Cucumber Sushi Rolls
If you’re like me, a heavy lunchtime meal makes you want to take a nap… That’s why I like to cook lighter but just as tasty lunches, like these cucumber sushi with tuna! The sweet ginger sauce really makes all the difference!
- Servings: 2
- Preparation time: 20 minutes
Frequently asked questions
No, you don’t need to peel the ginger. Just wash it well.
However, it is sometimes worth removing the skin when it becomes dry.
Ingredients
Maple Ginger Sauce
- 1 tablespoon (15 ml) soy sauce
- 2 tablespoons (30 ml) maple syrup
- 1 tablespoon (15 ml) lime juice
- 1 tablespoon (15 ml) grated fresh ginger
- 1 teaspoon (5 ml) sriracha hot sauce
- 2 teaspoons (10 ml) toasted sesame oil
- 1 clove garlic, minced
- 1 tablespoon (15 ml) finely chopped fresh coriander
Cucumber Sushi Rolls
- 2 cans 85 g tuna, well drained
- 1/4 cup (60 ml) mayonnaise
- 2 teaspoons (10 ml) sriracha hot sauce
- 2 English cucumber in ribbons
- 1 avocado, sliced
- 2 green onions, thinly sliced
- 1 tablespoon (15 ml) toasted sesame seeds
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Maple Ginger Sauce
- In a small bowl, combine all sauce ingredients.
Cucumber Sushi Rolls
- In a small bowl, combine the tuna, mayonnaise and sriracha.
- On a large cutting board, place the widest ribbons of 1 cucumber on top of each other and pat dry with a paper towel. Add half the tuna mixture, avocado slices, green onion and sesame seeds.
- Roll the cucumber sushi gently but tightly. Slice into rounds of desired thickness. Repeat for second cucumber. Serve with maple ginger sauce
