Tuna Melt Futomaki Roll

By
Todd Coleman
Todd Coleman Headshot
Todd Coleman

Todd is the Creative Content Director for social media at Dotdash, working across The Spruce Eats, TripSavvy, Liquor.com and TreeHugger.

Todd has seen every side of the media and food world—behind the lens, on the page, and beyond. He has been everything from executive food editor at Saveur and creative director at Tasting Table to producer at the Food Network and shooter-writer-editor for everything from travel stories to cookbooks. He’s also an Instagram star (with over 100,000 followers!)

Todd received an Associate Degree in Culinary Arts from The Culinary Institute of America.

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Updated on 07/12/21
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
Show Full Nutrition Label Hide Full Nutrition Label
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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.

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.