Fresh. Artful. Made with American Seafood.

Prep Time: 45 minutes
Cook Time: 20 minutes
Soak Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 4 (makes about 24–30 pieces)

Ingredients:

For the Sushi Rice:

  • 2 cups sushi rice
  • 2¼ cups water
  • ¼ cup rice vinegar
  • 1½ tbsp sugar
  • 1 tsp salt

For the Filling (U.S.-Available Seafood):Japanese sushi, Chef Ed recipe, American seafood sushi, homemade sushi, sushi rice, sushi-grade tuna, shrimp sushi, crab sushi, avocado rolls, cucumber rolls, sushi with USA fish, bamboo mat sushi, sushi for athletes, healthy sushi, lean protein sushi, fitness-friendly Japanese food, post workout meal, nori rolls, sushi prep tips, seafood rolls, spicy tuna roll, sushi party recipe, sushi rice recipe, athletic sushi recipe, sushi at home, sushi cutting tips, sushi-grade safety, sushi benefits, sushi and muscle building, fresh seafood rolls, chef Ed kitchen

  • 8 oz sushi-grade tuna (e.g., yellowfin or ahi)
  • 8 oz cooked shrimp (peeled, deveined)
  • 8 oz cooked crab or imitation crab sticks (surimi)
  • 1 small cucumber, julienned
  • 1 ripe avocado, sliced
  • Optional: spicy mayo (sriracha + mayo), cream cheese

For Assembly:

  • 6–8 sheets of nori (seaweed)
  • Soy sauce (for dipping)
  • Pickled ginger & wasabi (for serving)
  • Bamboo sushi mat wrapped in plastic
  • Small bowl of water with a splash of vinegar (to wet hands)

Directions:

1. Prepare the Rice:
Rinse sushi rice in cold water until clear. Soak for 30 minutes, then drain. Cook rice in 2¼ cups of water (rice cooker or stovetop) until done. Mix rice vinegar, sugar, and salt. Gently fold into warm rice. Let cool to room temperature.

2. Slice the Seafood & Veggies:
Cut tuna into long sashimi strips. Slice avocado and cucumber into thin matchsticks. If using cooked shrimp, butterfly them. Flake crab or separate surimi sticks.

3. Roll the Sushi:
Place a sheet of nori, shiny side down, on your bamboo mat. With wet hands, spread a thin layer of rice over the nori, leaving 1 inch bare at the top. Lay seafood and veggies horizontally across the center. Roll firmly using the mat, sealing the edge with water.

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Use a wet, sharp knife to slice each roll into 6–8 pieces. Serve with soy sauce, pickled ginger, and wasabi.

Chef Ed’s Notes:

  • Use What’s Local: U.S.-based sushi chefs often use yellowfin tuna (ahi), wild Gulf shrimp, or sustainable blue crab.
  • Stay Safe: Always use seafood labeled sushi-grade or previously frozen to FDA standards for raw consumption.
  • Customize It: Try tempura shrimp, seared scallops, or smoked salmon if you’re not into raw fish.

Health Benefits for Athletes:

  • Lean Protein: Tuna, shrimp, and crab provide essential amino acids for muscle growth.
  • Healthy Fats: Avocados and fatty fish support joint and heart health.
  • Clean Carbs: Sushi rice offers glucose replenishment post-training.
  • Minerals: Seaweed is rich in iodine, iron, and magnesium for thyroid and metabolic support.

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