Tuna Maki Rolls

Ingredients

• 2 Spring Onions
• 250 g mini cucumbers (organic quality, 1 mini salad cucumber)
• 120 g fresh tuna fillet (sushi grade)
• Salt
• Pepper
• 0.5 tsp oil
• 100 g soba noodles
• 20 g sushi ginger (1 tbsp)
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 1 pinch wasabi paste
• 6 sheets roasted nori seaweed

Instructions

1. 1.

   Clean, wash and slice spring onions into thin rings. Thoroughly rinse cucumber, dry, and cut into fine strips.

2. 2.

   Rinse tuna fillet briefly, pat dry, and slice into 1 cm thick pieces. Season with salt and pepper.

3. 3.

   Heat a grill pan and coat with oil. Cook tuna for about 1 minute on each side. Then cut into fine strips with a large knife.

4. 4.

   Break soba noodles into pieces and cook according to package instructions in boiling salted water until al dente. Drain, rinse under cold running water, and let drain well.

5. 5.

   Finely chop sushi ginger. Mix with noodles, spring onions, soy sauce, vinegar, and wasabi paste in a bowl.

6. 6.

   Place one nori sheet shiny side down on a sushi bamboo mat. Spread 1 portion of noodle mixture over the lower third, then distribute cucumber and tuna strips on top.

7. 7.

   To shape the roll, lay the bamboo mat over the filling at the bottom end, then gently roll forward with slight pressure so that the nori rolls under the mat.

8. 8.

   Moisten the upper edge of the nori sheet with a little water to seal the roll. Repeat with remaining nori sheets and noodle mixture to make 5 more rolls. Slice each roll into 4 pieces with a knife dipped in water and serve.