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Cucumber Sushi Roll

A refreshing, vegetarian sushi roll made with crisp cucumbers, creamy avocado, and seasoned sushi rice, perfect for a fun and hands-on dining experience.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Appetizer, Main Course
Cuisine: Japanese, Vegetarian
Calories: 140
Ingredients Method Notes

Ingredients
  

For the Sushi Rolls
  • 1 large large cucumber (for rolling) Provides the base for the sushi rolls.
  • 1 cup sushi rice Use short grain sushi rice for the best results.
  • 1/4 cup rice vinegar Adds flavor to the sushi rice.
  • 1 tablespoon sugar Balances the acidity of the vinegar.
  • 1 teaspoon salt Enhances the flavor of the sushi rice.
  • Nori sheets Nori sheets (seaweed) Used to wrap the sushi ingredients.
  • 1 ripe avocado (sliced) Adds creaminess to the roll.
  • 1 medium carrot (julienned) Provides crunch and color.
  • to taste Soy sauce (for serving) Dipping sauce for serving.

Method
 

Preparation
  1. Rinse 1 cup of sushi rice under cold water until the water runs clear.
  2. Cook according to package instructions. Once cooked, let it cool slightly.
  3. Gently mix in rice vinegar, sugar, and salt until evenly combined.
Assembling the Rolls
  1. Carefully wash and peel the cucumber. Cut off both ends, then slice it in half lengthwise.
  2. Use a spoon to scoop out the seeds, creating a hollow cavity for the fillings.
  3. Lay a nori sheet, shiny side down, on a bamboo rolling mat.
  4. Spread a thin layer of sushi rice evenly across the nori, leaving about 1 inch at the top edge.
  5. Place a few slices of avocado and julienned carrot along the center of the rice.
  6. Using the bamboo mat, tightly roll the sushi away from you, pressing as you go. Seal the edge of the nori with a drop of water.
  7. Repeat the process for the remaining ingredients.
Serving
  1. Once your rolls are complete, use a sharp knife to slice them into 1-inch pieces.
  2. Serve with soy sauce on the side for dipping.

Notes

Store in an airtight container in the fridge for up to 24 hours. It's best to consume them the same day for optimal freshness.