Tuna & Cucumber Uramaki Sushi Rolls

Directions

• Prepare the Sushi Rice and set it aside to cool.
• 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.
• Prepare the ingredients
• Drain the tuna.
• Cut the cucumbers into thin strips as well.
• Assembly
• Prep your working space: Wrap the sushi bamboo mat in cling wrap. Place the rice, sushi vinegar, cucumber, and tuna nearby. 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 centre 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 slightly dampened cling wrap on top of the rice and then flip it (using your other hand to support).
• With the nori side now facing upward, start doing the filling. Place the tuna and cucumber nearer to the edge closer to you. Be careful not to overfill or you’ll have trouble rolling the sushi.
• 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.  Keep pulling the plastic out as you continue to fold the roll over.
• Top with sesame seeds (optional).
• Slice the roll
• 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.
• Serve with soy sauce and wasabi. Sushi is best when eaten freshly made.