Tuna & Cucumber Maki Rolls

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Get ready to roll!

Camille C.
Camille C.
505

15 minutes

Prep time

17 minutes

Cook time

1 hour

Resting time

628 cal.

Per serving

Utensils

Stovetop, Pot (small)

recipe

Rice (sushi)

Step 1

Cook the rice according to the package instructions.

Cucumber

Step 2

Wash & cut the cucumber into thin 3-inch long strips.

Tuna (canned)
Mayonnaise

Step 3

Drain the tuna. Mix it with mayonnaise.

Rice vinegar
Rice (sushi)

Step 4

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.

Nori sheets (roasted seaweed)

Step 5

Then it's time to make your maki! Place a nori sheet on a bamboo sushi mat (or plastic wrap).

Nori sheets (roasted seaweed)
Rice (sushi)

Step 6

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.

Tuna (canned)
Cucumber
Rice (sushi)
Nori sheets (roasted seaweed)

Step 7

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.

Nori sheets (roasted seaweed)

Step 8

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.

Step 9

Cover the maki with plastic wrap & refrigerate for 15-30 min. Then use a sharp knife to slice them into sushi pieces.

Soy sauce

Step 10

Serve with soy sauce & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy628 cal.
Fat30 g
Carbohydrates68 g
Protein20 g
Fiber2 g

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.

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Tuna & Cucumber Maki Rolls
Medium