Cucumber and Wasabi Sushi
Experience the perfect harmony of simplicity and bold flavors with this Cucumber and Wasabi Sushi recipe. This vegan-friendly sushi features fluffy sushi rice seasoned with tangy rice vinegar, paired with crisp cucumber strips and a fiery kick of wasabi paste—all wrapped in ocean-fresh nori sheets. Easy to make at home, this recipe is ideal for beginners looking to master sushi rolling. With just 20 minutes of preparation and 20 minutes of cook time, you'll create beautiful sushi rolls that are as visually stunning as they are delicious. Serve them with soy sauce and pickled ginger for an authentic sushi experience that’s perfect for lunch, dinner, or a shareable appetizer. Whether you’re hosting a dinner party or craving a light, healthy meal, this cucumber and wasabi sushi guarantees to impress.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoons Salt
- 4 pieces Nori sheets
- 1 medium Cucumber
- 2 teaspoons Wasabi paste
- 2 tablespoons Soy sauce (for serving, optional)
- 2 tablespoons Pickled ginger (for serving, optional)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine rice and water in a medium pot. Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes.
Remove the pot from heat and let the rice sit, covered, for 10 minutes to finish steaming.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice with a wooden spoon. Let the rice cool to room temperature.
While the rice is cooling, cut the cucumber into thin strips, about 3-4 inches long.
Place a sheet of nori, shiny side down, on a bamboo sushi mat or a clean surface.
With wet hands to prevent sticking, spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top edge.
Spread a thin line of wasabi paste horizontally across the center of the rice. Adjust quantity to your taste.
Lay a few cucumber strips evenly across the wasabi line.
Using the bamboo mat, gently start rolling the nori from the bottom edge, applying even pressure as you roll to form a tight cylinder.
Seal the roll by slightly wetting the top edge of the nori and pressing it to close.
Use a sharp knife to cut the roll into 6-8 even pieces, wiping the blade with a damp cloth between cuts to keep clean.
Repeat for the remaining nori sheets, rice, and fillings.
Serve the sushi rolls with soy sauce and pickled ginger for dipping, if desired.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.8 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1766 mg | 77% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
