Step 1

First, drain the oil from the canned tuna thoroughly by placing it in a sieve. This step ensures a cleaner, more delicate flavor for your tuna filling.

Step 2

Wash the cucumber well. Using a vegetable peeler, thinly peel the cucumber. Then, slice it lengthwise into thin strips, about 0.2 cm thick. Spread the sliced cucumber out and sprinkle lightly with salt. Let it sit for about 10 minutes to draw out moisture. This will make the cucumber more pliable and flavorful.

Step 3

In a bowl, combine the drained tuna, 3 tablespoons of chopped onion, 1 tablespoon of mayonnaise, a pinch of salt, and a pinch of black pepper. Mix well to create the tuna mayo spread. For best results, make the mixture slightly firm so it doesn’t slide off the rice when assembling.

Step 4

[Making the Sushi Vinegar] Prepare the sushi vinegar for two bowls of rice. In a small bowl, combine 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until well combined. For quicker dissolution, you can microwave the mixture for about 30 seconds.

Step 5

Pour the prepared sushi vinegar over two bowls of warm cooked rice. Using a spatula, gently fold and mix the rice, being careful not to mash the grains. Lift and turn the rice to ensure the vinegar is evenly distributed throughout. This creates perfectly seasoned sushi rice.

Step 6

Gently pat the excess moisture from the salted cucumber slices using paper towels. Removing the water is crucial to help the cucumber adhere well to the rice and prevent the rolls from becoming soggy.

Step 7

Shape the sushi rice into bite-sized oval portions. Drape the cucumber slices generously over the rice, wrapping it snugly. Ensure the cucumber extends slightly higher than the rice when wrapping, as you’ll be adding the tuna spread on top, and this helps create a beautiful shape.

Step 8

Carefully spoon a generous amount of the prepared tuna mayo spread onto the top of each cucumber-wrapped rice roll. The creamy and savory tuna mayo will enhance the overall flavor of the rolls.

Step 9

For a variation, take four of the tuna mayo rolls and top them with a spicy tuna mayo mixture. To make this, combine 1/2 tablespoon of gochujang with 2 teaspoons of oligodang (or corn syrup) and mix well before spreading it on the rolls. This adds a delightful sweet and spicy kick.

Step 10

Finally, sprinkle some black sesame seeds over the completed cucumber rolls for a visually appealing finish. Your delicious Tuna Mayo Cucumber Rolls are now ready to be enjoyed!