Tuna Melt Futomaki Roll

Tuna Melt Futomaki Roll

The Spruce / Todd Coleman

  • Total: 30 mins
  • Prep: 5 mins
  • Cook: 25 mins
  • Assemble: 10 mins
  • Servings: 2 servings

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.

Ingredients

  • 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.