Preparation Info

Cucumber and Tuna Rolls with Wasabi Drizzle

Made With Our

Wasabi Mustard

Item: 120820


  • 1/2 pound sushi grade tuna, cut into 1/4-inch dice
  • 1 1/2 Tablespoons fresh chives, chopped
  • 1 Tablespoon toasted sesame oil
  • 1/8 cup soy sauce
  • 1 Tablespoon rice wine vinegar
  • Dash of Stonewall Kitchen Maine Sea Salt
  • Dash of black pepper
  • 1 jar Stonewall Kitchen Wasabi Mustard
  • 1 Tablespoon toasted white or black sesame seeds
  • 2 Japanese cucumbers (the long ones)


  1. In a medium bowl combine the tuna, chives, sesame oil, soy sauce, vinegar, salt and pepper. Cover and chill.
  2. With a mandoline slice cucumbers lengthwise as thinly as possible into 5-inch lengths. Season with salt and pepper to taste.
  3. Place a heaping teaspoon full of tuna tatare on one end of cucumber and roll. Continue with the rest of the ingredients.
  4. Place a small dollop of mustard atop each roll and sprinkle with sesame seeds. Arrange on serving platter.
  5. You can garnish platter with whole chives and little bunches of pickled ginger if you like.