Cucumber Sliced Rolls

Sushi For Dummies

Cucumber sliced rolls are a time-honored favorite on sushi bar menus around the world. They’re thin sliced rolls, consisting of a half sheet of nori and only one filling ingredient (cucumber, in this recipe), making the quality of that ingredient paramount.

Special sushi tools: Bamboo mat, sashimi knife

Preparation time: 25 minutes

Yield: 4 thin rolls (24 pieces)

1 Japanese cucumber

2 sheets nori

2 cups prepared sushi rice

2 teaspoons wasabi paste, or to taste

2 teaspoons reroasted white sesame seeds

Soy sauce

Pickled ginger

Trim the cucumber to 7 inches long.
Cut it into quarters, lengthwise, or cut lengthwise into six slices if the cucumber is more than 1 inch wide.
Cut each sheet of nori in half, making each one 4 x 7 inches.
Lay a bamboo mat in front of you, with the bamboo slats parallel to the edge of the table or countertop.
Place a half sheet of nori lengthwise, shiny-side down, on the closest edge of the mat.
Dip your hands in a bowl of vinegared water and then tap your fingertips on a damp towel to remove excess water.
Spread 1/2 cup of rice evenly on the nori, leaving a 1/2-inch strip of nori not covered with rice on the edge farthest away from you.
Season the rice with one-fourth of the wasabi, sprinkle on one-fourth of the sesame seeds, and then lay a stick of cucumber in the center of the rice.
Lift up the edge of the mat closest to you, keeping your fingertips on the cucumber, and roll the mat and its contents away from you until the edge of the mat touches straight down on the far edge of the rice.
Tug on the mat to tighten the roll.
Lay the mat down on the counter and move the partially done roll back to the edge of the mat closest to you.
Lift the mat again and finish rolling up the cucumber roll.
Tug on the mat to tighten the seal.
Cut the roll into 6 equal pieces, wiping your knife with a damp towel before each slice.
Make 3 more rolls, following Steps 4 through 14.
Serve with soy sauce as a dipping sauce, and pickled ginger to cleanse your palate.

Sliver the cucumber for your sliced rolls to give them a different look and texture. Or, fill the roll with a slender assortment of colorful slivered vegetables such as carrot, cucumber, and red bell pepper.

Per piece: Calories 49 (From fat 2); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 1,285mg; Carbohydrate 8g (Dietary fiber 1g); Protein 3g.

About This Article

About the book author:

‍Judi Strada has a bachelor’s degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for The Sheraton World Cookbook and The Culinary Festival Cookbook and coauthor of The Best of San Diego. She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of San Diego Magazine; kitchen garden editor of Garden Compass Magazine; and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d’Escoffier, San Diego.

Mineko Takane Moreno, born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy’s, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals.