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CUCUMBER ROLL RECIPE
 For a refreshing departure from the
sushi-in-seaweed theme, try wrapping your rice roll in cucumber!
Begin By Making The Rice
Often, up to 80% of product consumed during a sushi meal is rice. Getting your sushi
rice right is a crucial element in successful sushi making at home. Follow our recipe for perfect sushi rice.
Prepare The Wraps
Cutting a good cucumber wrap is a bit tricky, but don't be
daunted - it just takes a bit of practice to get it right.
Begin by cutting the ends off a straight, evenly shaped cucumber. Peel the cucumber
and slice it horizontally to make two cylindrical halves. To make a thin, nori-like
sheet, hold a cucumber half against an 8-inch knife and carefully make a spiralling
cut along the outside of the cucumber. For a visual aid, imagine you're trying to
peel the skin from an apple from top to bottom in one piece.
Toss away any lingering seeds, and voila, you now have your very own cucumber
wrapper. If you'd prefer a shortcut, you can just scoop out the insides of the
cucumber halves, leaving a thin skin into which you can stuff the rest of your
ingredients. If you prefer this alternative, finish by dividing your stuffed roll
into bite-sized segments.
Ready To Roll
If you're feeling up to the adventure of actually rolling the cucumber around the
rice, start by placing a cucumber wrapper on a bamboo mat (makisu).
The wrapper should form a 5 inch sheet and lay relatively flat. Cover the
cucumber with an evenly spread layer of rice. About 2 tablespoons is a good amount.
Add some wasabi and Japanese mayonnaise to taste.
Place the rest of your ingredients in the centre of the wrap. With the help of the
makisu, roll the cucumber until its edges overlap slightly. This will allow the rice
of the top layer to stick to the bottom one.
Slice & Serve
Slice the roll in half and then slice those again in halves to produce 4 pieces. And
there you have it - perfect cucumber rolls!
 for some more exclusive recipes, see
our Sushi Recipes
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