Makisushi

Kappamaki, cucumber roll, tekkamaki, tuna roll, so this is hybrid kappamaki-tekkamaki sushi rolls. 

One cup short-grain white rice is rinsed and steamed for 25 minutes on low heat setting  in 1.5 cups water along with two tablespoons rice vinegar and one rounded tablespoon sugar. Still covered, the rice pot is left undisturbed for an additional 10 minutes. So, thirty-five minutes total steaming. 

Wasabi powder is mixed with water to form a small green putty-like ball. 

English cucumber ↑, nearly seedless and long, cut into thin strips.  Ahi tuna ↓, yellowfin tuna, not the coveted bluefin tuna which are severely overfished. 

Wasabi smeared onto the spread sticky rice.