Sushi Rolls (Tuna and Cucumber Rolls) Recipe壽司卷(金槍魚和黃瓜卷)食譜


Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan.  Hoso means thin and maki means roll. We want to say “thin” because there are also thick rolls, Futomaki.  While Futomaki has a lot of fillings such as cooked vegetables and sweet fish flakes, Hosomaki rolls only have one skinny filling inside.  Because of the simplicity of ingredients and cooking technique, Hosomaki is suitable for home cooking as well as restaurant food.

The two most popular Hosomaki are Tekkamaki, tuna roll, and Kappamaki, cucumber rolls, and those are the recipes here.  Tekkamaki uses raw tuna which has a pretty red color against white rice. The name Tekka, hot iron, is said to come from this color.  You only need a little bit of fish for each roll, the price of this roll is very reasonable at restaurants.  Kappamaki is only cucumber and so is perfect for people who don’t eat raw fish.  There is something for everybody in sushi rolls!

Hosomaki filling can be something other than tuna and cucumber. Takuan (pickled radish) and cooked Kanpyo (cooked gourd) are popular.  People in Japan also like Nattomaki (fermented soybeans) which is a little hard to swallow, literally, for Kansai (western Japan) people since a lot of them don’t like Natto.  Believe it or not, tuna salad is a staple ingredient for rolls now too.

We didn’t specify the amount of ingredients so you can adjust how much rice and fillings can be in a roll for your taste.  However, if you use our Sushi Rice recipe and use 1/4 cup in each roll, you’ll probably get 7-8 rolls.  We recommend you have extra rice and fillings to experiment and have fun making them.

You may need a couple times to practice to roll (I did!), but you’ll get the hang of it.  (Watching the video really helps with this technique.)  Make varieties of rolls for dinner or better yet for parties, and your fiends and family will be very impressed!



Sushi Rolls (Tuna and Cucumber Rolls) Recipe



  1. 1.      Cut Roasted Seaweed in half (4 x 7 1/2" or 10 x 19cm). Cut tuna into 1/2" (1cm) thick pieces and 7 1/2" (19cm) long. Cut cucumber into the same size, cutting out seeds. (It's OK not to have one 7 1/2" long piece, just add pieces together to make the total length.)
  2. 2.      Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's long sides close to the front edge of the sushi mat (the edge near you). Spread about 1/4 cup sushi rice on the seaweed leaving a 1" (2.5cm) space along the far edge of the seaweed. Place tuna or a cucumber strip on the middle of rice. Holding the filling down, roll from the front end of the mat guiding with the sushi mat toward the other end. Tighten the rolls like roll cakes, pulling the mat to tighten. Remove the roll from the mat.
  3. 3.      Cut a roll into 8 pieces. Serve with soy sauce and Wasabi.



前菜 /  / 視頻










  1. 1.      切烤海苔半(4×710×19厘米)。切金槍魚成半1cm)的厚片和7 1/2“19厘米)長。切黃瓜成相同的尺寸,切割出種子。(這是確定不會有一個7長片,只需添加碎片拼湊起來,使總長度。)
  2. 2.      放在用竹板左至右工作表面壽司墊平的,這樣你就可以從你滾墊了。放在壽司墊一塊海藻與海藻的靠近壽司墊(您附近的邊緣)的前邊緣的長邊中的一個。傳播有關4杯壽司飯上的海藻留下1“2.5厘米),沿紫菜。將金槍魚或大米產黃瓜條的遠緣空間。從前端按住填充了下來,滾的墊材與壽司墊朝向另一端引導。擰像輥蛋糕輥,牽引墊收緊。取下墊輥。
  3. 3.      切卷成8塊。服務與醬油和芥末。


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