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Cucumber Sushi Rolls

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Delightful and fresh Cucumber Sushi Rolls filled with vibrant vegetables and perfect for sharing.

Ingredients

Scale
  • 1 large cucumber
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • Nori (seaweed sheets)
  • Vegetables (e.g., carrots, bell peppers, avocado) for filling
  • Soy sauce for serving

Instructions

  1. Rinse the sushi rice under cold water until the water runs clear.
  2. Combine the rinsed rice with 1 1/4 cups of water in a medium pot.
  3. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes.
  4. Mix together rice vinegar, sugar, and salt in a small bowl; heat until dissolved.
  5. Fluff the rice with a fork and fold in the vinegar mixture; cool to room temperature.
  6. Slice the cucumber lengthwise into thin strips using a mandoline or knife.
  7. Lay a sheet of nori on a bamboo mat, shiny side down.
  8. Spread a handful of sushi rice over the nori, leaving a small border at the top.
  9. Add your vegetable fillings along the bottom edge of the rice.
  10. Roll the sushi tightly using the bamboo mat; dampen the edge of nori to seal.
  11. Slice the sushi roll into bite-sized pieces and serve with soy sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 24 hours.

Nutrition

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

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