Prep Time 20 Min
Cook Time 15 Min
Servings4 servings People
Calories300 kcal
Making sushi at home has always felt like a special treat for my family. This Tuna and Mushroom Sushi is easy enough to whip up on a weeknight yet impressive enough for gatherings. I’ve learned a few tricks along the way, like ensuring the rice isn’t too hot when you add the vinegar mixture—too much heat can make the sushi sticky and harder to roll. I love experimenting with different fillings. If we have leftovers, I’ll often add whatever veggies I have on hand. It’s practical, fun, and a great way to get everyone involved in the kitchen.
Ingredients
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Nori sheets (quantity as needed)
- 1 avocado, sliced
- Shiitake mushrooms, grilled (quantity as needed)
- Fresh tuna (quantity as needed)
- Soy sauce (quantity as needed)
- Wasabi (quantity as needed)
- Sesame oil (quantity as needed)
- Chopped green onions (to taste)
Instructions
- Rinse the sushi rice thoroughly until the water runs clear.
- Boil the rice in water, then reduce the heat and cover for about 15 minutes.
- Combine rice vinegar, sugar, and salt in a small pot; heat gently until sugar dissolves.
- Once the rice cools a bit, gently fold in the vinegar mixture.
- Lay a sheet of nori on a sushi mat and spread a thin layer of sushi rice over it, sprinkling sesame seeds on top.
- Add slices of avocado or cucumber, then roll the sushi tightly and slice into pieces.
- Top each piece with a slice of tuna or grilled shiitake mushroom, and garnish with wasabi and green onions.
- You can also try adding hamachi with a touch of wasabi and light soy or yuzu sauce on top.
What I Notice When Cooking
- Using fresh ingredients really elevates the dish, especially the tuna and avocado.
- The heat of the rice should be just right; if it’s too hot, the nori can become soggy.
- This sushi is great for serving at parties—everyone loves picking their fillings.
Small Adjustments
- Don’t rush washing the rice; it makes a huge difference in texture.
- Adjust the amount of water based on your rice—some brands absorb differently.
- If you like a kick, try adding spicy mayo to your rolls for extra flavor.
Storage and Reheating
Sushi is best eaten fresh but if you have leftovers, store the rolls wrapped in plastic in the fridge. They’re usually good for a day, but the nori may become a bit chewy. I don’t recommend reheating cooked sushi, as it tends to lose texture and taste.
Nutritional Notes
Approximately 300 calories per serving. This includes the rice, fish, and vegetables, though exact values will vary based on portion sizes and fillings used.
