Content

• Method 2 of 2: Make an avocado roll wrapped in soy paper
• Tips

1 It is necessary to wash and peel the cucumber. Rinse the cucumber in cold water. Take a vegetable or cheese knife and carefully cut off the entire rind. Use a sharp knife to cut off the ends. You can discard the trimmings.

• Be careful when working with sharp knives. Work on a stable surface, such as a cutting board, to prevent food slipping while you cut the cucumber.

2 Slice a cucumber. Immerse the blade of a sharp sushi knife ¼ centimeter into the flesh of the cucumber. Slowly move the blade around the circumference to cut the flesh into a thin sheet. Continue chopping until you reach the core of the cucumber, which contains the seeds. Slide the knife blade to the side and the thinly sliced ​​cucumber will separate from the core.

• The cucumber leaf must be cut ¼ centimeter thick (the blade of the knife must be visible through it).
• Place a bowl of water next to it on the table so you can wet the knife blade. This will make it easier for the knife to slide and the cutting will be more accurate.

3 Slice the tuna. Take a small piece of fresh tuna and cut into thin slices. It is necessary to place the heel of the knife blade on the fish fillet and cut it in one smooth movement towards you so that at the end of the movement the tip of the knife touches the cutting board. In this way, you need to cut all the fish.

• Each piece should be about ¼ - ½ centimeter thick.

4 Place all ingredients on a cucumber sheet. Place the cucumber unfolded on a cutting board. Place the chopped tuna on one side. Pieces of fish must be positioned loosely so that they do not overlap. Place two avocado slices in the middle of the tuna layer and spread wasabi next to them.

• The tuna should be about 1/3 of the length of the cucumber leaf.

5 Wrap the tuna in a cucumber. Start at the edge with the fish and avocado. Use the fingertips of both hands to wrap the tuna and avocado in a cucumber leaf. Roll up gradually and compact the roll at the same time.

• In this case, you do not need to use a special sushi mat, since there is no rice in the roll.

6 Seal and slice the roll. Once the cucumber roll is ready, spread 1/2 teaspoon of mayonnaise, yogurt, or mascarpone cheese over the tip of the 5 cm. Then seal the edge of the roll tightly. Place the roll on the board with the seam down. Cut and remove the edges.Slice the roll so that each piece is about 1.5 centimeters thick.

• Mayonnaise, yogurt, or pasty cheese will help seal the edge of the roll and allow you to cut it quickly.

7 Garnish and serve the roll. Arrange the pieces of the tuna and cucumber roll on a platter. You can decorate each bite with salmon caviar to add variety to your color palette. Try the following side dishes for your cucumber-salmon roll:

• Crushed daikon
• Chopped carrots
• Young lettuce leaves
• Soy sauce

Method 2 of 2: Make an avocado roll wrapped in soy paper

1. 1 Cover half of the soy leaf area with rice. Place the bamboo sushi mat on a cutting board. Spread a sheet of soy paper over the rug. Wet your hands and take 150 grams of boiled pink Himalayan rice and place it on top. Using your fingers, spread the rice evenly over the half of the leaf closest to you.
   • For lack of pink Himalayan rice, use regular sushi rice.
   • Try not to press too hard on the rice. Just make sure it's evenly distributed.
2. 2 Spread the avocado over the rice. Cut the avocado into thin slices and place 4-5 on top of the rice. Distribute the avocado so that it is present in each piece of the roll.
   • You can use your favorite sushi toppings such as cucumber, tamago, or crispy seafood.
3. 3 Roll up the roll. Use your fingertips to grip the edge of the bamboo sushi mat closest to you. Raise the edge of the rug over the avocado roll. As a result, the roll should be inside the cylindrical rug. Press down on the mat to squeeze the roll slightly, and then unfold the bamboo mat. The soy-wrapped roll is now positioned in the middle of the rug.
   • Soy paper does not fix the roll as well as seaweed (nori).
4. 4 Then you need to compact the roll. The edge of the soy paper should be visible from under the roll. Dip your fingertips in water and dampen the edge of the soy paper. Roll the roll up to the end so that the wet end seals the edge.
   • At this point, you can remove the roll from the bamboo mat and place it on a cutting board.
5. 5 Slice the roll. Take a sharp sushi knife and cut off the ends of the roll. In the future, they can be thrown away. Divide the resulting roll into 8 pieces. You can cut it in half first, and then cut each of the halves into several more pieces until you have 8 pieces.
   • Cut the soy paper very carefully. It is much easier to tear it than seaweed.
6. 6 Add garnish and serve roll. Spread the slices of the avocado roll onto a platter. Next you can put carrots and cucumber, chopped or twisted into a thin spiral. Add some wasabi and pickled ginger, then serve.
   • Offer soy sauce to your guests.

Tips

• Soy paper is tasteless and comes in a variety of colors (such as pink, green, yellow, and blue).