Tuna & Avocado Sushi Roll (Eho Maki)

Tuna and Avocado Sushi Roll (Ehomaki)

Course Main Course
Cuisine Japanese
Servings 4 rolls


  • 3.5 oz Tuna (Sashimi Grade) *1
  • ½ Avocado
  • ½ Cucumber
  • 2 Nori Seaweed
  • 2 portion Sushi Rice *2
  • 4 tsp Ground Sesame Seeds
  • Wasabi, for eating
  • Soy Sauce, for eating


  • 2 tsp Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Oil

Sweet Shiitake

  • 3 Shiitake Mushrooms
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sake
  • 1 Tbsp Sugar
  • ¼ cup Dashi Broth


  1. Mix seasoning ingredients in a small container.
  2. Cut the tuna vertically into thin strips. Place them in the seasoning for 10 minutes to marinate.
  3. Slice the avocado. Julienne cucumber. Thinly slice shiitake mushrooms.
  4. In a small pot, mix all of the sweet shiitake ingredients. Cook over medium heat until most of the liquid evaporates.
  5. Mix the sushi rice and ground sesame seeds together.
  6. Cut the nori seaweed in half.
  7. Spread out makisu (bamboo mat) and place sushi nori on top.
  8. Spread ¼ of the rice on top. Make sure to leave about ¼ inch space on the top side of the nori.
  9. Add ¼ portions of the avocado, cucumber, sweet shiitake, and tuna in the center.
  10. Roll the sushi and leave until the rice and seaweed stick together.

  11. Eat with soy sauce and wasabi if preferred.

Recipe Notes

*1 Learn what sashimi grade is here.
*2 Get the recipe for sushi rice!