Sushi Rolls (Tuna and Cucumber Rolls) Recipe

Method3 steps

1. 1

   Step 1: Start with cooked, vinegar-seasoned sushi rice ready to use. Cut the 8 × 7½-inch (21 × 19 cm) nori sheets in half to about 4 × 7½ inches (10 × 19 cm). For tuna rolls, cut tuna suitable for eating raw into roughly ½-inch (1–1.25 cm) thick strips, about 7½ inches (19 cm) long. For cucumber rolls, remove the seeds and cut strips of the same size. Shorter pieces can be laid end to end to span the roll.

   Uses Nori roasted seaweed (8" X 7 1/2" (21 cm x 19cm)) · raw tuna (sashimi grade) · Japanese cucumber (or Persian or English)

2. 2

   Step 2: Make each roll separately. Lay a bamboo sushi mat with its slats running left to right, and put one prepared half-sheet of nori on it with the long edge toward you. Spread about ¼ cup prepared sushi rice over this half-sheet, leaving a 1-inch (2.5 cm) strip bare at the far edge. Put EITHER a prepared tuna strip OR a prepared cucumber strip across the middle; each thin roll has only one filling. Hold the filling in place and roll away from you, using the mat to tighten the cylinder without rolling the mat inside. Remove the finished roll and repeat for as many tuna and/or cucumber rolls as desired.

   Uses 1 prepared half-sheet per roll · About ¼ cup prepared sushi rice PER ROLL · One selected filling per roll; stock share depends on the number and type of rolls

3. 3

   Step 3: Cut each finished roll into 8 pieces. Serve promptly with soy sauce and wasabi to taste.

   Uses Finished tuna and/or cucumber sushi rolls · Soy Sauce · Wasabi