Tuna and Cucumber Sushi


How to Make Cucumber Sushi Rolls (Vegan)

Video taken from the channel: Live Eat Learn


How to Cut Cucumber for Sushi | Learn How to Make Sushi

Video taken from the channel: Sushi Everyday


Sushi with tuna Cucumber and carrot

Video taken from the channel: Gemma’s Vlogg


Sushi Rolls (Cucumber and Tuna Rolls) Recipe Japanese Cooking 101

Video taken from the channel: JapaneseCooking101


Cucumber Sushi Roll Recipe Japanese Food Recipe

Video taken from the channel: How To Make Sushi


How To Make Sushi Tuna Fish Rolls

Video taken from the channel: TheJapanfoodchannel


How to make “Tuna Mayoonaise & Cucumber Maki Sushi” simple & delicious

Video taken from the channel: Happy Day

Place 1 nori sheet, rough-side up, on a damp bamboo sushi mat. Using wet fingers, press 1 cup of rice firmly over nori, leaving a 2cm border at the other end. Spread ¹⁄³ cup of tuna mixture across centre of rice. Top with two pieces of cucumber. Starting at end closest.

Cut Roasted Seaweed in half (4 x 7 1/2″ or 10 x 19cm). Cut tuna into 1/2″ (1cm) thick pieces and 7 1/2″ (19cm) long. Cut Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Cut a roll into 8 pieces. Serve with soy sauce and.

Blanch the cucumber strips in boiling salted water for 2-3 minutes. Drain on kitchen paper. 2. Season the tuna with salt, pepper, lemon juice and oil and stir in the spring onions.

In a small bowl, mix tuna with mayonnaise, green onions, chili paste, ginger, sesame oil, garlic powder and sea salt. In another bowl, mix the rice vinegar into the sushi rice. About 1 inch from the end of each cucumber slice, place a small scoop of rice and tuna, then layer with a few slices of jalapeno, a slice of avocado, a few radish matchsticks and a piece of pickled ginger. Season each with a dash of salt and pepper. Roll each, tucking the filling ingredients tightly in.

Secure with a toothpick until ready to eat. The sushi grade tuna is seasoned with soy sauce for saltiness, sriracha for the spicy heat, mirin for a touch of sweetness, green onions and sesame oil and seeds. The final component is of course cool and creamy avocado which rounds things out when combined with the juicy cucumber!A fun sushi made with spiced-up canned tuna, carrots, cucumber, and avocado, rolled up in a nori sheet with lots of tangy rice.

Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Smear a thin line of the wasabi across the center of the ric. Online Sushi Course on Udemy: https://bit.ly/SEP0820 Follow Facebook for Updates: http://bit.ly/FBSushiEveryday Shown are (3) ways to cut cucumber for sushi. 2 cups of cooked sushi rice* 2 T. white vinegar 185g. canned tuna, drained Seaweed Sushi Nori Optional: Half a carrot or cucumber, sliced into matchsticks Salt to taste Also Prepare: Bamboo Sushi.

List of related literature:

Put all the ingredients except the tuna, lemon juice, liquid from the preserved lemons, and olive oil into the pan and mix them together well.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

The fish is flown in fresh several times a week, the veggies are crisp and the sauces are spicy—locals particularly love the spicy tuna roll with cucumber and avocado served with sriracha and eel sauce.

“Fodor's The Complete Guide to the National Parks of the West” by Fodor's Travel Guides
from Fodor’s The Complete Guide to the National Parks of the West
by Fodor’s Travel Guides
Fodor’s Travel, 2016

Tokyostyle scattered sushi is a generous bowl of prepared sushi rice topped with any number of ingredients, in this case marinated tuna.

“Sushi For Dummies” by Judi Strada, Mineko Takane Moreno
from Sushi For Dummies
by Judi Strada, Mineko Takane Moreno
Wiley, 2011

Seared Scallops with Lemon, Peas, and Orzo Seared Swordfish with Lemon-Pistachio Rice Seeds, toasting Sesame-Crusted Tuna with Wasabi Dressing Sesame Sushi Rice Seven-Layer Bites Sheet Pan Stir-Fry with Shrimp and Asparagus; var.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

In a bowl, toss the cubed ahi tuna with the scallions, coconut aminos, fish sauce, and minced jalapeño, if using, to evenly coat.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Sushi connoisseurs say that the texture of properly frozen tuna is acceptable, but that the flavor suffers.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

Top with the Cucumber and Micro Radish Salad and place the cucumber-wrapped asparagus on plate next to tuna.

“Microgreens: A Guide to Growing Nutrient-Packed Greens” by Eric Franks, Jasmine Richardson
from Microgreens: A Guide to Growing Nutrient-Packed Greens
by Eric Franks, Jasmine Richardson
Gibbs Smith, 2009

Drain the tuna and add it, the rice and nori and toss gently to combine.

