Cucumber and Tuna Maki Rolls

What you need

• 300 g (10 1/2 oz) sushi rice, short-grain
• 360 ml (1 1/2 cups) water
• 60 ml (1/4 cup) rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• 4 sheets nori, halved crosswise
• 1 cucumber, seeded and cut into long thin sticks
• 150 g (5 oz) sushi-grade tuna, cut into long strips
• 2 tsp wasabi, optional
• soy sauce, for serving
• pickled ginger, for serving

Method

Restated from the original video

1. 1

   Rinse the rice in cold water, swirling and draining, until the water runs almost clear. Drain for 15 min.

2. 2

   Cook the rice with the water in a covered pot: bring to a boil, then simmer on the lowest heat for 12 min. Rest, covered and off the heat, for 10 min.

3. 3

   Warm the vinegar with the sugar and salt until dissolved.

4. 4

   Tip the rice into a wide bowl and pour the vinegar mix over it. Fold with a flat paddle in cutting strokes while fanning, until the rice is glossy and cooled to body temperature.

5. 5

   Set a bamboo mat on the counter and place a half sheet of nori, rough side up, on it. Wet your fingers with water.

6. 6

   Spread about 1/2 cup of rice over the nori in a thin even layer, leaving a 1 cm strip bare along the far edge.

7. 7

   Dab a little wasabi in a line across the middle, then lay a stick of cucumber or a strip of tuna on top.

8. 8

   Lift the mat edge nearest you and roll the nori over the filling, pressing firmly. Keep rolling, squeezing the mat gently, until the bare strip seals the roll.

9. 9

   Wet a sharp knife and cut each roll into 6 pieces, wiping the blade between cuts.

10. 10

    Serve right away with soy sauce and pickled ginger.

Imported from diethood.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.