INGREDIENTS:
round grain rice 200 g
cucumbers 200 g
tuna 120 g
soy sauce 80 ml
pickled ginger 40 g
rice vinegar 30 ml
nori seaweed 4 pcs.
wasabi 1.5 tsp
COOKING:
1Rinse the rice until the water is clear, then pour it with clean water (1:1.2) and boil over high heat. Then reduce the fire and cook for about 12 minutes (depending on the type of rice). Ready rice must be allowed to stand under the lid, then add vinegar seasoning and stir.
2 Cut the products for the filling into long sticks. Put a part of the nori sheet (3/4 parts) on the makisu (roll mat) and evenly distribute the rice over the sheet, not reaching about 1.5-2 centimeters from the edge. Place the wasabi and filling in the middle of the rice.
3 Roll the nori sheet away from you, holding the filling with your hand. Give the resulting roll a rounded shape, cut it first in half, and then both halves into three more parts. Rolls with fresh cucumber and tuna are ready. Serve with wasabi, ginger and soy sauce.
ADVICE
To cut the rolls, you need to take a sharp knife, then they will be cut evenly and without difficulty.