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
- 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.