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Tuna Cucumber Sushi Roll Recipe

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4.3 from 83 reviews

This Tuna Cucumber Sushi Roll recipe offers a fresh and simple way to enjoy sushi at home. Featuring tender strips of raw tuna and crisp cucumber wrapped in nori seaweed with seasoned sushi rice, this roll is perfect for a quick, delicious meal or appetizer. The straightforward preparation takes just 20 minutes and yields a beautifully balanced bite of flavors and textures.

  • Total Time: 20 minutes
  • Yield: 1 serving (8 sushi pieces)

Ingredients

Produce

  • ¼ Cucumber

Seafood

  • 1.75 Ounces Raw Tuna (cut into 2 to 3 long strips)

Pantry

  • 1 Nori Seaweed Sheet (unflavored)
  • 1 Cup Sushi Rice (cooked and seasoned)

Instructions

  1. Prepare the cucumber: Peel the cucumber, cut off both ends, then slice it lengthwise into quarters. Remove the seed core from each quarter and set aside.
  2. Slice the tuna: Cut the raw tuna into approximately ¾ inch (2 cm) thick sticks, creating 2 to 3 long strips, then keep aside.
  3. Prepare sushi rice: Have cooked and seasoned sushi rice ready at room temperature. Use a traditional method to prepare handai sushi rice seasoned with rice vinegar, sugar, and salt.
  4. Set up the sushi mat and nori: Place a sushi rolling mat on a clean workspace and position one nori seaweed sheet shiny side down on the mat, aligning the sheet to the bottom edge to facilitate rolling later.
  5. Spread rice on nori: Evenly spread the sushi rice over the nori sheet, leaving about a 1 inch (2.5 cm) border at the top edge. Press the rice gently so it sticks well without falling off.
  6. Add tuna filling: Place the tuna strips horizontally about 2 inches (5 cm) from the bottom edge over the rice. Adjust and trim the tuna pieces to fit snugly side by side.
  7. Add cucumber filling: Arrange the cucumber quarters on top of the tuna, filling any gaps by cutting smaller pieces if needed so the filling fits evenly across the roll.
  8. Roll the sushi: Starting from the bottom, gently lift the sushi mat edge and roll it over the filling. Use your fingers to tuck and compress the roll tightly into a cylinder shape, continuing forward while applying gentle, even pressure.
  9. Slice the sushi roll: Transfer the roll to a cutting board and slice it into 8 even pieces with a sharp knife, cleaning the blade between cuts for clean slices.
  10. Serve: Serve the tuna cucumber sushi rolls at room temperature or slightly chilled as a fresh appetizer or light meal.

Notes

  • Use sushi-grade raw tuna to ensure freshness and safety.
  • Season your sushi rice with a mixture of rice vinegar, sugar, and salt for authentic flavor.
  • Keep hands and utensils wet when handling sushi rice to prevent sticking.
  • If you prefer, you can add wasabi or soy sauce for dipping when serving.
  • For best results, use a sharp knife to slice sushi to maintain clean cuts.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes (rice cooking time excluded)
  • Category: Sushi
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://ellarecipe.com/tuna-cucumber-sushi-roll-recipe/