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Cucumber sushi

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Origin of dish:  Japan
Type of cooking:  No cooking needed
Preparation time: 70 minutes
Ingredients (serves 4):

    4 sheet dried seaweed
    1 avocado
    1 cucumber
    125g smoked salmon or crab
    1 teaspoon wasabi
    1 tablespoon toasted sesame seeds
    1 cup japanese rice

    Seasoning :
    1/3 cup rice wine vinegar
    4 teaspoons sugar
    2 teaspoons salt

    Sauce :
    1/2 teaspoon sesame oil
    1/4 cup rice wine vinegar
    1/4 cup soy sauce
    1 bamboo mat, for rolling (maki-su)


Wash the rice several times wbefore cooking, under running water.
Cook in a cup of cold water, brought to the boil with the rice.
Turn heat down and simmer for 15 minutes. Taste.

Prepare seasoning whilst rice is cooking :
In a saucepan, mix the vinegar, sugar and salt together.
Bring to the boil.
Pour over cooked rice.
Stir with a wooden spoon and leave to chill in fridge.

Cut the seaweed sheets (nori) in two.
Spread each piece with a thin layer of wasabi.
Put about 4 tablespoons of rice on each sheet of seaweed, leaving a gap of 2 cm at each edge.
Sprinkle with sesame seeds.
Slice the smoked salmon, chop the cucumber and avocado.
Carefully put a line of chopped vegetable down the middle of the rice.
With the help of the rolling mat, roll each sheet of seaweed up so that the vegetables are surrounded by rice. You should have a tight cylinder.
Leave to settle for 5 minutes.
Cut each roll into 4 pieces. Serve fresh.
Advice: Best eaten with sake!

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