Description
A light and refreshing sushi roll recipe using cucumber instead of seaweed wrappers.
Ingredients
Scale
- 1 large cucumber
- 1 cup cooked sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- Optional fillings: avocado slices, shredded carrot, sesame seeds
Instructions
- Prepare the sushi rice: Mix the cooked rice with rice vinegar, sugar, and salt. Let it cool slightly.
- Prepare the cucumber: Using a mandoline or a sharp knife, slice the cucumber lengthwise into very thin strips (about 1/8 inch thick).
- Blot the cucumber strips dry with paper towels to remove excess moisture.
- Lay one cucumber strip flat on a clean surface.
- Spread a thin, even layer of the seasoned rice over the cucumber strip, leaving a small border at the far edge.
- Place your desired fillings (if using) in a line across the rice, near the edge closest to you.
- Carefully roll the cucumber strip tightly around the rice and fillings, using gentle pressure.
- If the roll does not stick, you can secure it with a toothpick temporarily.
- Slice the roll into bite-sized pieces.
- Sprinkle with sesame seeds before serving, if desired.
Notes
- Use a very sharp vegetable peeler or mandoline for the thinnest cucumber slices.
- Drying the cucumber well prevents the rolls from becoming soggy.
- You can substitute the rice with cauliflower rice for a lower-carb option.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: 6 pieces
- Calories: 150
- Sugar: 3
- Sodium: 180
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: cucumber sushi, no seaweed rolls, vegetable sushi, low carb sushi, fresh rolls