Tuna and Cucumber Sushi Roll

Elevate your homemade sushi game with this vibrant and flavorful Tuna and Cucumber Sushi Roll recipe! Featuring tender, sushi-grade tuna and crisp cucumber encased in perfectly seasoned sushi rice and nori, this dish is a fresh and satisfying take on classic sushi rolls. With just a few simple steps, including making delicately sweetened rice and mastering the art of rolling, you’ll create professional-quality sushi right in your kitchen. Ready in about an hour, these rolls are perfect for dinner parties, date nights, or an impressive appetizer. Serve with soy sauce, pickled ginger, and a touch of wasabi for a restaurant-style experience at home. Perfect for sushi enthusiasts and beginners alike, this recipe combines freshness, nutrition, and traditional Japanese flavors.

Nutriscore Rating: 72/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 4

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)
• 0 as needed Soy sauce
• 0 as needed Pickled ginger
• 0 as needed Wasabi

Directions

Step 1

Rinse the sushi rice under cold water in a mesh sieve until the water runs clear.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Slice the tuna into long, thin strips, about 1/4 inch thick.

Step 6

Peel the cucumber and cut it into thin matchsticks, discarding the seeds if necessary.

Step 7

Lay a sheet of nori on a bamboo sushi mat, shiny side down, with the shorter edge closest to you.

Step 8

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.

Step 9

Lay strips of tuna and cucumber horizontally across the middle of the rice.

Step 10

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.

Step 11

Repeat the rolling process with the remaining ingredients.

Step 12

Using a sharp, wet knife, slice each roll into 8 pieces.

Step 13

Serve the tuna and cucumber sushi rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	1281.4 grams (1281.4g)

Amount per serving	% Daily Value*
Calories	886

Total Fat 12.70g	16%
Saturated Fat 3.20g	16%
Polyunsaturated Fat 0.10g
Cholesterol 86mg	29%
Sodium 2762mg	120%
Total Carbohydrate 121.40g	44%
Dietary Fiber 3.60g	13%
Total Sugars 22.80g
Protein 64.00g	128%

Vitamin D 515IU	2574%
Calcium 126mg	10%
Iron 6mg	34%
Potassium 1733mg	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.

Source of Calories

Fat: 13.4%

Protein: 29.9%

Carbs: 56.7%