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🍽️ Tuna and Cucumber Maki

58 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the nori sheet in half.
  2. 2. Wash the cucumber and pat it dry.
  3. 3. Cut the cucumber in half lengthwise.
  4. 4. Remove the seeds from the center so you have two long strips.
  5. 5. Cut the cucumber strips into thin strips about 5 millimeters thick.
  6. 6. Cut the tuna into thin strips as well.
  7. 7. Place one half of the nori on the sushi rolling mat with the smooth side facing down.
  8. 8. Spread half of the sushi rice evenly over the nori.
  9. 9. Leave a narrow strip of about two centimeters free at the top.
  10. 10. Dab a line of wasabi paste in the center of the rice.
  11. 11. Place the cucumber and tuna strips side by side on the wasabi line.
  12. 12. Lift the mat with your fingers and roll it tightly over the filling.
  13. 13. Lightly moisten the free nori edge with water.
  14. 14. Press the edge firmly onto the roll to seal it.
  15. 15. Cut the roll into three equal pieces with a sharp knife.
  16. 16. Cut each of these pieces diagonally in half.
  17. 17. Repeat the process with the second nori half and the remaining rice.

Nutrition per serving