabbage, and avocado on top of the rice section only.
- Starting from the rice-covered end, roll the nori tightly around the fillings to create a sushi roll. Slice the roll in half and serve.
Ingredients
Sushi Roll:
- 1 medium size carrot, cut into thin match sticks
- 1 cucumber, cut into thin match sticks
- 4 nori sheets
- 95 g canned tuna, oil drained
- 1/2 avocado, thinly sliced
- 1/4 cup red cabbage, thinly sliced
- 2 tbsp kewpie mayonnaise
Sushi Rice:
- 2 cups uncooked sushi rice
- 3 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tsp salt
Shredded egg crepe (Makes 2 crepes):
- 3 eggs, whisked
- 1/2 tsp salt
- 2 tsp neutral oil
Why You’ll Love This Recipe
Packed with tuna and eggs, this sushi roll is a great source of high-quality protein. It’s perfect for muscle recovery, keeping you feeling full, and supporting your energy levels throughout the day.
Nutrient-Rich Ingredients: Each bite is packed with a rainbow of veggies—red cabbage, carrot, cucumber, and avocado. These provide essential vitamins, fibre, and antioxidants to support your health and boost your immune system.
Simple and Versatile: This giant sushi roll is perfect as a quick, no-fuss meal. You can easily swap out ingredients based on what you have on hand, making it easy to adapt to any diet or preference.
How to make a shredded egg crepe
This paper-thin omelette or egg crepe adds vibrant colour, texture, and an extra boost of protein to your sushi.
To make it, whisk the eggs with a pinch of salt. Heat a non-stick pan over medium heat. Once hot, add 2 tsp of neutral oil and swirl it around to coat the surface evenly.
Pour a small amount of the whisked eggs into the pan and quickly tilt and swirl the pan in all directions. This motion ensures the egg cooks in an ultra-thin, delicate layer.
Once the egg is evenly spread, turn off the heat and cover the pan with a lid. Let it sit for 1–2 minutes until the egg is fully set. You can check by gently touching the surface; if it’s not wet, it’s ready. Since the layer is thin, it cooks quickly.
Carefully lift the egg crepe with a spatula and transfer it to a cutting board. Roll the crepe and slice it into thin julienne strips. Fluff up the strips, and they’re ready to add to your sushi roll!
Directions
- Mix rice vinegar, sugar, and salt. Once the rice is cooked, stir in the mixture. Spread the rice out, and allow it to cool.
- Whisk the eggs with a pinch of salt. In a nonstick pan, add the neutral oil and cook a very thin layer of egg until set. Once cooled, slice into thin ribbons.
- Place two nori sheets on a flat surface, with one sheet slightly overlapping the other to create a longer sheet.
- Spread an even layer of rice across just one nori sheet.
- Layer the cucumber, carrot, tuna, mayonnaise, cabbage, and avocado on top of the rice section only.
- Starting from the rice-covered end, roll the nori tightly around the fillings to create a sushi roll. Slice the roll in half and serve.
Helpful Tips
Storage
Substitutions
While Kewpie mayo is a classic, don't be afraid to mix things up! Try using sriracha, soy sauce or chilli oil. You can also swap the protein—consider using beef, salmon sashimi, or grilled chicken to make it your own.
Serving Suggestions
Watch How to Make It
