Tuna And Vegetable Nori Rolls With Salmon Roe

Name: Tuna And Vegetable Nori Rolls With Salmon Roe
Prep time: 30 min
Total time: 30 min
Yield: 8 people people
Cuisine: Japanese
Ingredients: 8 nori sheets (cut into 16 rectangles, approx. 10 x 4 cm); 200g sashimi-grade tuna (cut into 5cm-long strips); 1 medium cucumber (cut into 6cm matchsticks); 1 medium carrot (peeled and cut into 6cm matchsticks); 2 shallots (sliced into 6cm matchsticks); 4 tbsp salmon roe; 2 cups cooked sushi rice (cooled to room temperature); 2 tbsp rice vinegar (to season the rice); Soy sauce, for dipping; Pickled ginger & wasabi (optional, for serving)

Make fresh Tuna & Vegetable Nori Rolls with salmon roe. A healthy, flavour-packed sushi meal—order premium tuna and salmon roe from Pearl Seafoods today!

Tuna and vegetable nori rolls topped with salmon roe, served on a plate.

Serves

8 people people

Prep

30 minutes mins

Cook

0 minutes mins

Difficulty

Easy

About This Recipe

Craft fresh and flavourful Tuna & Vegetable Nori Rolls with Salmon Roe, perfect for sushi lovers and healthy meal enthusiasts. This simple recipe combines tender tuna, crisp vegetables, and luxurious salmon roe, rolled in nutritious nori for a restaurant-quality dish at home. Follow our step-by-step guide for flawless results every time. Order premium tuna and salmon roe from Pearl Seafoods, delivering fresh, high-quality seafood across Sydney. Whether for a special occasion or a quick lunch, this recipe is sure to impress and satisfy!

Ingredients

8 nori sheets (cut into 16 rectangles, approx. 10 x 4 cm)
200g sashimi-grade tuna (cut into 5cm-long strips)
1 medium cucumber (cut into 6cm matchsticks)
1 medium carrot (peeled and cut into 6cm matchsticks)
2 shallots (sliced into 6cm matchsticks)
4 tbsp salmon roe
2 cups cooked sushi rice (cooled to room temperature)
2 tbsp rice vinegar (to season the rice)
Soy sauce, for dipping
Pickled ginger & wasabi (optional, for serving)

Method

Using scissors, trim the nori sheets into sixteen rectangles measuring approximately 10 x 4cm. Slice the cucumber, carrot, and shallot into thin matchsticks about 6cm long. Cut the tuna into 5cm-long strips.
Place a rectangle of nori, shiny side down, on a clean surface. Lay a strip of tuna along one short edge of the nori, ensuring the ends of the tuna slightly extend. Add a small amount of pickled ginger, cucumber, carrot, and shallot on top of the tuna.
Brush a little water onto the opposite edge of the nori to help it seal. Roll the nori tightly around the filling, pressing gently to secure the roll. Place the completed roll on a serving plate and cover with plastic wrap to keep fresh. Repeat the process with the remaining nori, tuna, and vegetables to make 16 rolls.
Finish each roll with a small dollop of salmon roe or caviar, if using. Serve alongside wasabi paste and soy sauce for dipping.

Featured Product

Fresh Southern Bluefin Tuna Loin - Sashimi Grade

$75.00

Nutrition (per serving)

Calories 165 kcal
Total Fat 3.0 g
Total Carbohydrate 22.0 g
Protein 9.0 g

% Daily Value*

Calories 165 kcal (8% DV)
Total Fat 3.0 g (3.85% DV)
Total Carbohydrate 22.0 g (8.0% DV)
Protein 9.0 g (18.0% DV)

*Based on a 2,000 kcal daily diet.

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