Refreshing Tuna Cucumber Rolls with Sushi Rice
Refreshing Tuna Cucumber Rolls with Sushi Rice
Easy Cucumber Sushi Rolls, Tuna Mayo Cucumber Rolls, Summer Sushi Delight
Introducing a delicious recipe for cucumber sushi rolls featuring fresh, crisp cucumbers and creamy tuna mayo. Perfect as a summer treat or a simple meal and bento box addition. Anyone can follow along easily!
Main Ingredients- 1 bowl of warm sushi rice (approx. 200g)
- 1/2 tsp toasted sesame seeds
- 1 cucumber (long and plump)
- 1 can of tuna (150g)
- 1/4 onion
- 3 Tbsp mayonnaise
- 1/4 tsp salt
- 1 tsp wasabi paste
- Pinch of black pepper
Cooking Instructions
Step 1
Wash the cucumber thoroughly. Any type of cucumber, such as Japanese cucumber, Persian cucumber, or English cucumber, can be used. Long cucumbers are ideal for making rolls.
Step 2
Using a vegetable peeler, thinly slice the cucumber lengthwise, keeping the peel on. This method allows for much thinner and more uniform slices than using a knife, making it easier to form the rolls. Slice along the length of the cucumber.
Step 3
From the thinly sliced cucumber, you can trim off the thick, seedy core part to create a neater roll. Be careful not to remove too much, as this could reduce the crispiness of the cucumber. Adjust as needed.
Step 4
Prepare these thinly and long-sliced cucumber strips. These cucumber strips will be used to wrap the sushi rice. Handle them gently to avoid breakage.
Step 5
It’s crucial to drain the tuna can thoroughly. Place the tuna in a sieve and pour hot water over it to remove excess oil and liquid. Draining well prevents the tuna mayo filling from becoming watery.
Step 6
Finely chop the onion into small pieces, about 1-2 cm in length. The finer the dice, the better it will blend with the tuna and create a pleasant texture. Soaking the chopped onion in cold water briefly before squeezing out the moisture can reduce its pungency, making it milder.
Step 7
In a bowl, combine the drained tuna and the finely chopped onion. Add 3 tablespoons of mayonnaise, 1/4 teaspoon of salt, a pinch of black pepper, and 1 teaspoon of wasabi paste. Mix well until all ingredients are evenly incorporated. Adjust the amount of wasabi according to your preference; a hint of its sharpness helps cut through the richness of the tuna.
Step 8
To the warm sushi rice (1 bowl), gradually add sushi vinegar (a mixture of rice vinegar, sugar, and salt in a 2:1:0.5 ratio) and mix until seasoned. If you don’t have sushi vinegar, you can use a small amount of soy sauce, sugar, and vinegar mixed together for seasoning. Finally, add toasted sesame seeds and gently mix with a spatula, being careful not to mash the rice grains, to complete the sushi rice.
Step 9
Gently shape the sushi rice with your hands into elongated, flattened portions. This shape is designed to wrap well with the cucumber slices. Avoid pressing too hard, as this can make the rice dense. The goal is a shape that will fit neatly inside the cucumber wrap.
Step 10
Place a portion of the shaped sushi rice onto a cucumber strip. Carefully wrap the cucumber around the sushi rice, ensuring it encloses the rice snugly. Gently press to secure the roll so it doesn’t unwrap. Be delicate to prevent the cucumber from tearing.
Step 11
Arrange the completed cucumber roll sushi on a serving plate. Place them upright so they stand elegantly. Handle them with care to maintain their shape. Presenting them upright can make them look like beautiful flowers.
Step 12
Using chopsticks or a small spoon, carefully place small amounts of the tuna mayo mixture on top of each cucumber roll sushi. Avoid overfilling, as this can cause the rolls to lose their shape.
Step 13
The tuna mayo filling has now been beautifully placed on top of all the cucumber roll sushi. The colorful appearance is visually appealing and hints at the delicious taste!
Step 14
Finally, sprinkle a few black sesame seeds on top for a visual accent, making the dish even more appetizing. Your fresh and delicious tuna cucumber roll sushi is complete. Enjoy your meal!
