Yields 4 rolls
4 sheets toasted nori
2 cups seasoned sushi rice (see TIP)
1 English cucumber, julienned thin
1 recipe Good Catch™Fish-free Gochujang Tuna
1 green onion, sliced thin, for garnish
Ponzu sauce or tamari, for serving
- Place one of the nori sheets, shiny side down, on a cutting board. Wet your hands with a little water to prevent sticking, then distribute ¼ of the cooled rice onto the nori sheet, leaving about ½-inch space at the top. Layer some of the sliced cucumber and ½ cup of the gochujang tuna towards the bottom of the roll, then slowly and tightly roll it away from yourself.
- Place a little dab of water across the top of the nori sheet to create a seal and complete the roll.
- Cut the roll in half, then each half into 4 pieces to create 8 pieces total. Repeat the process with the remaining ingredients.
- To serve, garnish the plate with sliced green onion and serve with ponzu sauce or tamari.
TIP: To make the seasoned sushi rice, rinse 1 cup of uncooked sushi rice in cold water several times, then drain. Transfer to a rice cooker and add 1 cup water. Once cooked, transfer to a large prep bowl. Using a wooden paddle, gently spread the grains to allow to slightly cool. Season with 1 teaspoon rice vinegar, 1 teaspoon sugar and ¼ teaspoon salt. Allow the rice to come to room temperature before assembling your rolls.