Allison Day


Fridgg.com

tuna-sea-chicken-sushi

As simple as it might sound, this roll is actually my favorite roll out of all the rolls I have made thus far! (It beat out the Crunchy Shrimp Roll, which is my most requested roll by those for whom I make sushi!) The tart tuna salad goes absolutely wonderfully with the juicy crunch of the lettuce and the sweet/salty taste of the sumeshi. Believe me, it is heavenly! My mouth is watering just thinking about it. :) I must have eaten 3 or 4 rolls of this… :D

UPDATE: Check out the Spicy Tuna Salad Roll! We used Tanit’s suggestion, and it’s yummy!

Makes 6 rolls, or 36-48 slices.

Ingredients
  • 6 sheets nori
  • 3 cups sumeshi
  • 12 leaves lettuce
  • 3 cans tuna
  • mayonnaise and mustard
  • anything else you like putting in your tuna salad
Cooking Directions
  1. Cook sushi rice.
  2. Open the tuna cans carefully, and drain.
  3. Mix the tuna with mayonnaise, mustard, and anything else you like putting in your tuna salad, to taste.
  4. Wash the lettuce.
  5. Roll the sushi. For your fillings, place a couple of lettuce leaves on the sumeshi-covered nori and place about half a can of tuna salad- then roll the sushi as you normally would.
  6. Serve and enjoy!

Serving Size: 1 roll

  • Calories:316
  • Fat:11g, 17% DV
  • Saturated Fat: 2g, 9% DV
  • Cholesterol: 30mg, 10% DV
  • Sodium: 1025mg 43% DV
  • Total Carbohydrates: 28g, 9% DV
  • Dietary Fiber: 2g, 8% DV
  • Sugars: 17g
  • Protein: 23g, 47% DV
  • Vitamin A: 73%
  • Vitamin C: 26%
  • Calcium: 3%
  • Iron: 13%
  • Magnesium: 8%
  • Potassium: 9%

Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.

More Pictures
You also might like...


Comments

Leave a Reply

CommentLuv Enabled

Enter your email for updates: