Pepper Tuna Roll


The most wonderful thing happened to me the other day. I took my very last final. Ever. Yes, that’s right, I’m finished with school. Graduation is this weekend, and then I never have to be back here, ever! (Unless I really want to. But then it’s by choice, not because I have to for my degree.)

Unfortunately, that means I will be extremely busy during the next week. This weekend there is graduation and Father’s Day and a big fancy black tie dinner where my brother is getting honored, and then Son and I are moving to be closer to his work. These are all sorts of good and happy things, but the downside of this is that I won’t have the time to make sushi. No time. Whatsoever.

So I will be taking a hiatus, but only for a little over a week, I promise. On the morning of June 22nd, I will be back with much more sushi, and perhaps even a restaurant review or two! (Son has promised to take me to get sushi, to celebrate. 🙂 ) I promise. I can’t bear to leave you, my wonderful readers, for too long.

As a parting gift, I leave you with the Pepper Tuna Roll. It is simple, true, but often simple can be the most enjoyable. I hope you all enjoy the sushi! I’ll be back in nine days!

  • 6 sheets nori
  • 3 cups sumeshi
  • 6 oz sashimi-grade tuna
  • 3 oz tobiko
  • 1 tsp ground black pepper
Cooking Directions
  1. Cook sushi rice.
  2. Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
  3. Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
  4. Roll the sushi, using tuna as your filling.
  5. Top each slice with a little mound of tobiko, and then sprinkle ground black pepper on top.

Serving Size: 1 roll Pepper Tuna Roll

  • Calories: 171
  • Fat: 2g, 3% DV
  • Saturated Fat: 0g, 2% DV
  • Cholesterol: 72mg, 24% DV
  • Sodium: 565mg, 24% DV
  • Total Carbohydrates: 27g, 9% DV
  • Dietary Fiber: 1g, 3% DV
  • Sugars: 16g
  • Protein: 10g, 21% DV
  • Vitamin A: 19%
  • Vitamin C: 7%
  • Calcium: 1%
  • Iron: 9%
  • Magnesium: 5%
  • Potassium: 3%

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.

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17 thoughts on “Pepper Tuna Roll”

  1. Joel Falconer -

    @Rachel: I know how you feel. And every time she posts, it’s freakin’ midnight here.

    Allison, I hope you enjoy your hiatus and take a well-earned break after all that hard work. But make sure you come back with some kick-ass sushi recipes 😉

  2. Lara -

    I found tobiko and masago at my international grocery store yesterday and almost bought the tubs ($4.99 for one and 9.99 for the other) but as I still have no source for the sushi grade tuna I bought the package of grilled unagi instead. It was $10.99 but what can you do? Doing avocado unagi roll tomorrow. 🙂

  3. Allison -

    Rachel, Joel, and Bamboo Forest – I’d say sorry, but you know I’m really not. 😉 I’m glad to hear it!

    Joel – Thanks! Don’t worry, I’ll definitely be back with some good sushi! Ideas are already churning in my head. 🙂

    Lara – Too bad you can’t find sashimi. Unagi, however, is delicious! Let me know how it turns out!

  4. Lara -

    I made a couple of unagi/avocado rolls, a California roll (with black and white sesame seeds on the outside since I had no tobiko) and a regular roll with fake crab leg, avocado and some dynamite sauce inside. I am STUFFED.

    The unagi is as tasty as the stuff I get in my regular sushi restaurant. A 10 oz package ($10.99) gave me enough for 3 rolls making it cheaper than the $9.95 the restaurant charges but it’s not that much of a markup for them if you figure out the other operating expenses that price is paying for.

    Scaling down sushi making for one person is tricky. I figure I can get 4 regular rolls out of 1 cup of uncooked sushi rice. If I make inside out rolls, which take more rice, I can get 2 rolls and have enough rice left over for a couple of nigiri.

    I really wanted some inari sushi but had no skins on hand. Next trip to the grocery store I’m picking some up.

  5. Wendi Kelly -


    Enjoy your break, it will give me time to explore and get caught up.

    I am very new to sushi, (because I have a fear of eating raw fish, too many times of food poisoning in my life) but have recently been to a few sushi places and found some recipes that I loved that had cooked fish and other items that I fell in love with and I discovered that I am crazy for wasabi and fresh ginger. Well, I thought, I know right where to go for new information! Straight to the expert!
    I’ll be here reading when you get back!

  6. April, the Chief Cook & Bottle Washer -

    Congratulations on the graduation!

    I’m sorry it’s taken me so long to get over here. Cheesecake and sushi, too…if only I’d known…. Seriously, my son likes to cook and try new things and we both like sushi. I actually gave him a DVD/sushi making kit for Christmas (DVD, recipe book, and mat). We’ve both been plugging away at life here; so far we’ve only watched the DVD. It’s summer break for him now…we’ll definitely be checking out your site and trying things out!

    Thanks for sharing.


  7. Allison -

    Wendi – Welcome! Nowadays, there are tons of options for sushi that don’t use raw fish, so I’m glad to hear you are venturing out and trying sushi. 🙂

    April – Thanks so much. Let me know how your sushi adventures go. I always like to know what you guys try and how you like them. 🙂

    Joel – Pfft. Sorry, I aim for the photos to only get better. 😉

    Sorina – Thanks. 🙂