Spring is upon us—time to shake off the winter blues with something fresh and vibrant! I recently stumbled upon these cucumber sushi rolls, and oh boy, they’re just the perfect bite of crispness and flavor. Imagine a picnic with a gentle breeze, cherry blossoms overhead, and the crunch of cucumber in every delightful mouthful—pure bliss.
Steps
- Begin by preparing the sushi rice. Rinse the rice thoroughly until the water runs clear, then cook according to the package instructions. Once cooked, mix the vinegar, sugar, and salt into the rice for flavor and let it cool slightly.
- While the rice is cooling, use a vegetable y-peeler to slice long, thin strips from a seedless cucumber, such as English or Persian cucumber, which are ideal due to their minimal seeds.
- Lay out the cucumber slices on a clean surface, slightly overlapping them to create a continuous sheet. This will serve as the wrap for your sushi roll.
- Place a layer of the cooled sushi rice over the cucumber sheet, spreading it evenly but leaving a small border on one edge for sealing purposes.
- Arrange smoked salmon and any additional fillings you desire, such as avocado or cream cheese, along the edge of the rice.
- Carefully roll the cucumber and rice sheet over the fillings, keeping the roll tight and secure. Use the cucumber’s edge to seal the roll.
- Once rolled, slice the cucumber-wrapped sushi into bite-sized pieces using a sharp knife. Sprinkle with furikake for added flavor and texture before serving.
Ingredients
- 1 English cucumber or several Persian cucumbers
- 1 cup sushi rice
- 1 ¼ cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sea salt
- 4 ounces smoked salmon
- Furikake seasoning (to taste)
FAQ
- What type of cucumber should I use for cucumber-wrapped sushi rolls?
- Any seedless cucumber variety is suitable. English cucumbers and Persian cucumbers are commonly available. English cucumbers have a small seed channel, so you may need to use the sides for the rolls or snack on the center. Persian cucumbers have almost no seeds, allowing for full-width slices, but they are smaller, resulting in smaller rolls.
- How can I achieve thin, long cucumber slices for the rolls?
- A vegetable y-peeler is the best tool for creating thin and long cucumber slices suitable for wrapping the rolls.
- What is mirin, and is it necessary for the sushi rice?
- Mirin is a Japanese fermented sweet rice wine with high sugar content and less alcohol. It adds depth of flavor to sushi rice but is not essential. The rice can still achieve a balanced taste with vinegar, sugar, and salt, so you don’t need to go out of your way to purchase mirin for this recipe.
- What is furikake, and how is it used?
- Furikake is a Japanese seasoning made with sesame seeds, salt, sugar, dried seaweed, and sometimes dried bonito. It’s used to add texture and flavor to rice, noodles, fish, and vegetables. You can find it at East Asian grocery stores.
- How should I manage the timing for preparing cucumber-wrapped sushi rolls?
- Cooked plain rice should be kept hot to prevent bacterial growth and can be left at room temperature for up to 2 hours. The vinegar in the sushi seasoning helps preserve it slightly longer, but it’s safest to adhere to the 2-hour guideline. For finished cucumber sushi rolls, include their time at room temperature within this same 2-hour window.
Tips
- When choosing cucumbers, go for seedless varieties such as English or Persian cucumbers. English cucumbers have small seeds, which might limit the width of your slices, while Persian cucumbers are nearly seedless but smaller, leading to smaller rolls and the need for more rolls to match the recipe.
- To achieve long, thin slices of cucumber, use a vegetable y-peeler. This tool will help you create consistent slices ideal for wrapping the sushi rolls.
- If you don’t have mirin for the sushi rice, there’s no need to worry. You can omit it without significantly affecting the flavor, as the combination of vinegar, sugar, and salt will still provide a balanced taste.
- When preparing sushi rice, keep it hot until just before assembling the rolls to prevent bacteria growth. Although the vinegar in the rice helps extend its safe storage time, aim to keep it within a 2-hour window at room temperature to ensure safety.
Equipment
- Vegetable Y-Peeler – For slicing the cucumbers into thin, long strips.
- Sushi Rolling Mat – To assist in rolling the sushi, especially if you don’t have experience in rolling sushi by hand.
- Mirin – Japanese fermented sweet rice wine.
- Furikake – A Japanese sesame and seaweed seasoning.
