Tuna & Cucumber Maki Rolls

recipe

• Step 1
  Rinse the rice until the water runs clear. Cook according to the instructions on the package.
• Step 2
  Wash and cut the cucumber in thin 3-inch strips.
• Step 3
  Drain the tuna and mix it with mayonnaise. Set aside.
• Step 4
  Once the rice is cooked, add the rice vinegar and gently mix. Place the rice on a plate to cool.
• Step 5
  Once the rice has cooled, start forming the maki. Place a sheet of seaweed on a bamboo mat (or plastic wrap).
• Step 6
  Keep a small bowl of water nearby to dip your fingers to avoid the rice from sticking. Spread the rice out on the seaweed, forming a 3-4 inch strip.
• Step 7
  Add the tuna on top of the rice, followed by the cucumber. Add a little bit of water to the end of the seaweed sheet to make sure it sticks when rolled.
• Step 8
  Start rolling by pressing firmly with your hands to make sure the roll is tightly sealed. Continue with the remaining maki rolls.
• Step 9
  Refrigerate the rolls for 30 minutes to allow them to firm up and then cut into slices with a sharp knife.
• Step 10
  Serve with soy sauce and enjoy!