Stovetop, Pot (small)
Cook the rice according to the package instructions.
Wash & cut the cucumber into thin 3-inch long strips.
Drain the tuna. Mix it with mayonnaise.
Once the rice is cooked, gently mix it together with the rice vinegar & a pinch of salt. Cool the rice in the refrigerator for at least 30 min.
Then it's time to make your maki! Place a nori sheet on a bamboo sushi mat (or plastic wrap).
Keep a small bowl of water nearby. Use your fingers to spread a layer of rice over the seaweed sheet, covering all but the top third. Dip your fingers in the bowl of water if the rice sticks to your hands.
Smear a line of tuna along the middle of the rice. Then lay the strips of cucumber over the tuna. Add a little bit of water to the top edge of the seaweed, so it sticks closed after rolling.
Starting at the bottom, tightly roll up the maki toward the top edge. Be sure it's rolled very tightly! Then press the fold closed at the top. Continue making the rest of your maki rolls.
Cover the maki with plastic wrap & refrigerate for 15-30 min. Then use a sharp knife to slice them into sushi pieces.
Serve with soy sauce & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Tuna & Cucumber Maki Rolls" contains 628 Energy, 30 g of Fat, 68 g of Carbohydrates, 20 g of Protein, 2 g of Fiber.