If you follow a keto / low carb way of eating, or just want a rice-free and quick alternative to tuna sushi, then you will love this low carb tuna, avocado and cucumber sushi roll!
The tuna mixture is super tasty and could also make a delicious dip (just add a little salt & pepper, chopped parsley, and finely chopped red onion, if making it as a dip). This tuna mix will last a few days in the fridge, making it a super quick lunch or snack. Plus, you don’t need to use a bamboo mat for this either!
I am currently trialing a cauliflower rice mixture for a chicken or salmon sushi roll, so stay tuned for that!
Low Carb Tuna, Avocado & Cucumber Sushi
A tasty and mildly tangy tuna mix with fresh avocado and crisp cucumber, in a traditional nori roll.
- Sharp knife
- Wooden cutting board
- Medium mixing bowl
- Stick blender or food processor
- Butter knife or spatula
- 1 x 425g can of tuna in brine (* see note 1 below)
- 1/3 cup quality mayonaise
- 1 tbsp cream cheese (* see note 2 below)
- 1 ripe avocado
- 1 x packet baby cucumbers (called Qukes) (* see note 3 below)
- 2 spring onions
- 1/2-1 tbsp fresh lime juice
- 1/2 tbsp olive oil
- 1 x packet nori sheets
- 1 tbsp soy sauce
- Dash pepper to taste
In a medium mixing bowl, combine the drained tuna, mayonaise, cream cheese, olive oil, chopped spring onions and lime juice. Once fully combined, use a stick blender to puree until mostly smooth (this will help to spread the mixture evenly on the nori sheet).
Finely slice your cucumbers (length ways), and your avocado, and set aside.
Lay out a nori sheet (rough side up) on a wooden cutting board, and with a wide butter knife or spatula, thinly spread over a layer of the tuna mix, leaving a thin rim at the start (you want a little space to get the roll started) and 1/5th at the other end. Take your time to get a nice even, and thin, layer of the tuna mixture, getting right to the edges, but leaving space at the end.
Lay multi slices of the cucumbers together, lengthways, at one end of the sheet, then lay the avocado slices next to the cucumber.
Take the edge of the nori sheet and roll tightly over the cucumbers and avocado, then continue to roll. To seal it at the end, dab a bit of water on the very edge of the nori sheet.
Using a very sharp knife, slice your roll into pieces using a saw-ing motion. Try not to put pressure on the roll otherwise the filling will spill out. Repeat again, and you should have about 14-15 pieces.
- I like to use tuna in brine then add my own quality oil as tuna that is canned in oil usually contains poor quality vegetable oils.
- If you don’t like creme cheese, or want it dairy free, just add a little more mayonaise instead.
- You want cucumbers that are crisp and have a low water content.