Go Back
Print Pin

Cucumber Roll

A simple, vegetarian roll
Course Main Course
Cuisine Japanese
Keyword Avocado, Carrot, Cucumber, Cucumber Roll, Ginger, Scallion, Sushi, Sushi Roll, Wasabi
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 30 Rolls

Equipment

  • Sushi Rolling Mat (Optional)
  • Rice Paddle (Optional)

Ingredients

  • 3 roasted seaweed (sushi nori) sheets Packages are usually resealable
  • 1 cup sushi rice Or another short-grained white rice
  • 1 tsp sugar
  • 1 tbsp rice vinegar
  • 2 scallions
  • 1/2 cucumber
  • 1/2 avocado
  • 5 baby carrots

Additional

  • soy sauce Shoyu
  • wasabi
  • pickled ginger

Instructions

Prepare rice (directions for stovetop)

  • Add 1.5 cups of water, sushi rice, rice viegar, and sugar to a stovetop pan
  • Bring to a boil, then cover and reduce to a simmer
  • Monitor rice, stirring occassionally, and adding water if needed until rice is cooked and slightly sticky

Prepare Vegetables

  • Cut scallions, carrots, avocado, and cucumber into long, thin strips

Prepare Rolls

  • Lay out bamboo sushi mat or aluminum foil so that mat can be rolled up and away from you
  • Spread a thin layer of rice onto one sheet of nori
  • Add fillings in the bottom quarter of the nori, running lengthwise along the intended folding direction
  • Roll the sushi with the aid of the mat, starting with a tuck around the ingredients. Release the mat or utilize as needed to maintain pressure and make a tight roll
  • Cut sushi (each nori makes about 6-9 rolls)
  • Plate with wasabi, ginger, and soy sauce