Cucumber Sushi Roll
Light, refreshing, and perfect for sushi lovers, this homemade Cucumber Sushi Roll recipe delivers a delightful combination of crisp cucumber wrapped in perfectly seasoned sushi rice and nori. With simple yet authentic ingredients like rice vinegar, sugar, and salt, the sushi rice takes on a subtly tangy and sweet flavor. The recipe is approachable for beginners, guiding you through the process of creating beautifully rolled sushi using a bamboo mat. Whether you're serving these cucumber rolls as a fresh appetizer, a healthy lunch option, or a fun addition to a sushi night, they pair wonderfully with a side of soy sauce for dipping. With just 30 minutes of prep time, these rolls are a must-try for anyone seeking a vegetarian-friendly sushi recipe at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 2 teaspoons Sugar
- 0.5 teaspoon Salt
- 1 medium Cucumber
- 4 pieces Nori sheets
- 4 tablespoons Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 1.25 cups of water in a rice cooker. Cook the rice according to the manufacturer's instructions.
Once the rice is cooked, transfer it to a large bowl. In a small saucepan, combine rice vinegar, sugar, and salt over low heat until the sugar is dissolved. Pour this mixture over the warm rice and gently mix it with a spatula. Allow the rice to cool to room temperature.
While the rice is cooling, peel the cucumber if desired, and cut it into long, thin strips approximately the length of the nori sheet.
Place a bamboo sushi mat on a clean surface and put one nori sheet on top with the shiny side facing down.
Spread a thin layer of the cooled sushi rice evenly over the nori, leaving about 1 inch (2.5 cm) of nori uncovered at the top edge for sealing.
Place a few strips of cucumber horizontally across the rice, about 1 inch (2.5 cm) from the bottom edge.
Lift the bottom edge of the bamboo mat and begin to roll the sushi tightly away from you, using the mat to help shape the roll. Apply gentle pressure to secure the roll.
Using a sharp knife, slice the roll into 6 to 8 pieces. Clean the knife with a damp cloth between cuts for a cleaner slice.
Repeat the process with the remaining nori sheets, rice, and cucumber.
Serve the cucumber sushi rolls with soy sauce on the side for dipping. Enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1553 mg | 68% | |
| Total Carbohydrate | 89.0 g | 32% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 17.5 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 676 mg | 14% | |
*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.
