Seafood Recipes

Tuna And Vegetable Nori Rolls With SalmonRoe

Nori sheets are rolled with seasoned sushi rice, sashimi tuna, cucumber, carrot and shallot, topped with salmon roe and served with pickled ginger, wasabi and soy sauce.

Tuna And Vegetable Nori Rolls With Salmon Roe
8 People
Serves
30 Mins
Prep Time
0 Mins
Cook Time
Easy
Difficulty
Japanese
Cuisine
The Recipe

About This SeafoodDish

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

  1. 8 nori sheets (cut into 16 rectangles, approx. 10 x 4 cm)
  2. 200g sashimi-grade tuna (cut into 5cm-long strips)
  3. 1 medium cucumber (cut into 6cm matchsticks)
  4. 1 medium carrot (peeled and cut into 6cm matchsticks)
  5. 2 shallots (sliced into 6cm matchsticks)
  6. 4 tbsp salmon roe
  7. 2 cups cooked sushi rice (cooled to room temperature)
  8. 2 tbsp rice vinegar (to season the rice)
  9. Soy sauce, for dipping
  10. Pickled ginger & wasabi (optional, for serving)

Method

  1. 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. In a bowl, gently fold the rice vinegar through the cooked sushi rice to season it.
  2. Place a rectangle of nori, shiny side down, on a clean surface. Spread a thin, even layer of the seasoned sushi rice over the nori. Lay a strip of tuna along one short edge of the rice, ensuring the ends of the tuna slightly extend. Add a small amount of cucumber, carrot, and shallot on top of the tuna.
  3. 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, rice, tuna, and vegetables to make 16 rolls.
  4. Finish each roll with a small dollop of salmon roe or caviar, if using. Serve alongside pickled ginger, wasabi paste, and soy sauce for dipping.
From Our Kitchen

Chef's Tip

Tuna and vegetable nori rolls with salmon roe are all about freshness, texture, and clean flavour. Delicate sashimi-grade tuna pairs beautifully with crisp vegetables and seasoned sushi rice, while the nori adds savoury depth and a subtle ocean flavour. The salmon roe brings bursts of salty richness that elevate every bite, creating a light, vibrant sushi-style dish that feels fresh, elegant, and perfectly balanced.

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NUTRITION

NutritionPerServing

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