Tropical Salmon, Tuna & Shrimp Sushi Rolls

For Valentine's Day, Frank and I wanted sushi but without the usual stomach ache. So, we turned it into a fun date night and made our own! While it seemed like a challenge at first, we quickly realized how simple, fun, and rewarding it was. This homemade sushi recipe is fresh, healthy, and absolutely delicious—without the heavy, processed ingredients! Perfect for a cozy night in or any time you're craving clean, wholesome sushi.

Ingredients:

• Sushi Rolling Mat

• Sushi Rice Paddle

• Organic Sushi Nori Seaweed Sheets

• Organic Sushi Sticky Rice

• Fresh Sashimi Tuna Steaks

• Organic Smoked Salmon

• Fully Cooked Cocktail Shrimp (tail on, peeled & devined)

• Cucumber

• Mango

• Avocado

• Coconut Aminos

• Chipotle Mayonnaise (Sir Kensington’s Brand)

• Sesame Oil

• Garlic Powder

• Onion Powder

Instructions:

1. Rinse the Rice:

• Place the sushi rice in a fine-mesh strainer or bowl and rinse under cold water.

• Gently stir the rice with your hands while rinsing to remove excess starch.

• Repeat this process 3–4 times until the water runs almost clear.

• Drain well and let the rice sit for 10 minutes to absorb any remaining moisture.

2. Cook the Rice:
On the Stovetop:

• Add the rinsed rice and 2 ½ cups of water to a pot.

• Cover with a lid and bring to a boil over medium heat.

• Once boiling, reduce the heat to low and let it simmer for 15 minutes (keep the lid on—no peeking!).

• After 15 minutes, remove from heat and let it steam for 10 minutes with the lid on.

3. Prep the sushi fillings:

• Using a very sharp knife, slice the tuna into long, even ¼-inch to ½-inch thick strips (about the length of your nori sheet).

• Peel and butterfly the shrimp by slicing down the middle (but not all the way through). Gently press the shrimp open to make it lay flat, which helps it sit evenly in the sushi roll. If using larger shrimp, slice them lengthwise into thinner pieces for a better balance in the roll.

• We used pre-sliced smoked salmon since fresh sushi-grade salmon wasn’t available, eliminating the need to cut the salmon.

• Peel the Mango – Use a vegetable peeler or carefully slice off the skin with a sharp knife. Find the Pit – Stand the mango upright and slice off the two large cheeks along the flat seed. Slice into Strips – Lay the mango flat and cut it into thin, even ¼-inch thick strips about the length of your nori sheet.

• Slice Avocado in Half – Cut the avocado in half lengthwise and remove the pit. Scoop and Slice – Use a spoon to gently scoop out the avocado half in one piece. Cut into Thin Strips – Lay the avocado flat and slice into ¼-inch thick strips to make it easy to layer in the roll.

• Peel Cucumber – If using a standard cucumber, peel the skin for a softer texture. Cut into Thin Strips – Slice the cucumber halves into long, ¼-inch thick matchstick strips for easy rolling.

4. Tuna Marinade

• In a separate bowl, pour the sesame oil (your desired amount for the tuna), add garlic powder, onion powder, and stir until fully combined. Add your tuna to the bowl ensuring each slice is fully coated in the marinade. We only seasoned the tuna since we added chipotle mayonnaise on top of each roll and dipped them in coconut aminos (a great soy sauce alternative)!

5. Add Sushi Filling and Roll With Bamboo Rolling Mat

• Set Up Your Workstation – Place a bamboo sushi rolling mat on the counter and lay a sheet of nori (seaweed) on top, rough side facing up.

• Add the Rice – Using a sushi rice paddle or spoon, spread the sushi rice evenly over the nori sheet. Since the rice is sticky, place small portions across the sheet first, then use wet hands to gently press it down, covering most of the nori.

• Add the Fillings – Arrange your fresh ingredients (tuna, mango, avocado, and cucumber) in a neat line across the middle of the rice.

• Roll the Sushi –

  • Lift the edge of the nori sheet closest to you and gently fold it over the fillings.

  • Tuck the edge under the fillings to secure them inside.

  • Using the bamboo mat, apply light but firm pressure to tighten the roll as you continue rolling forward.

• Seal & Slice – Once the roll is fully formed, give it a final gentle squeeze with the bamboo mat to ensure it's compact. Use a sharp, wet knife to cut the roll into ½-inch slices for perfect bite-sized sushi.

• Repeat & Customize – Follow the same steps, switching up the fish (shrimp, tuna, and salmon) to create a variety of delicious rolls!

• Serve & Enjoy – Drizzle each roll with chipotle mayo, pour coconut aminos into a small dipping bowl, and enjoy the freshest, cleanest homemade sushi!