Cucumber And Wasabi Sushi Recipes

CUCUMBER AND WASABI SUSHI

Steps:

• Cut the cucumber lengthways into four and scoop out the seeds.
• Depending on preference, slice each quarter lengthways into thick or thin strips.
• On your work bench lay out a sushi mat or cling film (you can also roll by hand - which i find much easier).
• Place a sheet of nori on your workspace shiny side down.
• Put a layer of rice on your nori leaving a gap of approx 1 inch around the sides. (how much or how little rice you put on depends on your personal preference, just beware! your roll may end up morbidly obese instead of just fat).
• On the side closest to you put a line of wasabi paste on the rice - use your finger to do this.
• Place the cucumber strips on top of the wasabi.
• Fold the nori "lip" nearest to you over and begin rolling up the sushi like a swiss roll. Everybody rolls sushi in a different way, find what works best for you.
• Gently wet the last "lip" of the nori and stick it to the outside of the rolled log.
• Roll log onto its seam and leave for a few minutes.
• Dip a sharp knife into cold water and allow the excess to drp off but do not dry.
• Slice the log into pieces, I like a 1/2 inch slice personally. Make sure you dip and drip between each cut.
• Arrange on a plate and serve with either shoyu or tzatziki.

CUCUMBER AND AVOCADO SUSHI

Steps:

• 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. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom. Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

CUCUMBER AND AVOCADO SUSHI

Steps:

• 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. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
• Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic.
• Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
• Arrange strips of cucumber and avocado across the center of the rice.
• Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll.
• You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
• Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.

HAM & CHEESE CUCUMBER "SUSHI" RECIPE BY TASTY

Steps:

• Slice cucumber into large 1-inch (2 ½ cm) thick slices.
• Hollow out center of cucumber, leaving about ½ inch (1 cm) of cucumber inside.
• Roll deli meat strips into a small roll.
• Stuff cucumber pieces with deli meat, cheese, and carrots until center is filled.
• Refrigerate in tightly sealed container.
• Enjoy!