Tuna Melt Futomaki Roll

Tuna Melt Futomaki Roll

The Spruce / Todd Coleman

Prep: 5 mins
Cook: 25 mins
Assemble: 10 mins
Total: 40 mins
Servings: 2 servings
Yield: 4 rolls
Nutrition Facts (per serving)
669 Calories
46g Fat
20g Carbs
40g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 669
% Daily Value*
Total Fat 46g 60%
Saturated Fat 15g 76%
Cholesterol 89mg 30%
Sodium 2324mg 101%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 40g
Vitamin C 2mg 12%
Calcium 1119mg 86%
Iron 2mg 12%
Potassium 478mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The futomaki roll is a staple to sushi lovers, but this version is a fusion of the flavors of the sushi roll with that of the classic diner-style tuna melt, making this a perfect starter-roll for the sushi novice.

Depending on how much filling you want your rolls to have, the recipe will yield between two to four rolls.


  • 1/4 cup medium-grain sushi rice, rinsed under cold water

  • 1/4 cup cold water

  • 1/4 teaspoon salt

  • 1 tablespoon mirin

  • 1 teaspoon sugar

  • 1 teaspoon vinegar

  • 1 (5-ounce) can oil-packed tuna, drained

  • 1/4 cup Kewpie mayo

  • 2 teaspoons soy sauce

  • 2 to 4 nori sheets, as needed

  • 4 to 8 American cheese slices, as needed

  • 1 dill pickle, cut into thin spears

Steps to Make It

  1. Gather the ingredients.

  2. Combine the rice, water and salt in a small saucepan. Cover and bring to a boil, then lower the heat and let simmer until the rice is cooked through, about 15 minutes. Place the rice in a bowl with the mirin, sugar and vinegar and slowly stir to combine until just warm to the touch. Cover with a damp towel.

  3. Place the rice in a bowl with the mirin, sugar and vinegar and slowly stir to combine until just warm to the touch. Cover with a damp towel and set aside.

  4. Mix together the tuna, mayo and soy sauce in a small bowl. Set the tuna mixture aside.

  5. Assemble the futomaki rolls. Working with one nori sheet at a time, place it on a bamboo rolling mat and cover all but the top 1” with some of the rice, patting it place to form a firm ½” layer. Cover the rice with a few slices of the cheese and, using a torch, lightly brown the cheese (optional). In the center of the rice, spoon some the tuna mixture in a line parallel to your body. Arrange the pickle spears alongside the tuna. Using the bamboo mat, roll the nori over the filling, press down, then continue roll forward to form a tight cylinder. Repeat with the remaining ingredients to make more rolls. Cut crosswise into thick slices to serve.