Rolls with Tuna and Cucumber
Description
The recipe won't take much time. As I recall now: the first rolls I ever tried in my life (and that was already in the early 2000s) were tuna and cucumber rolls. Of those on the menu in the affordable price range, these seemed the most promising. I don't even remember anymore whether I liked those rolls that time... Either way, today we don't go to sushi bars or Japanese restaurants—we always make rolls at home, and tuna and cucumber rolls are the most popular and in demand.
Instructions
- 1
Step 1
Rinse the rice until the water runs clear. Cook the rice as directed on the package. If no instructions are given, cook it as follows: add water in approximately a 1:1 ratio, cover with a lid, bring to a boil, then reduce the heat and simmer for another 10–12 minutes.
- 2
Step 2
Let the cooked rice rest for a little while under a closed lid. Then pour rice vinegar into it, mix—and let it cool, because you can't roll rolls from hot rice.
- 3
Step 3
Cut the cucumbers and tuna into thin, long strips—their length should match the length of the nori sheet.
- 4
Step 4
And now open the enlarged photo and watch the dexterity of the hands :) Place the nori sheet on the mat. Spread the rice over the sheet, leaving about 2 cm from the far edge. In the center of the rice, place a little wasabi, and on top—our cucumber and tuna. Roll the sheet into a roll using the mat. You need to roll it away from you.
- 5
Step 5
When the sheet is rolled up, gently press the mat so the roll comes out round. Cut the resulting "sausage" into 6 rolls. Repeat the same procedure with all the nori sheets. Done!
- 6
Step 6
Serve with soy sauce, pickled ginger, and wasabi.