Sushi Rolls (Cucumber and Tuna Rolls) Recipe - Japanese Cooking 101

raw fish

🥗Healthier: cooked shrimp

💰Cheaper: canned tuna

Canned tuna is more accessible and affordable while still providing a good flavor.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds more fiber and nutrients, while white rice is often less expensive.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free and can be a lighter option, while lettuce is very cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free while low-sodium soy sauce is a healthier alternative.

Cut the seaweed into half since we are making thin rolls, we only need half the sheet per roll.

Cut the sashimi grade tuna into thin long pieces about a half an inch thick or 1 cm.

Cut the Japanese cucumber into thin long pieces, trimming the end and making it about half an inch or 1 cm thick. The skin does not need to be peeled.

Place a bamboo sushi mat on a flat surface.

Place half a sheet of seaweed close to the front edge of the sushi mat.

Add about 1/4 cup sushi rice at room temperature on the seaweed and spread it evenly, leaving about 1 inch or 2.5 cm space along the far edge of the seaweed.

Place a tuna strip right in the middle of the rice, holding the filling down a bit.

Roll with the mat from the front to the end, squeezing tightly and rolling all the way to shape it.

For the cucumber roll, place a cucumber strip right in the middle and while holding it down, roll it with the mat from the front to the end, squeezing and rolling all the way to shape it.

Remove the roll from the mat and cut it into eight pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens