Cucumber Roll with Spicy Tuna

Cucumber Roll with Spicy Tuna and Spicy Salmon sashimi. This is a fun way to eat a sushi inspired spicy tuna roll with cucumbers. 

It’s been a while since I saw something on social media and knew I immediately needed to try it. I saw Samantha Milton make a cucumber tuna roll and immediately knew I wanted to try it! She used canned tuna, mayo and rice and I know I will be trying this with canned tuna very soon!

With the popularity of cucumbers on social media right now, this little treat is so fun to make! I love sushi and sashimi and knew I wanted to put a sushi spin on this cucumber roll. I love using vegetables as vehicles for food. I’ve made zucchini boats (and here too) before but never a cucumber boat type thing.

This is a super fun thing to make but can also be a spicy tuna or spicy salmon rice bowl with cucumbers! Hope you give this a try!

Print Recipe

Cucumber Roll with Spicy Tuna and Salmon Sashimi

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Light meal or snack

Cuisine: Asian-influenced dish

Keyword: cucumber, cucumber roll

Servings: 2

Author: hipfoodiemom

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Ingredients

For the spicy tuna and salmon:

• 1/2 lb. tuna sashimi diced
• 1/2 lb. salmon sashimi diced
• 1/2 cup Kewpie mayonnaise
• 2 tablespoons Sriracha + more if desired
• 1 teaspoon lemon juice

For the rice:

• cooked medium grain sushi rice*
• splash sesame oil
• brown rice vinegar to taste

For the cucumber roll:

• 1 English cucumber sliced in half lengthwise
• soy sauce or coconut aminos
• furikake
• green onions or scallions finely diced

Instructions

For the spicy tuna and salmon:

• Using two separate bowls: place the diced tuna and salmon sashimi into the bowls and set aside.
• In a small mixing bowl, mix together the Kewpie mayonnaise, Sriracha and lemon juice until fully combined. Taste and adjust any ingredients as needed. Divide the spicy mayo between the two bowls: diced tuna and salmon sashimi and mix together well.

For the rice:

• In a medium sized bowl, add some cooked rice and add a splash of sesame oil and a splash of brown rice vinegar. Mix together. Taste and adjust any ingredients as needed. Feel free to add furikake here if desired.

For the cucumber roll:

• Scoop out the cucumber flesh from both sides. Hollow out the cucumber as much as you want; keep in mind you want enough room to place the rice. You also don't want to keep the cucumber too thick; which will make it harder to eat. Feel free to cut the cucumber pieces in half again so the cucumber "roll" is about 5 to 6 inches long.
• For additional flavor, splash some soy sauce or coconut aminos over the cucumbers. You can also spread some spicy mayo onto the cucumber before adding the rice.

  Add some of the seasoned rice into your cucumber roll and press down so the rice sticks to the cucumber as much as possible. Alternatively, you can also splash some soy sauce or coconut aminos over the rice. Add the spicy tuna or spicy salmon over the top. Garnish with diced green onions. Feel free to sprinkle on some furikake over the top if desired.

  To make these easier to eat, you can slice into smaller pieces. Enjoy!

Notes

*I like the brand: Nishiki Premium Sushi Rice