Tuna, Egg and Cucumber Rolls

Tuna, egg and cucumber rolls can be cooked according to this Japanese cuisine recipe. Rinse the rice thoroughly in cold water, changing the water until it becomes clear, then drain the rice in a colander and set aside for an hour. After the time has passed, transfer the rice into a deep saucepan, pour in water, cover with a lid and place over medium heat. When the water boils, reduce the heat to low and cook the rice at low simmer for 10-13 minutes until it absorbs all the liquid. When you hear a slight crackling sound, remove the pan from the heat and let the rice sit without opening the lid for 10-15 minutes.

In a separate bowl, mix vinegar, salt and sugar. Place the sushi rice in a damp, preferably wooden bowl, pour over the vinegar mixture and mix with the rice with a wooden spatula, turning the sushi rice over, but do not stir. Allow the sushi rice to cool before preparing sushi.

Boil the eggs, peel and cut lengthwise into 4 pieces. Cut the cucumbers into cubes, mash the tuna with a fork.

Rolls with tuna, egg and cucumber are very easy to assemble. Place rice on a sheet of nori, cucumbers, eggs, tuna on rice and roll into a roll. Cut each roll into 8 pieces and serve.