A Japanese tuna sushi roll, aka makizushi or maki sushi, that you can prepare at home with cooked and seasoned sushi rice.
This is the only true Japanese sushi recipe that I'm sharing. All our other inside-out sushi rolls are Japanese inspired and technically very Western.
Jump to:
TL;DR
Tuna sushi is prepared with raw tuna (not the canned stuff!). Because it's raw fish, I don't recommend this sushi if you are having gastrointestinal health issues or if you are pregnant.
Instead, try making a classic california roll with surimi imitation crab sticks.
The fish has to be super fresh or else you won't be able to make this. Ask for tuna steak cuts at your local fish shop and check that it's the most recent catch. The fish should always be stored in a cold environment for food safety reasons.
Things are easier if you live in a cold environment, but if you are in a hot, humid climate, you will be better off getting the tuna right from the fishing docks.
I filmed this sushi roll with Momoko, and it's probably the last one for now because sadly, Momoko moved back to Japan.
Ingredient Notes
- Sushi Rice — Cooked and seasoned as per our Handai Japanese Seasoned Rice Recipe.
- Tuna — Super fresh, raw Sashimi Grade (AAA) tuna. Yellowfin, Ahi or Bluefin tuna is great and if it's wild-caught, it's the best quality.
- Cucumber — Pick crunchy fresh cucumbers for this recipe. I like to use small mini cucumbers whenever available because of the size (less wastage or leftovers)
- Nori Seaweed, unseasoned.
Process Overview
Step 1
Prep cucumber, peel, cut off ends, slice into quarters in the length and cut out seeds.
Slice fresh tuna into sticks.
Step 2
Place nori seaweed on a sushi mat, and align with the bottom.
Spread and stick cooked rice evenly on the nori seaweed, but keep a 1-inch (2.5 centimeter) border at the top.
Step 3
Arrange tuna stick filling horizontally on the rice and cucumber sticks over the tuna.
Step 4
Roll gently in from the bottom, tuck in the filling with your fingers, and continue to roll in a compressing motion to shape a tight roll.
Step 5
Slice the sushi roll into equal 8 slices with a large knife and serve up.
📖 Recipe
Tuna Cucumber Sushi Roll Recipe
Ingredients
- ¼ Cucumber
- 1.75 Ounces Raw Tuna cut into 2 to 3 long strips, *see Notes
- 1 Nori Seaweed unflavored sheets
- 1 Cup Sushi Rice cooked, seasoned *see Notes
Instructions
- Prepare the cucumber. Peel, cut off the ends, slice into quarters lengthwise and the cut-out the seed core. Keep aside.¼ Cucumber
- Slice the tuna into about ¾ inch or 2 cm thick sticks. Keep aside.1.75 Ounces Raw Tuna
- Keep the cooked and seasoned sushi rice ready (follow our handai sushi rice preparation). It should be room temperature.1 Cup Sushi Rice
- Place your sushi mat on a clean working surface and keep a nori seaweed sheet (shiny side down) on the sushi mat, but align it to the bottom edge so that you can easily roll it in afterward.1 Nori Seaweed
- Spread the cooked and seasoned sushi rice over the nori sheet but keep a 1 inch (2.5 centimeters) border at the top only. Stick the rice kernels on the sheet and make it even. The rice shouldn't fall off the nori seaweed.1 Cup Sushi Rice
- Place the tuna sticks horizontally, about 2 inches (ca. 5 centimeters) from the bottom edge, across the rice. Adjust the tuna pieces and cut one small to make them fit next to each other in a line.1.75 Ounces Raw Tuna
- Arrange the elongated cucumber quarter over the tuna and cut another piece of cucumber to fill up your sushi roll. The cucumber pieces should properly fit next to each other.¼ Cucumber
- Gently lift the mat from the bottom edge and gently roll it over the filling, using your fingers to tuck and compress the roll into a tight cylinder. Continue rolling forward, and keep gentle even pressure to shape the roll into a tight sushi roll.
- Place your tuna cucumber roll on a cutting board and slice the sushi roll into 8 clean slices.
- Serve up at room temperature or cooled.
Notes
Equipment
- Sushi Bamboo Mat
- 8" Chef Knife
- Clean Towel a bit damp, to help clean the knife when cutting the sushi roll
Nutrition
Tips
- Wrap your bamboo sushi mat in cling wrap. It's easier to roll a tight roll that way and the mat will remain clean.
- Prepare and keep your ingredients ready before you make the sushi roll.
- You might have to adjust the size of your tuna and cucumber sticks to fit into the roll. Cut them to make them fit.
- When rolling the sushi roll, carefully hold down to shape a tight sushi roll, while slowly rolling in. The rice acts as a glue and a tight roll is important because otherwise your slices will fall apart when you attempt to pick them up with your chopsticks. Practice will turn you into an expert in time!
- Cut the sushi roll into 8, 9 or 10 fat slices. Use a large sharp chef knife to cut a smooth perfect slices.
- Wipe your knife with a clean, damp kitchen towel after every cut. This makes it easier in time for the last slices to remain impeccable clean.
Serving
My tuna cucumber sushi always comes with homemade pickled Japanese ginger, and I mix wasabi in soy sauce to dip the slices in the soy sauce concoction.
This is the most classic serving option for maki sushi. The ginger acts as a palate cleaner after every slice or two.
In my sushi pictures, you will notice some green topping. That's pickled shredded Daikon radish, which tastes wonderful with this cucumber tuna maki sushi!
Storing
Fresh sushi can only be stores for a short period.
That means, you can meal prep this tuna cucumber sushi the previous night or in the morning, to take to work in a cooled insulated lunch bag. Then keep refrigerated at work so that you can enjoy your sushi for lunch.
Don't keep the sushi for longer than that refrigerated. Sushi needs to be consumed within 12 hours or so.
Comments
No Comments