Directions

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  1. Prepare the Sushi Rice and set it aside to cool.
  2. Prepare the Sushi Vinegar: Put all the ingredients in a bowl and microwave at 40% for 1½-2 mins. Warm enough to dissolve the sugar.
  3. Drain the tuna.
  4. Prep the ingredients: Cut the cucumbers into thin strips as well.
  5. Prep your working space: Wrap the sushi bamboo mat in cling wrap. Place the rice, sushi vinegar, cucumber, and tuna nearby. 
  6. Assembly: Place the nori sheet on the sushi mat (rough side facing up so that the smooth side is facing outside in the finished roll). Wet your hands with the sushi vinegar, this helps keep the rice from sticking to your hands. Place a log of rice lengthwise at the center of the sheet and with your fingertips gently spread it evenly over the sheet; careful not to mash/squash the rice. Continue to wet your hands with the sushi vinegar to prevent sticking. Leave about 1cm uncovered space on the sheet at the top to allow room to seal after rolling. Place the filling (tuna and cucumber) nearer to the edge closer to you. Be careful not to overfill or you’ll have trouble rolling the sushi. 
  7. Roll the sushi: Lift the bamboo mat at the end closer to you and fold it over the tuna and cucumber. Tuck the ingredients in as you roll the sushi. Make sure you continue to lightly press the bamboo mat as you roll so that the rice and fillings tighten. If the roll is loose, the filling will fall out when you slice it. Careful not to press it so hard that you mash the rice. When you get to the end, dab a bit of the sushi vinegar on the edge of the nori sheet that has no rice, this should help seal the roll. 
  8. Slice the roll: Allow the roll to sit for a minute before cutting it to allow the nori to slightly moisten from the rice (making it less likely to tear). Use a sharp knife to cut off the ends. Then cut the roll in half, and quarters and then eighths. One roll should give you 8 pieces.
  9. Serve with soy sauce. Sushi is best when eaten freshly made.