“4 Ingredients Diabetes” by Kim McCosker
from 4 Ingredients Diabetes
by Kim McCosker
4 Ingredients, 2013

Sushi are small rice patties topped with green mustard and a slice of raw fish—tuna, eel, sea bream, squid, octopus—or caviar or cooked shrimp, and served with thin slices of fresh ginger.

“In My Own Way: An Autobiography” by Alan Watts
from In My Own Way: An Autobiography
by Alan Watts
New World Library, 2011

Add the nori just before serving If you must make chirashi sushi 2 to about 8 hours ahead, complete the recipe up through adding the peas.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Guys, he’s joking when he says to throw it away. That’s why he emphasized it so much and said it in that way and laughed. In all his videos he gets comments about him “throwing them away”. He doesn’t though as in some videos you can see him sneak a piece in his mouth and now he explicitly tells you that it goes into the chef’s stomach

  • My advice for people just starting to make their own sushi is that the rice is the most important part. It’s easy to overlook like “it’s just rice, right?” Wrong. The rice will make or break your sushi. Don’t just use instant rice. It’ll work but it won’t be nearly as good. I recommend watching a few videos on sushi rice preparation before you get into what types of maki you want to make.

    Look for short-grain white rice (Nishiki brand is easy to find) and cook it the proper way. Rinsing, soaking, then cooking. Afterwards, season the rice with a rice vinegar, mirin, sugar, and salt mixture. (Mirin can be hard to find. Sometimes you’ll have to go to an Asian market to find it.) This is a basic seasoning but others exist (dashi, for example). The seasoning is very important. Unseasoned rice will make your rolls very bland, even if the ingredients are strong. The roll is mostly rice so it makes a huge difference.

  • Thank you…I’m an extreme novice and it’s the first time I’ve made sushi (like many I’m extremely advanced when it comes to eating sushi tehehehe) and with your videos I’ve just successfully finished making Tuna Fish rolls!!! Labour intensive when it comes to prepping the sushi rice, but will definitely try more fillings once I’ve got the sushi rice and the rolling down pat.  Thanks heaps, Ce:o)

  • At our house the ends of the rolls are called chef cuts,unless it’s used in presentation those can be used in a salad or rice paper wrap. ��. Any ideas on sushi fruit or desert rolls?

  • Hi how to, is there a machine that I can buy/some type of device to use instead of the knife method? Because I have tried it so many times and I keep ruining them. Any help is APPRECIATED much:)

  • yumy..it looks delicious i love maki sushi very much…thank yu but i think you are japanesse person who spoke in video…that’s only my opinion..:)

  • The two ends “throw away” REALLY? what a waste! Get a decent plate or board, put all the pieces on it, stick on some daikon, wasabi and ginger and hands off that Soy Sauce bottle. Shesh! Great vid otherwise, Thanx…

  • this guy very slow…but if u do this..you don’t need to freakin dip ur knife in water…the cucumber is already super wet…u just need a very sharp knife to do it easier but he teaches wrong and i do this in like 15 secs

  • I thought soy sauce is barley used in sushi its usually one small dip with no shake and then eat it?? Maybe it taste better covered in soy sauce idk but it seems like the point is to taste the sushi not hide it

  • that looks really good, i love sushi rolls my first time trying one was a month ago and i tried the imitation crab meat one and i loved it, my hubby is a little scream-ish of sea food i told him that he just hasn’t tried the right ones so never hate til you try it

  • where would you recommend to get tuna sushi grade online or other supplies like salmon sushi grade, eel sauce, wasabi n etc.
    Your recipe for sushi rice is how many servings.
    thank you

  • Welcome to our channel! We’re really excited for you to learn how to make sushi and admire you’re brave heart in trying it even though you’ve never had it before! How do seaweed sheets taste, wow that’s a tough one:) Hubby says they taste ‘how you think they would’ but I don’t think he’s being very nice when he says that:P Really, in sushi you don’t taste the seaweed sheets, but rather the rice and ingredients. Seaweed tastes slightly fishy/ocean like if I had to answer. Does that help?

  • I have two questions:

    1Is there a specific reason that you put the seaweed on the outside and the rice on the inside? Personally I like it better the other way, but if it needs to be done for this particular roll, I would do that.

    2I’ve never made sushi before, so I don’t know which type of seaweed to use. In a Japanese market, they sell roasted seaweed sheets. I didn’t know if that would break when trying to roll it. Does it? What type do you use?

    Thanks so much:)

  • Well done! You Definately made a mistake with putting too much soy sauce lol but atleast u know better now. mistakes happen. Looks wonderful anyway! Thanks for your time in teaching us man