Cucumber Sushi
Ingredients:
- 185 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 30 ml (2 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 2 large English cucumbers
- 4 sheets nori (toasted seaweed)
- 1 ripe avocado, thinly sliced
- 61 g (1 medium) carrot
- ½ red bell pepper, thinly sliced
- ½ cup (80 g) edamame, shelled and cooked
- 2 tbsp sesame seeds
- 45 ml (3 tbsp) soy sauce or tamari
- 5 ml (1 tsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- ½ tsp sriracha (optional)
- Pickled ginger
- Wasabi
- Extra soy sauce
Equipments:
Features:
Gluten-Free
Nut-Free
Nutrition:
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Rinse the sushi rice until the water runs completely clear before cooking — removing that surface starch is what keeps the rice glossy and just sticky enough to hold together instead of turning gummy.
Instructions:
- Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine with water in a small saucepan, bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 more minutes. Do not lift the lid during cooking.
- Season the rice: Combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Transfer the hot rice to a wide bowl. Pour the vinegar mixture over the rice and fold gently with a spatula using cutting motions — don't stir or mash. Fan the rice as you fold to cool it quickly and make it glossy. Let cool to room temperature before rolling.
- Prep the cucumber: For maki-style rolls: cut cucumber into thin matchsticks to use as a filling. For cucumber-wrapped rolls: use a vegetable peeler or mandoline to shave into long, thin ribbons lengthwise. In either case, pat dry with paper towels — excess moisture makes soggy rolls.
- Assemble the rolls: Place a sheet of nori shiny-side down on a bamboo mat or clean kitchen towel. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 2 cm border at the top. Arrange fillings in a horizontal line across the center — avocado, carrot, bell pepper, edamame, and cucumber matchsticks. Sprinkle with sesame seeds.
- Roll tightly: Lift the bottom edge of the mat and roll it over the fillings, pressing firmly and evenly. Pull the mat back as you roll so it doesn't get caught inside. Once fully rolled, press firmly to shape into a tight cylinder. Seal the edge with a small dab of water.
- Slice: Using a sharp, wet knife, slice each roll into 8 pieces using a single smooth stroke — don't saw. Wipe and wet the blade between each cut for clean edges.
- Make the dipping sauce: Whisk together soy sauce, sesame oil, rice vinegar, and sriracha if using. Serve in a small bowl alongside the rolls.
- Serve: Arrange pieces cut-side up on a plate with pickled ginger, wasabi, and dipping sauce. Serve immediately.
Notes: The two keys to great sushi at home are properly seasoned rice and a sharp, wet knife. Rice that's too warm will tear the nori; too cold and it won't stick. Room temperature is the sweet spot. A single clean slice beats sawing every time. For a cucumber-wrapped, grain-free version, skip the nori and rice entirely: use a mandoline or peeler to cut cucumber into wide, thin ribbons, lay 3-4 overlapping ribbons flat, place a small amount of fillings at one end, and roll up tightly, securing with a toothpick.
Storage: Best eaten the day it's made. If storing, wrap uncut rolls tightly in cling film and refrigerate for up to 1 day. Slice just before serving. Let cold rolls come to room temperature for 10 minutes before eating, since the rice firms up in the fridge.
Variations: Mix mashed firm tofu with sriracha and vegan mayo as a filling for a spicy roll. Add thin strips of ripe mango alongside the avocado for a mango roll. Flip so the rice faces out and sprinkle with sesame seeds for an inside-out (uramaki) roll. Top finished rolls with alternating thin slices of avocado and cucumber before slicing for a rainbow roll.
More Filling Ideas: Baked tofu strips, pickled radish (takuan), roasted sweet potato, vegan cream cheese, shredded purple cabbage, or thinly sliced jalapeño all work beautifully.
A few ingredients do most of the work in this recipe. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Cucumber Sushi
Ingredients:
- 185 g (1 cup) sushi rice
- 300 ml (1¼ cups) water
- 30 ml (2 tbsp) rice vinegar
- 12.5 g (1 tbsp) sugar
- 3 g (½ tsp) salt
- 2 large English cucumbers
- 4 sheets nori (toasted seaweed)
- 1 ripe avocado, thinly sliced
- 61 g (1 medium) carrot
- ½ red bell pepper, thinly sliced
- ½ cup (80 g) edamame, shelled and cooked
- 2 tbsp sesame seeds
- 45 ml (3 tbsp) soy sauce or tamari
- 5 ml (1 tsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- ½ tsp sriracha (optional)
- Pickled ginger
- Wasabi
- Extra soy sauce
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The sushi rice adds a neutral, hearty base that soaks up the surrounding flavors. The rice vinegar adds tang that cuts through richness and balances the flavors. The sugar provides clean sweetness and helps balance acidity. The salt sharpens and balances every other flavor in the dish.
Prep:
Rinse the sushi rice until the water runs completely clear before cooking — removing that surface starch is what keeps the rice glossy and just sticky enough to hold together instead of turning gummy.
Instructions:
- Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine with water in a small saucepan, bring to a boil, then reduce to the lowest heat, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 more minutes. Do not lift the lid during cooking.
- Season the rice: Combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved. Transfer the hot rice to a wide bowl. Pour the vinegar mixture over the rice and fold gently with a spatula using cutting motions — don't stir or mash. Fan the rice as you fold to cool it quickly and make it glossy. Let cool to room temperature before rolling.
- Prep the cucumber: For maki-style rolls: cut cucumber into thin matchsticks to use as a filling. For cucumber-wrapped rolls: use a vegetable peeler or mandoline to shave into long, thin ribbons lengthwise. In either case, pat dry with paper towels — excess moisture makes soggy rolls.
- Assemble the rolls: Place a sheet of nori shiny-side down on a bamboo mat or clean kitchen towel. With wet hands, spread a thin, even layer of sushi rice over the nori, leaving a 2 cm border at the top. Arrange fillings in a horizontal line across the center — avocado, carrot, bell pepper, edamame, and cucumber matchsticks. Sprinkle with sesame seeds.
- Roll tightly: Lift the bottom edge of the mat and roll it over the fillings, pressing firmly and evenly. Pull the mat back as you roll so it doesn't get caught inside. Once fully rolled, press firmly to shape into a tight cylinder. Seal the edge with a small dab of water.
- Slice: Using a sharp, wet knife, slice each roll into 8 pieces using a single smooth stroke — don't saw. Wipe and wet the blade between each cut for clean edges.
- Make the dipping sauce: Whisk together soy sauce, sesame oil, rice vinegar, and sriracha if using. Serve in a small bowl alongside the rolls.
- Serve: Arrange pieces cut-side up on a plate with pickled ginger, wasabi, and dipping sauce. Serve immediately.
