Crispy Crab Stick and Cucumber Sushi Rolls
A Simple Meal or Picnic Lunch: Refreshing Crab Stick and Cucumber Sushi Rolls
With social distancing measures in place and a late summer heatwave, we’re staying indoors and getting creative in the kitchen. Today, we’re making ‘Crab Stick and Cucumber Sushi Rolls’ using ingredients from the fridge. These rolls are perfect for a simple meal or a delightful picnic lunch. The refreshing crunch of cucumber combined with the sweet crab stick salad creates a wonderful flavor harmony, enhanced by the addition of apple and onion for an extra delightful texture. Let’s get cooking!
Sushi Roll Ingredients
- 1 cucumber
- 200g cooked rice (about 1 bowl)
- 2 Tbsp sushi vinegar mixture
- A pinch of black sesame seeds
For the Sushi Vinegar Mixture
- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1/2 Tbsp salt
For the Crab Stick Salad
- 3 imitation crab sticks
- 1/8 apple
- 1/8 onion
- 2 Tbsp mayonnaise
- 1 Tbsp honey mustard
- 3 Tbsp rice vinegar
- 2 Tbsp sugar
- 1/2 Tbsp salt
For the Crab Stick Salad
- 3 imitation crab sticks
- 1/8 apple
- 1/8 onion
- 2 Tbsp mayonnaise
- 1 Tbsp honey mustard
Cooking Instructions
Step 1
First, gather and prepare all your ingredients meticulously. Fresh ingredients are the foundation of a delicious dish.
Step 2
Wash the cucumber thoroughly using baking powder. Then, use a peeler to carefully shave off thin, long strips of cucumber. It’s crucial to make these strips as thin as possible, as thicker pieces can break when rolling. Thin strips ensure a beautiful final presentation.
Step 3
Lay the thinly shaved cucumber strips on paper towels and gently press to absorb any excess moisture. Removing moisture helps the rice stick better and prevents the rolls from becoming soggy.
Step 4
To the warm cooked rice (200g, about one bowl), add 2 tablespoons of the prepared sushi vinegar mixture. Gently mix with a spatula or spoon, being careful not to mash the rice grains. The goal is to coat each grain lightly with the vinegar mixture, giving it a glossy finish.
Step 5
Once the sushi vinegar is mixed into the rice and the rice has cooled slightly, gently shape the rice into bite-sized balls with your hands. These will be the core of your sushi rolls.
Step 6
Arrange the dried cucumber strips on a clean cutting board or work surface, laying them out lengthwise. You can overlap a few strips to create a wider surface for the rice.
Step 7
Place a prepared rice ball onto the cucumber strips. Spread the rice evenly over the cucumber, but avoid using too much rice, as it can cause the roll to break open.
Step 8
Gently press the rice onto the cucumber while carefully rolling it up. Make sure to roll tightly to prevent the sushi from unraveling. Overlap the cucumber edge to secure the roll.
Step 9
Shape the cucumber roll into a neat cylinder. Lightly press the top surface of the rice to create a flat area where the crab stick salad can be placed securely without sliding off.
Step 10
Using 200g of rice, you should get about 10 sushi rolls. Neatly arrange the finished cucumber sushi rolls on a serving plate or pack them into a lunchbox.
Step 11
For the crab stick salad, finely dice the apple and onion. Shred the imitation crab sticks along their natural grain. In a bowl, combine the diced vegetables and shredded crab sticks with 2 tablespoons of mayonnaise and 1 tablespoon of honey mustard. Mix well until everything is evenly coated.
Step 12
Generously top each cucumber sushi roll with the prepared crab stick salad. Pile it on so it covers the rice nicely for an appealing presentation.
Step 13
Using red bell pepper and cucumber peels, cut out decorative shapes like flowers or leaves. These small garnishes add a beautiful touch to the dish.
Step 14
Finally, garnish the sushi rolls with the bell pepper flowers and a sprinkle of black sesame seeds. The vibrant colors make these rolls visually appealing and delicious. Enjoy your homemade sushi!
