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Cucumber Sushi Rolls

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Refreshing cucumber sushi rolls filled with colorful vegetables and seasoned sushi rice, perfect for a light snack or impressing guests.

Ingredients

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  • 2 large cucumbers
  • 1 cup sushi rice
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Nori sheets
  • Vegetables (e.g., carrots, avocado, bell peppers)
  • Soy sauce (for serving)

Instructions

  1. Cook the sushi rice according to package instructions. Once cooked, let the rice cool to room temperature.
  2. In a small bowl, mix together the rice vinegar, sugar, and salt. Stir until dissolved and add to cooled rice, folding gently.
  3. Slice each cucumber lengthwise and scoop out the seeds to create hollow spaces.
  4. On a bamboo mat, lay a sheet of nori and spread a thin layer of sushi rice over it, leaving a small edge clear at the top.
  5. Add thin strips of your chosen vegetables into the center of the rice-covered nori.
  6. Using the bamboo mat, carefully start rolling the nori from the bottom, keeping it tight but not too tight.
  7. Once rolled, use a sharp knife to slice the roll into bite-sized pieces, wetting the knife to prevent sticking.
  8. Arrange the sushi rolls on a platter and serve with soy sauce for dipping.

Notes

Best enjoyed fresh but can be stored in an airtight container for up to a day. Choose firm cucumbers for easier slicing.

Nutrition

Find it online: https://doughgirlbylea.com/cucumber-sushi-rolls-2/

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