🍽️ Tuna Maki Rolls

Name: Tuna Maki Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 2 spring onions; 250 g mini cucumbers (organic quality, 1 mini salad cucumber); 120 g fresh tuna fillet (sushi quality); salt; pepper; 0.5 tsp oil; 100 g soba noodles; 20 g sushi ginger (1 tbsp); 1 tbsp soy sauce; 2 tsp rice vinegar; 1 pinch wasabi paste; 6 sheets roasted nori seaweed

160 kcal · 30 min · 4 servings

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Ingredients

2 spring onions
250 g mini cucumbers (organic quality, 1 mini salad cucumber)
120 g fresh tuna fillet (sushi quality)
salt
pepper
0.5 tsp oil
100 g soba noodles
20 g sushi ginger (1 tbsp)
1 tbsp soy sauce
2 tsp rice vinegar
1 pinch wasabi paste
6 sheets roasted nori seaweed

Instructions

1. Wash the spring onions thoroughly.
2. Slice the spring onions into thin rings.
3. Wash the cucumber thoroughly.
4. Dry the cucumber with a kitchen towel.
5. Cut the cucumber into thin strips.
6. Rinse the tuna fillet briefly under running water.
7. Pat the tuna dry with kitchen paper.
8. Cut the tuna into 1 cm thick slices.
9. Season the tuna slices with salt and pepper.
10. Heat a grill pan on the stovetop.
11. Grease the hot grill pan with the oil.
12. Cook the tuna for about 1 minute on each side.
13. Cut the cooked tuna into thin strips.
14. Break the soba noodles into smaller pieces.
15. Cook the noodles in boiling salted water until al dente.
16. Drain the noodles in a colander.
17. Rinse the noodles under cold running water to stop the cooking.
18. Let the noodles drain well.
19. Finely chop the sushi ginger.
20. Place the noodles, spring onions, and ginger in a bowl.
21. Add the soy sauce, vinegar, and wasabi paste.
22. Mix all ingredients in the bowl thoroughly.
23. Place a nori sheet crosswise on the sushi mat.
24. Ensure the shiny side is facing down.
25. Place one portion of the noodle mixture on the bottom third of the nori sheet.
26. Distribute the cucumber strips over the noodle mixture.
27. Distribute the tuna strips over the noodle mixture.
28. Lift the bottom edge of the sushi mat.
29. Fold the mat over the filling.
30. Press gently to shape the roll.
31. Roll the mat forward so the nori sheet encloses the filling.
32. Moisten the top edge of the nori sheet with a little water.
33. Seal the roll by pressing the moistened end.
34. Repeat the process with the remaining nori sheets and filling.
35. Dip a sharp knife in water.
36. Cut each roll into 4 equal pieces.
37. Serve the maki rolls immediately.

Nutrition per serving

kcal: 160
Protein: 11 g · Fett/Fat: 3 g · Carbs: 21 g