Homemade Tuna Rolls

Description

The appetizer is quick and easy to prepare. After trying many roll recipes, I finally found the best one, which describes the correct preparation as accurately as possible. A few details about this dish: an essential part of making rolls is having a sushi mat (bamboo mat), so don’t forget to buy one if you don’t already have it. Otherwise, you simply won’t be able to shape the roll. You can replace the tuna with any red fish you like. Vinegar water is needed so the rice doesn’t stick to your hands while cooking. It can be served warm or chilled.

Instructions

1. 1

   Step 1

   Let's prepare the rice. Rinse the rice thoroughly (5-6 times) under cold running water and cover it with water so that it covers the rice by 1 cm. Let it soak for 30 minutes. After the rice has soaked, drain the water.

2. 2

   Step 2

   Pour 500 ml of water over the rice and place on the heat. Cook until done.

3. 3

   Step 3

   Prepare the dressing for the rice. Add sugar and salt to 4 tbsp rice vinegar and cook over medium heat. Bring to a boil, making sure all the sugar dissolves. Let cool.

4. 4

   Step 4

   Pour the dressing into the already prepared warm rice and mix thoroughly. Cover the rice with a towel so it does not dry out.

5. 5

   Step 5

   Wash the cucumber, pat it dry, remove the seeds, and cut it lengthwise into 8 thin strips.

6. 6

   Step 6

   Cut the tuna the same way as the cucumber, into 8 thin strips.

7. 7

   Step 7

   Let's prepare the vinegar water. To make it, take ¼ cup of regular water and mix with 1 tbsp rice vinegar.

8. 8

   Step 8

   Let's start preparing the nori. Cut the nori sheet in half (cut along the longer side so that one sheet yields two rectangles).

9. 9

   Step 9

   Since all the ingredients are ready, we can proceed to forming the roll itself.

10. 10

    Step 10

    Place the sushi mat in front of you so that the bamboo sticks it is made of are positioned horizontally away from you, and so that you can roll this mat into a tube.

11. 11

    Step 11

    Place the nori on the unfolded mat so that there is a 2 cm gap at the bottom between the nori and the mat.

12. 12

    Step 12

    Wet your hands in vinegar water and take the required amount of rice (approximately 2–3 tbsp.). Leave 1.5 cm from the bottom of the nori and spread the rice along the entire sheet. Spread the rice over the entire surface of the nori so that 1.5 cm at the bottom and 2 cm at the top remain without rice.

13. 13

    Step 13

    Take the tuna and cucumber. Place them in the middle of the rice.

14. 14

    Step 14

    Let's move on to the most difficult part: rolling the roll. Pull the edge of the mat toward you and wrap it so that it lands exactly where the rice ends on the nori. This will form the future roll. Now pull the mat toward you again and do the same thing once more, so that your roll is tightly rolled and the rice doesn't show.

15. 15

    Step 15

    The roll is ready; all that's left is to slice it. Cut it in half, then place the two halves together and cut into 3 more pieces. You should end up with 6 pieces from one roll.

16. 16

    Step 16

    Serve the rolls with soy sauce, pickled ginger, and wasabi.