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Albacore & Avocado Gunkanmaki


  • 1 oval tablespoon sushi rice
  • 1 teaspoon chopped albacore tuna sashimi-grade
  • 1 teaspoon chopped avocado
  • 1 7" x 1" slice of nori (seaweed paper)
  • Moisten your hands with the non-stick hand solution. Take a
  • tablespoon-sized oval of sushi rice and form it into a rectangle shape
  • between the palms of your hands. If you squeeze it too much it will
  • begin to loose its texture and shape so be as simple and quick as
  • possible when working with the rice.


  1. Place the rice on a clean working surface. Dip your finger in the non-stick hand solution and trace it onto the strip of nori to moisten it just a teensy little bit so it sticks better to the rice. Attach one end of the nori to the middle of the side of the rice rectangle and keep wrapping it around until you've reached the end of the strip, keeping the bottom of the nori lined up the whole way. Dip your finger in the non-stick solution again and poke the end of the nori, then gently press it into the side of the gunkanmaki with your dry hand to seal it.
  2. On your work surface, gently mix together the tuna and avocado with your fingertips, then place on the gunkanmaki. Your gunkanmaki is ready to eat!