The layer of cucumber should always be 1/4 of a centimeter thick (so you can just barely see the sushi knife through it). Keep a bowl of water on the counter so you can keep the knife wet as you cut. This will help it slide through the cucumber easier and make the slicing neater.
Each slice should be about 1/4 to 1/2 of a centimeter thick.
The tuna should take up about 1/3 of the total cucumber wrapper.
Since there isn’t any rice in this roll, you don’t really need to use a sushi mat.
The mayo, yogurt, or spreadable cheese will help keep the cucumber sealed closed once you’ve wrapped and cut it.
Shredded daikon Shredded carrot Baby salad greens Soy sauce
You could also substitute any of your favorite sushi fillings like seafood, cucumber, tamago, or crispy seafood skin.
Soy paper doesn’t seal as well as seaweed (nori) wrappers do.
Be careful when cutting the soy wrappers. Soy wrappers tear more easily than seaweed wrappers.
Offer soy sauce along with the sushi roll.
