Tuna and Cucumber Sushi Roll
Elevate your homemade sushi game with these fresh and flavorful Tuna and Cucumber Sushi Rolls, a perfect blend of vibrant textures and delicate umami. This recipe combines tender sushi-grade tuna, crunchy cucumber matchsticks, and seasoned sushi rice wrapped in nori, creating a restaurant-quality experience right in your own kitchen. With detailed step-by-step instructions—including tips for rolling the perfect sushi rolls—this dish is approachable for beginners yet satisfying for seasoned home cooks. Served with classic accompaniments like soy sauce, pickled ginger, and a dollop of wasabi, these rolls make an impressive appetizer, light lunch, or dinner. Whether you're hosting a sushi night or craving a fresh, healthy meal, these Tuna and Cucumber Sushi Rolls are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Sushi rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Sugar
- 1 teaspoon Salt
- 8 ounces Fresh tuna (sushi-grade)
- 1 medium Cucumber
- 5 sheets Nori (seaweed sheets)
- as needed Soy sauce
- as needed Pickled ginger
- as needed Wasabi
Instructions
Rinse the sushi rice under cold water in a mesh sieve until the water runs clear.
Combine the rinsed rice and 2 cups of water in a rice cooker. Cook according to the rice cooker's instructions or until the rice is fully cooked and tender.
While the rice is cooking, in a small saucepan over low heat, combine the rice vinegar, sugar, and salt. Stir until the sugar and salt are dissolved. Remove from heat and allow it to cool.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture while the rice is still warm. Let it cool to room temperature.
Slice the tuna into long, thin strips, about 1/4 inch thick.
Peel the cucumber and cut it into thin matchsticks, discarding the seeds if necessary.
Lay a sheet of nori on a bamboo sushi mat, shiny side down, with the shorter edge closest to you.
Wet your hands with water to prevent sticking, and spread about 3/4 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
Lay strips of tuna and cucumber horizontally across the middle of the rice.
Using the sushi mat, carefully roll the sushi away from you, applying gentle pressure to form a tight cylinder. Seal the roll by wetting the exposed edge of the nori and pressing it together with the roll.
Repeat the rolling process with the remaining ingredients.
Using a sharp, wet knife, slice each roll into 8 pieces.
Serve the tuna and cucumber sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 22.8 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 12.9 mcg | 64% | |
| Calcium | 126 mg | 10% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
