Danny's Tuna (Nigiri) Sashimi with Bananas, Carrots and Cucumbers Recipe

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Submitted by auriam

Makes 23 servings

just a quick writeup of some sashimi (sushi with raw fish) I made for dinner tonight 10/12/2006. Since the recipe system still doesn't allow adding different numbers of servings without screwing up the calories, I standardized each serving to 100g; this is about two pieces of sushi prepared this way (and it turns out to be 23 servings, yay, hurray fnordIlluminatifnord, hail Eris!) To make the right number of calories appear in your food log, change the setting from 'per serving' to 'per 100g,' then change 100 grams to the amount you ate, in grams.

Recipe Ingredients for Danny's Tuna (Nigiri) Sashimi with Bananas, Carrots and Cucumbers

9 c short grain white rice, cooked
1/2 lb raw yellowfin tuna
1 large banana
100 g cucumber, peeled
50 g carrot, peeled
1/3 c rice wine vinegar
2 tbsp sugar
1 tsp salt
7 sheets sushi nori

Recipe Directions for Danny's Tuna (Nigiri) Sashimi with Bananas, Carrots and Cucumbers

  1. Cook 3 cups white short-grained rice with 4-6 cups water, depending on how sticky you want it (the more water, the stickier).

  2. Spread rice as widely as possible on a flat surface or in a (very) large mixing bowl. Let it cool, either by blowing air over it or by putting it in the freezer for a few minutes.

  3. Add sugar and salt to rice wine vinegar in small pan, heat on medium while stirring until the crystals dissolve.

  4. Pour sushi vinegar mixture over rice, while cutting into the surface of the rice with a chopstick or sturdy spoon or other stirring utensil, to let the vinegar penetrate the rice.

  5. Mix well. You can use your hands, by taking huge handfuls and squeezing the rice as hard as you can, forcing it out between your fingers. This will make it stick together even more, turning it into one mass of goo. This mass of goo is sushi rice!

  6. Take one seaweed (nori) sheet and lay it on your bamboo sushi rolling mat (you can onclose the mat in a ziplock bag or plastic wrap if you want to avoid having to clean rice out of it later). The larger sides sholud be horizontal, smaller sides perpendicular.

  7. After wetting your hands (important; otherwise you will become Sticky Rice Gluten Man/Woman), take a handful of rice, maybe the size of a baseball, and mash it flat with the palm of your hand right in the middle of the sheet of nori. Work the rice, compressing and spreading, until you have an even sheet of rice across the nori, EXCEPT for the last inch across (horizontal) of the sheet, on the side away from you.

  8. Place the tuna, cut into strips about 1cmx1cmx20cm (0.4"x0.4"x8"), horizontally across the rice bed, about two inches from the closest edge. You can use more than one strip to bridge the width, if your chunk of tuna isn't that long. Depending on how much tuna you want in these rolls (the way I make them, with the rice about 1cm deep, they get to be almost 2 oz. each), you can use two or three strips... but you'll get less rolls out of it, and might have to skimp on the later ones.

  9. Place strips of the cucumber across the rice bed next to the tuna - I usually make them about the same thickness as the tuna strips, but you can use more small strips or fewer large ones, I don't care. The carrots, though, I recommend making into 5mm*5mm wide strips, because large pieces of carrot make sushi hard to chew.

  10. The bananas, you can either leave out (some people don't like the sweet taste in sushi), or cut into larger 1.5cm*1.5cm strips and add to the sushi rolls.

  11. Once you have the roll assembled, wet the last bit of uncovered nori with a finger dipped in your bowl of clean finger-wetting water, and start rolling the whole mat up, starting at the closest edge. Keep the edge of the mat from rolling into the roll - hold it back with your fingers when it starts getting perilously close to being part of your sushi. You only need to use the mat to keep the roll together and keep it rolling, not to completely enclose it.

  12. Once you have it rolled all the way to the other edge, let it roll onto the wetted nori, then grasp the mat and press down and together, compressing the roll, and it will seal itself shut.

  13. Take the mat off the roll. You now have a cylinder about two inches in diameter and eight inches long. Using a wet, sharp, thin (but good-sized) knife, like a well-sharpened carving knife, or better yet a crescent-serrated bread knife, quickly cut it in half (across the the short axis, not lengthwise, duh). The knife will be sticky from the rice, but hopefully you kept it moving it fast enough to keep the roll from getting pulled apart.

  14. Take the two halves and place them side by side, then cut twice more, wiping the rice off and rewetting the knife between cuts. This makes each roll into six equal pieces. At least, it should. You can add the extra step of first cutting the rough ends off, making every roll nice and even; just compress the wasted cut-off ends into a sushi ball.

  15. You can try each vegetable/fruit separately in different rolls, or in combinations; add them all together for the full carronanacumber effect.

  16. Avocado is also good, but this is just a rough sketch recipe I wrote up to see how many calories I ate in dinner today, and I didn't have avocado tonight. But it's nice to add to rolls - they call rolls with avocado, crabmeat, and cucumber "California rolls," but I prefer tuna.

  17. Anyway, that's the quick instructions. If you want to know a LOT more about making sushi, check out Mark Hutchenreuther's sushi rolling page at http://www.rain.org/~hutch/sushi.html.


Fish, Rice, Seafood, Vegetables, Main Dish, Japanese, Quick

Nutrition Facts
Serving Size 100.4g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 9% Vitamin C 5%
Calcium 0% Iron 6%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
  Good points
  • No saturated fat
  • Low in cholesterol
  • High in selenium
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