Cucumber Sushi Rolls: Quick & Easy, No Stove Needed!
Cucumber Sushi Rolls: Quick & Easy, No Stove Needed!
Beautiful and Delicious Cucumber Sushi: A Refreshing Rice Dish
Experience the delightful crunch of vegetable sushi! Among them, cucumber sushi truly stands out as the best. If you have cooked rice, you don’t even need a stove for this dish! Let’s make it with simple ingredients and an easy method! These sushi rolls are not only visually appealing but also incredibly refreshing, making them perfect for a light meal, a snack, or even a special occasion appetizer. Enjoy the crispness of cucumber and the perfect balance of seasoned rice.
Main Ingredients- 250g Fluffy cooked rice (served warm)
- 1 Cucumber
- 4 Imitation crab sticks (surimi)
- 500ml Water
- Approx. 1-2 Tbsp Coarse salt (for brining cucumber)
Cucumber Sushi Filling- 1 Tbsp Minced onion
- 2 Tbsp Mayonnaise
- 1 Tbsp Mustard sauce
Sushi Vinegar (Sushi-zu)- 1 Tbsp Rice vinegar
- 1 Tbsp Sugar
- 1 Tbsp Water
- 1/2 Tbsp Salt
- 1 Tbsp Minced onion
- 2 Tbsp Mayonnaise
- 1 Tbsp Mustard sauce
Sushi Vinegar (Sushi-zu)- 1 Tbsp Rice vinegar
- 1 Tbsp Sugar
- 1 Tbsp Water
- 1/2 Tbsp Salt
Cooking Instructions
Step 1
Wash the cucumber thoroughly under running water. Using a vegetable peeler or mandoline, thinly slice the cucumber into about 10 pieces. Aim for very thin slices, as this will make it easier to wrap the sushi.
Step 2
In a small bowl, dissolve 1-2 tablespoons of coarse salt in 500ml of water to create a brine. Submerge the thin cucumber slices in this saltwater for 5-10 minutes. This step helps to make the cucumber crisp and adds a subtle seasoning. Be careful not to soak them for too long, as they might become too salty.
Step 3
Shred the imitation crab sticks into small pieces. In another bowl, combine the shredded crab, 1 tablespoon of minced onion, 2 tablespoons of mayonnaise, and 1 tablespoon of mustard sauce. Mix well with a fork or spoon until evenly combined to create a creamy and savory filling.
Step 4
In a small saucepan or bowl, combine the sushi vinegar ingredients: 1 tablespoon of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of water, and 1/2 tablespoon of salt. Stir until the sugar and salt are completely dissolved.
Step 5
Pour the prepared sushi vinegar over the 250g of warm, fluffy cooked rice. Using a rice paddle or spatula, gently fold the vinegar into the rice, being careful not to mash the grains. Ensure each grain is coated, then let the rice cool slightly so it’s warm but not hot.
Step 6
Remove the cucumber slices from the brine and rinse them lightly under cold running water to remove excess salt. Gently pat them dry with paper towels or a clean kitchen cloth, pressing lightly to remove any surface moisture. This ensures the cucumber adheres well to the rice.
Step 7
Divide the seasoned sushi rice into 10 equal portions. Place a portion of rice in your palm and gently shape it into a small, slightly flattened ball or oval. Avoid packing the rice too tightly; a light touch creates a better texture.
Step 8
Take one slice of the prepared cucumber and place it over the shaped sushi rice. Gently press the rice to conform to the cucumber shape, and then carefully wrap the cucumber around the rice. Lightly press the edges to ensure the cucumber and rice adhere securely.
Step 9
Finally, use chopsticks or a small spoon to artfully place the prepared crab filling on top of each sushi roll. Your delicious and visually appealing cucumber sushi is now complete! For an extra touch, you can add a dab of wasabi or a few microgreens on top.
