I love sushi, and I really can't claim this is authentic, or the best proper way, but it is definitely easy and quick way!
Picking a cucumber:
You want to pick a cucumber that is mostly uniform in diameter, and not squishy.
What you will need:
- Potato peeler
- A sharp knife (not serrated, not a butter knife unless that's all you have)
- Apple corer
- 1 cucumber Serves 2 small people or a single person with a large appetite, such as myself
- 1 can of tuna in oil I just think in oil is usually more flavorful
- 1/2 of a lime
- pepper to taste
- 1/4 cup of low sodium soy sauce for dipping
- sprinkle paprika (optional)
- spicy mayo (optional) or other sauces. I used a cilantro sauce I found in my fridge...it was all I had.
Mix tuna with, 2 tbs of mayo and 1/2 tsp of wasabi (or to taste)
Raw tuna chopped into small squares and seasoned to taste (will require more knife work and time)
NOTE: You can heat the tuna over a pan and salt and pepper to taste for a more delightful flavor and to drain out the water
Step 1: Peel, Cut, and Core
You first want to peel the cucumber with the potato peeler. Then you want to cut off the ends. Most cucumbers are not uniform in thickness, and this is where it gets tricky...
Cut the cucumber in apple corer length pieces...not longer or shorter, this will be most efficient.
I was able to cut the cucumber into three pieces. The center piece was most uniform, and the ends had a larger diameter toward the center and got smaller toward the ends.
You will notice the apple corer will remove the seeds only and you want the thickness of the cucumber to be 1/4 - LESS THAN 1/2 INCHES.
Diameter variations: Face the cucumber slice with the smaller diameter towards you and carve the inside out by angling the apple corer slightly to create a larger hole on the cucumber side with the larger diameter. It's easier to do than explain.
Step 2: Mix Your Tuna and Shove It Into the Cutout Holes
Mix your tuna the lime and pepper...or flavorings of your choice.
Pick it up in small amounts, approx 1 tbs and shove into the holes you've cut...if any juices come out, pat dry with a napkin. Do the same with the remaining pieces.
Step 3: Slice Them, and Serve
Slice the cucumber "cylinders" into sushi roll thickness slices....1/2 inch or less.
Place on plate, decorate with spicy mayo (can be made with mayo and sriracha) or other sauce
Serve with soy sauce on the side.