Temaki Sushi - Tuna and Cucumber
A classic, visually vibrant combination of tuna, cucumber, and shiso. Dip in soy sauce and enjoy!
- Nutrition facts are for one serving.
- Nutritional values calculated for the use of 1 Tbsp of soy sauce.
Ingredients(Servings: 4)
Directions
- Slice the cucumber in half horizontally, then chop lengthwise into 8 equal-sized sticks. Cut the tuna into 16 thick batons, about 1 cm (0.4 in.) wide and 5 cm (2 in.) long. Cut each sheet of nori seaweed in half.
- Place some sushi rice onto a nori seaweed half-sheet and spread out thinly. Next lay down a shiso leaf, 2 tuna batons, and 2 cucumber sticks. Roll from one corner to form a cone. Repeat to prepare a total of 8 temaki sushi. Drizzle with soy sauce and enjoy.
Cooking Basics
Ingredients
- Rice
- 360 g (12.7 oz.)
- Water
- 340 ml (11.5 fl. oz.)
- Kombu/kelp (as desired)
- 5 cm (2 in.)
- Vinegar Mixture
- (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)
Directions
1
Rinse the rice.
2
Place the rice into a colander and let sit for 30 minutes to 1 hour.
3
Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.
4
Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.
5
Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.
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