High Protein Classic Fish and Roe Sushi Roll

Dive into the artistry of sushi-making with this High Protein Classic Fish and Roe Sushi Roll—a perfect blend of fresh ingredients and bold flavors. Featuring tender strips of fresh tuna and salmon paired with creamy avocado, crisp cucumber, and vibrant fish roe, this sushi roll is a protein-packed delight that's as nutritious as it is delicious. The seasoned sushi rice, infused with a delicate balance of rice vinegar, sugar, and salt, creates a flavorful base, while a topping of tobiko or ikura adds a pop of color and texture. With step-by-step guidance for rolling and serving, this recipe is ideal for sushi enthusiasts ready to elevate their homemade creations. Impress guests or enjoy as a show-stopping meal for yourself—served with soy sauce, wasabi, and pickled ginger for the ultimate sushi experience.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup Sushi rice
• 1.25 cups Water
• 2 tablespoons Rice vinegar
• 1 tablespoon Sugar
• 0.5 teaspoons Salt
• 4 sheets Nori sheets
• 8 ounces Fresh tuna
• 8 ounces Fresh salmon
• 1 medium Cucumber
• 1 medium Avocado
• 4 tablespoons Soy sauce
• 4 teaspoons Wasabi
• 4 tablespoons Pickled ginger
• 4 tablespoons Fish roe (tobiko or ikura)

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, yielding fluffy rice.

Step 2

Combine rinsed rice and 1.25 cups of water in a rice cooker. Cook according to your rice cooker's instructions. Once done, let it sit covered for 10 minutes.

Step 3

In a small saucepan, heat rice vinegar, sugar, and salt over low heat until dissolved. Allow to cool. Gently fold the mixture into the cooked rice and allow to cool to room temperature.

Step 4

Cut the tuna and salmon into long strips for easy rolling. Peel the cucumber, remove seeds, and cut into strips. Peel and slice avocado.

Step 5

Lay a bamboo sushi mat on a flat surface and place a sheet of nori on top, shiny side down.

Step 6

Spread a quarter of the sushi rice over the nori sheet, leaving a 1-inch border at the top edge.

Step 7

Arrange strips of tuna, salmon, cucumber, and avocado horizontally on the rice, about one inch from the bottom.

Step 8

Lift the edge of the bamboo mat closest to you, and carefully roll it over the filling, pressing gently. Continue rolling until the top edge of the nori is sealed.

Step 9

Use a sharp knife to cut the roll into 8 even pieces. Wipe the blade with a damp towel between cuts for clean slices.

Step 10

Top each sushi piece with a small dollop of fish roe.

Step 11

Serve with soy sauce, wasabi, and pickled ginger.

Nutrition Facts

Serving size	(1523.0g)

Amount per serving	% Daily Value*
Calories	1534.1

Total Fat 66.0g	0%
Saturated Fat 13.6g	0%
Polyunsaturated Fat 2.9g
Cholesterol 230.9mg	0%
Sodium 4863.7mg	0%
Total Carbohydrate 110.1g	0%
Dietary Fiber 17.4g	0%
Total Sugars 19.4g
Protein 120.9g	0%

Vitamin D 1847.6IU	0%
Calcium 242.7mg	0%
Iron 9.2mg	0%
Potassium 3715.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 31.9%

Carbs: 29.0%