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Ingredients
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TUNA ROLL
Method
TUNA ROLL
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, transfer to a bowl and mix gently with rice vinegar, sugar, and salt. Allow it to cool to room temperature.
Cure the Cucumbers
Slice the cucumbers thinly using a mandoline or sharp knife. In a bowl, mix the soy sauce, yuzu juice, and ponzu sauce. Add the cucumber slices and let them marinate for about 15-20 minutes.
Prepare the Tuna
While the cucumbers are marinating, slice the sushi-grade tuna into long strips, about 1/2 inch thick.
Assemble the Roll
Place a bamboo sushi mat on a flat surface. Lay one nori sheet shiny side down on the mat. With wet hands, spread about half of the sushi rice evenly over the nori, leaving about 1 inch of the top edge uncovered. Place a few slices of cured cucumber and strips of tuna along the center of the rice.
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep the roll tight. Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Repeat with the second nori sheet.
Serve
Sprinkle sesame seeds on top of the sliced rolls and serve with additional ponzu sauce for dipping.