Name: Cucumber Sushi Roll
Prep time: 15 min
Cook time: 5 min
Yield: 2
Ingredients: ½ lb of Pure Flavor® Mini cucumbers, sliced into thin strips; 4 sheets nori (dry seaweed); 1 ¼ cups water; 1 cup uncooked glutinous white rice (sushi rice); 3 tablespoons rice vinegar; 1 pinch salt

Preparation

15 minutes

Cook Time

5 minutes

Serves

Cooking Level

Medium

Ingredients

½ lb of Pure Flavor® Mini cucumbers, sliced into thin strips
4 sheets nori (dry seaweed)
1 ¼ cups water
1 cup uncooked glutinous white rice (sushi rice)
3 tablespoons rice vinegar
1 pinch salt

Directions

Step 1

Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed.

Step 2

Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.

Step 3

Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.

Step 4

Spread rice evenly leaving a little space of seaweed at the bottom.

Step 5

Arrange strips of cucumber across the center of the rice.

Step 6

Lift the mat and roll over the vegetables once and press down.

Step 7

Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. Wet with little water if needed.

Step 8

Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

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A great recipe for making fantastic sushi at home in under a half hour! - Sarah

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Cucumber Sushi Roll