Sushi Rolls (Tuna and Cucumber Rolls) Recipe

Ingredients

• Not specified; sheets are 21 × 19 cm eachRoasted nori seaweed
• To taste; quantity not specifiedRaw sashimi-grade tuna
• To taste; quantity not specifiedJapanese cucumber, or Persian or English cucumber
• About ¼ cup per roll; total quantity not specifiedSushi rice
• To tasteSoy sauce
• To tasteWasabi

Instructions

1. 1

   Cut the fillings

   Halve the nori sheets to make pieces about 10 × 19 cm. Slice the tuna into strips about 1 cm thick and 19 cm long. Cut the cucumber into strips of the same size, removing the seeds. If a single cucumber strip is not long enough, join shorter pieces to reach the required length.

2. 2

   Roll the sushi

   Set a sushi mat on a work surface with the bamboo slats running from left to right, so you can roll it away from you. Place a piece of nori on the mat, with one long edge near you. Spread about ¼ cup of sushi rice over the nori, leaving a 2.5 cm strip clear at the far edge. Place a strip of tuna or cucumber along the middle of the rice. Hold the filling in place and roll from the near edge, guiding the mat towards the far side. Pull the mat gently to tighten the roll, then lift the roll off it.

3. 3

   Slice and serve

   Cut each roll into 8 pieces. Serve with soy sauce and wasabi.

What are tuna and cucumber sushi rolls?

Sushi rolls, or makizushi, are made by wrapping rice and fillings in nori, then slicing the roll into individual pieces. They are part of Japan’s varied sushi tradition, with different fillings and styles suited to meals, snacks or shared plates.

This version keeps the filling simple: sashimi-grade tuna for a soft, savoury centre, or cucumber for a crisp alternative. The nori holds everything together, while the rice gives the rolls their familiar structure.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 11g protein, 29g carbs, 2g fat.

The sushi rice provides most of the carbohydrates, while tuna contributes protein and a little fat; cucumber adds freshness with relatively little energy. Nori and soy sauce contribute sodium, with the amount depending on how much soy sauce is served. For a more balanced plate, pair the rolls with vegetables or a light salad.

Choosing the fillings

Tuna: Use tuna labelled sashimi-grade and keep it chilled until you are ready to cut and roll it. Slice it into even strips so it sits neatly in the centre.

Cucumber: Japanese, Persian and English cucumbers all work. Removing the watery seed section helps the filling stay firm and the rice less damp.

Getting the rice layer right

Rice: The method calls for about ¼ cup per roll. Spread it in an even layer, but leave the far edge of the nori clear so the roll can close.

Pressure: Keep the filling in place as you roll, then pull the mat gently to tighten. A firm, even roll holds its shape without crushing the filling.

Rolling and slicing

Mat position: Put the bamboo slats across your work surface from left to right, with the nori’s near edge close to you. This lets you roll the mat away from yourself as directed.

Cutting: Slice each finished roll into 8 pieces. Use a sharp knife and make steady cuts so the nori and filling stay in place.

What to serve alongside

Condiments: Serve soy sauce and wasabi alongside, allowing each person to add as much as they like. Their salty and sharp flavours complement both tuna and cucumber.

A simple side: Miso soup or a light salad can round out the meal without competing with the rolls. Keep the accompaniments ready before slicing, as the pieces are easiest to serve soon after rolling.

Recipe notes & tips

• Keep the tuna chilled until just before assembling the rolls.
• Use cucumber without its seeds to help prevent a soggy filling.
• Spread the rice evenly and leave the far edge of the nori clear.
• Pull the mat gently as you roll to make a compact shape.
• Arrange soy sauce and wasabi separately so they can be added to taste.

Variations

• Cucumber-only: Use cucumber in place of tuna for a crisp, fish-free filling.
• Tuna and cucumber: Place a strip of each together in the centre for a mixed filling.
• Extra wasabi: Add a small amount alongside the filling for a sharper bite.
• Smaller pieces: Cut each roll into more than 8 slices for bite-sized portions.
• Soy on the side: Serve the rolls plain and let everyone dip as they eat.

Common mistakes to avoid

• Wet cucumber: Remove the seeds before cutting so excess moisture does not soften the rice.
• Rice at the edge: Leave the far 2.5 cm of nori uncovered so the roll can close neatly.
• Loose rolling: Hold the filling in place and pull the mat gently to tighten the roll.
• Overfilling: Keep the filling to a strip in the centre so the roll can wrap around it.
• Ragged slices: Use a sharp knife and cut steadily to keep the pieces intact.

How to store

For the best texture, serve the rolls soon after making them. If needed, refrigerate them in an airtight container and eat within a day; keep them chilled because they contain raw tuna. The cucumber rolls are also best eaten fresh, as the rice can firm up in the fridge.

Frequently asked questions