CUCUMBER ROLL
Learn how to make sushi rolls at home with this easy cucumber roll recipe! Fresh cucumber, pickled carrots and avocado, are all wrapped up in seasoned rice and served with spicy mayo for a healthy, delicious vegetarian roll.
Provided by Brita Britnell
Categories Main
Time 45m
Number Of Ingredients 19
Steps:
- Place the apple cider vinegar, water, sugar, and salt in a small, heatproof bowl. Microwave until the sugar has dissolved- about 2 minutes.
- Place the carrots in a large jar or other airtight container. Pour over the liquid mixture and transfer the carrots to the fridge to cool for at least ten minutes.
- Combine all of the ingredients in a small bowl. Set aside until ready to use.
- Rinse the rice until the water runs clear- about 2 minutes.
- If using a rice cooker, add the rice and water and cook according to the manufacturer's instructions.
- If using the stovetop, add the rice and water and bring to a boil. Reduce the heat to low and cover. Simmer on low for 15 minutes, then turn off the heat and allow the rice to sit for 10 minutes.
- Combine the rice vinegar, sugar, and salt in a small, microwave safe bowl. Microwave until the sugar and salt have fully dissolved- about 1 minute.
- Pour the mixture over the rice and stir the rice constantly for 5-7 minutes, or until it is cool to the touch. Cover with a damp towel and set aside until ready to use.
- Wrap a sushi rolling mat with plastic wrap (this will help keep it clean).
- Place a sheet of nori on the rolling mat. Press about ⅓ cup of sushi rice onto the mat, making sure to go all the way to the edges on three sides, but leaving about 1" of exposed nori on the side farthest away from you.
- Add a few slices of carrot, cucumber, and avocado to the nori on the side closest to you.
- Starting from the side closest to you, roll the Nori up over the filling and continue rolling (as tightly as you can) until you reach the end of the rice.
- Brush the last 1" of nori with water and then roll it to seal. Use the sushi mat to seal the roll tightly.
- Using a sharp knife, cut the rolls into 6-8 slices, depending on how large you like them. Garnish with sesame seeds and spicy mayo.
- Enjoy immediately.
Nutrition Facts : Calories 479 calories, Sugar 12.4 g, Sodium 1323.4 mg, Fat 14.2 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 79.9 g, Fiber 5.3 g, Protein 7.8 g, Cholesterol 0 mg
CUCUMBER ROLLS RECIPE BY TASTY
Here's what you need: cream cheese, smoked salmon, fresh dill, garlic powder, black pepper, large cucumbers
Provided by Kiano Moju
Categories Appetizers
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
- Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
- Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
- Spread a small spoonful of filling over a cucumber slice.
- Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
- Enjoy!
Nutrition Facts : Calories 100 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 2 grams
CUCUMBER ROLLS
The fresh flavors of cucumber and smoked salmon are delicious, but it's the presentation here that will stop guests in their tracks. There's no cooking with these beauties. Just assemble and watch them disappear! -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.
Nutrition Facts : Calories 41 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 78mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER CHICKEN ROLL-UPS
Easy to make cucumber roll-ups filled with a chicken mixture topped with crunchy Snack Factory® Pretzel Crisps®.
Provided by bd.weld
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 20m
Yield 15
Number Of Ingredients 9
Steps:
- Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
- Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
- Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.
Nutrition Facts : Calories 113.7 calories, Carbohydrate 12.7 g, Cholesterol 20.6 mg, Fat 4 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 1.7 g, Sodium 346.5 mg, Sugar 0.5 g
KAPPAMAKI (HOSOMAKI) CUCUMBER ROLLS
Hosomaki or "think roll" is a traditional style of roll found in Japan. It often has a single ingredient inside, but may have a combination, such as hamachi (yellowtail) and scallions, or umeboshi (pickled apricot, sometimes called pickled plum) and shiso (perilla) leaves. I love the simplicity of these rolls as each individual ingredient can be tasted but the flavors of the tart seasoned rice, the nori and the fish or vegetable blend are perfectly balanced. Spreading a little wasabi over the rice gives it a fun kick of spice!
Provided by Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long.
- Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds.
- Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed.
- Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn't, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds.
- Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.
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- Julienne the carrots and bell pepper that you are going to use inside of the wrap. Cut them into about 1 1/2 inch long, thin strips and set aside.
- Using a mandoline, carefully begin to strip thin layers off of the cucumber. You want to position the cucumber length wise to get the longest strips possible. Make sure you are putting consistent pressure on the cucumber the whole time. Do this until you have about 20-30 strips.
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