Tuna Mayo and Cucumber Salad Sushi Roll
Ingredients
210 g sushi rice (cooked and seasoned, makes 3 rolls)
1/2 cucumber
mixed leaves, as needed
1 can tuna (drained)
1 tbsp mayonnaise
1½ nori sheets (halved)
Instructions
- 1
Drain the tuna well, then mix it with the mayonnaise in a small bowl. Trim both ends of the cucumber, then cut it lengthwise into 7 to 8 mm strips.
- 2
Place a half-size sheet of nori on your sushi mat. Spread the sushi rice evenly over the nori, leaving about a 1 cm gap at the top.
- 3
Lay the mixed leaves across the centre of the rice, then add the tuna mayo and cucumber on top, as shown in the photo.
- 4
Roll it up firmly using the sushi mat. Wrap the roll in cling wrap and let it rest for a few minutes so the nori softens and settles. Then slice it into 5 even pieces.
Tomoka's Note
For me, the part that matters most in any sushi roll is the rice. Try to use sushi rice or Japanese short-grain rice, and make sure it is properly seasoned with vinegar, sugar, and salt. That balance is what gives sushi its familiar flavour and makes even a simple filling taste right. If you would like the full method, I have shared the basic sumeshi recipe here. One small tip that helps when rolling: for slim sushi rolls like this, I often use 2/3 size nori sheets because they feel much easier to handle. It also helps to spread the rice a little more thinly than you think you need. That makes the roll easier to close neatly without the filling spilling out.