Tuna Avocado Mango Maki
Originally Posted July 29, 2009. Updated 2/4/2021
To say that Sushi is a favorite meal option in my house would be a pretty big understatement.
While we love to go out to various sushi restaurants, sometimes we're feeling either cheap or antisocial enough that we just want to have sushi at home - and this is a favorite recipe for that!
The flavours, colours, and textures involved between the 3 fillings are just great - colourful, flavourful, and with a satisfying, buttery texture.
Be sure to start out with How to Make Sushi Rice, and have some fun with it!
If you're feeling ambitious and social, here's the info for our DIY Sushi Potluck parties!
You will need to use sashimi grade tuna for this, which means it’s been commercially frozen before use.
Fresh fish - no matter how fresh and high quality - is a high risk for parasites, and the commercial - “flash” - freezing kills that all off.
No one wants raw fish related food poisoning, trust me on this. (Related: I’ll never buy sushi from a grocery store again. TWICE I got sick from sushi made in a high end grocery chain in Minneapolis!)
To thaw frozen sashimi grade fish, place it in the fridge overnight, and use it the next day. When using it, it should LOOK fresh - and smell like the ocean. If it has a heavy fishy smell, don't use it.
More "Sushi-Adjacent" Recipes
Here are a few more recipes that you may enjoy!
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Tuna Avocado Mango Maki
- 2 sheets Nori roasted seaweed wrap
- 2 cups Sushi Rice
- Toasted sesame seeds optional
- ½ lb Sashimi Grade Tuna sliced into lengths that are about ½″ diameter
- ½ Ripe Avocado sliced
- ½ Ripe Mango sliced
- Split each nori sheet in half.
- If you have a bamboo mat, lay it down on your workspace. If not, wax paper will do fine. Personally, I like using wax paper on top of a bamboo mat.
- Lay one half sheet of nori on your workspace, and carefully spread ½ cup of sushi rice over it. Dampening your fingers will help prevent the rice from sticking to your hands. Press rice into nori.
- If you are using sesame seeds, sprinkle some over the rice, and lightly press in.
- Carefully flip your riced-up nori over.
- Lay out a row of tuna slices, followed by mango and avocado slices.
- Using your bamboo mat or wax paper, carefully roll your maki tightly, starting from the side with the toppings. Make sure to keep the toppings from spilling out the sides. Also, don’t let your mat/paper get caught in the roll. It may take some practice!
- While maki is still encased in the mat / paper, form it into a round log, compressing it slightly.
- Unwrap your maki from the paper or mat, and place on a cutting board. I find that a damp serrated knife works best. Anything else, and I make a huge mess of my precious maki!
- Slice into approximately ¾″ – 1″ pieces.