Yuzu Tuna Sushi Rolls Recipe

January 19th, 2024

The heart of winter is the perfect time to warm up the oven and try some flavorful new recipes. And we’re here to help.

Check out our Taste of Asia displays for featured products and produce from eastern Asia! Whether you already know the difference between tamari and soy sauce or you’re new to Asian ingredients and ponzu’s got you pondering, Amelia has curated a recipe you’ll surely love. 

Sushi doesn’t have to be intimidating. This Yuzu Tuna Sushi Roll recipe is easy enough for your first foray into sushi and delicious enough for any seasoned roller to enjoy. Swing by the Market for a piece of our sushi-grade tuna and other featured ingredients. Happy rolling!

Yuzu Tuna Sushi Rolls

Servings: 8

What You’ll Need

For the Sushi Rice:

  • 3 cups sushi rice
  • ½ cup Marukan Organic Seasoned Rice Vinegar Dressing


  • 4 Tbsp Marukan Yuzu Ponzu Premium Soy Dressing with Yuzu Citrus
  • 1/2 cup mayonnaise
  • 1 lb. sushi-grade tuna
  • 4 scallions, finely chopped
  • 8 nori sheets
  • 1 long seedless cucumber, cut lengthwise into 8 matchsticks


  • black and white sesame seeds
  • pickled ginger


  1. Rinse and drain sushi rice until water is clear. This removes excess starch and keeps rice from becoming gummy. Cook in a rice cooker or a pot on the stove until done.
  2. Transfer rice to a rimmed baking sheet. Add vinegar to rice and mix together. Spread rice out on a baking sheet, then rest a second baking sheet on top of rice. Leave to cool.
  3. In a large bowl, whisk together mayonnaise and yuzu ponzu until smooth.
  4. Cut tuna into small cubes and add to bowl with ponzu mayonnaise. Stir in scallions. Mix well.
  5. Remove one quarter of every nori sheet and save for another use*.
  6. Place one of the remaining three-quarter sheets on a plastic wrap-covered bamboo sushi mat. Wet hands slightly and firmly press rice into a thin layer on nori, leaving ½ inch space at the bottom of the sheet.
  7. About one-third of the way down the nori sheet, spread an eighth of the tuna mixture in a row across the rice. Add a cucumber matchstick.
  8. Dampen the exposed edge of the nori sheet and roll the mat over the ingredients. Move the mat firmly over the ingredients to create a tight roll.
  9. Repeat steps 6-8 for each sheet until you have 8 rolls.
  10. Slice each roll into 8 pieces. Garnish with sesame seeds and plate with pickled ginger on the side.

*Not sure what to do with the extra nori strips? Use it to make onigiri (rice balls)! Wrap nori partially around rice and sprinkle with or roll in Muso from Japan Seaweed Furikake (for a more umami flavor) or Santaka Shichimi Togarashi (for a spicier taste). 

Adapted from Marukan’s recipe collection at marukan-usa.com.

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