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Cucumber Sushi | Indian style vegetarian sushi | easily available ingredients to make sushi |
Tarla Dalal
10 June, 2016
Table of Content
About Cucumber Sushi, Veg Cucumber Sushi
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Ingredients
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Methods
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For the dressing
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For the sticky rice
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For the stuffing
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How to proceed
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Nutrient values
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Cucumber Sushi | Indian style vegetarian sushi | easily available ingredients to make sushi |
Cucumber Sushi, also known as Indian-Style Vegetarian Sushi, is a simple, refreshing, and elegant dish made using easily available ingredients like sticky rice, cucumber, sesame seeds, vinegar, and seaweed sheets. Sushi, in general, is a Japanese dish made by rolling vinegar-seasoned rice with vegetables, seafood, or tofu inside a seaweed sheet (nori), then slicing it into bite-sized pieces. In this vegetarian version, crisp cucumber strips seasoned with lemon and salt are wrapped inside flavourful sticky rice and roasted nori, creating a light, clean-tasting sushi roll that pairs beautifully with soy sauce, wasabi, and pickled ginger. The flavour comes from the tangy vinegar dressing, subtle sweetness, nuttiness of sesame seeds, and the freshness of cucumber, making it a delightful starter or snack.
Making good sushi requires a bit of technique—sticky rice must be cooked perfectly, soft but not mushy, and the rolling process must be firm and controlled. Using a bamboo mat helps achieve a tight, smooth roll. Once chilled and sliced, each sushi piece looks neat, glossy, and appealing. Despite being simple, Cucumber Sushi carries the elegance of Japanese cuisine while being adapted to Indian kitchens with familiar ingredients.
From a nutrition perspective, Cucumber Sushi is healthy, especially compared to creamy or deep-fried snack options. It contains cucumber, which is hydrating and low in calories, sesame seeds, which provide healthy fats, and seaweed sheets, which offer iodine and minerals. Sushi rice adds carbohydrates for energy, while the minimal oil keeps the dish light and stomach-friendly. The vinegar dressing improves digestion, and the overall dish is refreshing, low-fat, and satisfying without being heavy.
For diabetics, heart patients, and overweight individuals, Cucumber Sushi can be suitable with portion control. Sushi rice is still refined rice, which can raise blood sugar quickly, so diabetics should limit themselves to 2–3 pieces and enjoy it with more cucumber or a side salad. Heart patients can safely enjoy this sushi because it is low in oil and saturated fat, but they should keep soy sauce minimal due to sodium. Overweight individuals will find it a light snack, but again, portion size matters since rice is calorie-dense. Overall, Cucumber Sushi is a clean, low-fat, vegetarian option that can be enjoyed by most people when eaten mindfully.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
30 Mins
Makes
16 pieces
Ingredients
For The Sticky Rice
3/4 cup uncooked sushi rice
salt to taste
For The Dressing
1 tbsp rice vinegar
1 tbsp sugar
Other Ingredients
bamboo shoots ( 8” by 9”) for rolling
toga rashi powder for sprinkling
For The Stuffing
16 thin cucumber strips
1/4 tsp lemon juice
salt to taste
For Serving
Method
For the dressing
- Combine the rice vinegar and sugar in a small non-stick pan, mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
- Once cooled, add the sesame seeds and mix well. Keep aside.
For the sticky rice
- Soak the rice in enough water for 15 minutes,. Drain well and keep aside.
- Boil 2¼ cups of water and little salt in a deep non-stick pan, add the rice, mix gently and cook on a medium flame for 15 to 17 minutes or till the rice is cooked and the water is evaporated completely, while stirring occasionally.
- Transfer the rice into a plate and cool completely, add the prepared dressing and mix gently.
- Divide the rice into 2 equal portions. Keep aside.
For the stuffing
- Combine the cucumber, lemon juice and little salt in a bowl, toss gently and keep aside.
How to proceed
- Take a seaweed sushi sheet and lightly roast it on an open flame using a tong on all the sides.
- Repeat step 1 to roast 1 more sheet. Keep aside.
- Cover the bamboo mat with cling wrap all over and seal it tightly.
- Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving ½ “ gap from all the 4 sides and press it gently.
- Sprinkle a little water on a roasted seaweed sushi sheet to make it soft.
- Now place it over the spread sushi rice and press it gently.
- Place 8 cucumber strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi evenly over it.
- Roll it very tightly with the help of a bamboo mat, pressing each time while rolling.
- Gently remove the bamboo mat to get a sushi roll. Place it on a chopping board and cut the edges to make it look clean.
- Place the sushi roll on a plate and refrigerate for 15 minutes.
- Cut into 8 equal portions using a sharp wet knife.
- Repeat steps 4 to 11 to make 8 more pieces.
- Serve immediately with wasabi sauce, soy sauce and pickled ginger.
Cucumber Sushi, Veg Cucumber Sushi recipe with step by step photos
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To make the dressing, in a small non-stick pan, Put the 1 tbsp rice vinegar and 1 tbsp sugar mix well and cook on a slow flame for 1 minute, while stirring occasionally. Keep aside to cool completely.
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Once cooled, add the 1 tsp black sesame seeds (kala til) and mix well. Keep aside.
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To make the sticky rice, take 3/4 cup uncooked sushi rice.
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Wash it well. Soak the rice in enough water.
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Cover with a lid and keep aside to soak for 15 minutes.
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Drain well and keep aside.
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Boil 2¼ cups of water and little salt to taste in a deep non-stick pan.
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Add the sushi rice, mix gently and cook on a medium flame for 15 to 17 minutes.
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Till the rice is cooked and the water is evaporated completely, while stirring occasionally.
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Transfer the rice into a plate and cool completely, add the prepared dressing and mix gently. Divide the rice into 2 equal portions. Keep aside.
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To make the stuffing, In a bowl, Put the 16 thin cucumber strips, 1/4 tsp lemon juice and little salt to taste toss gently and keep aside.
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To make the Cucumber Sushi, Veg Cucumber Sushi, Take a seaweed sushi (nori) sheets and lightly roast it on an open flame using a tong on all the sides.
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Repeat step 1 to roast 1 more seaweed sushi (nori) sheets. Keep aside.
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Cover the bamboo mat with cling wrap all over and seal it tightly.
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Place the bamboo mat on a clean, dry surface, place a portion of the prepared sticky rice over it and spread it evenly with wet hands leaving ½ “ gap from all the 4 sides and press it gently.
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Sprinkle a little water on a roasted seaweed sushi sheet to make it soft.
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Now place it over the spread sushi rice and press it gently.
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Place 8 cucumber strips overlapping each other on one side of the bamboo mat and sprinkle a little toga rashi powder evenly over it.
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Roll it very tightly with the help of a bamboo mat, pressing each time while rolling.
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Gently remove the bamboo mat to get a sushi roll. Place it on a chopping board and cut the edges to make it look clean.
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Place the sushi roll on a plate and refrigerate for 15 minutes.
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Cut into 8 equal portions using a sharp wet knife. Repeat steps 4 to 11 to make 8 more pieces.
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Serve Cucumber Sushi, Veg Cucumber Sushi immediately with wasabi sauce, soy sauce and pickled sushi ginger.
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Nutrient values (Abbrv)per plate
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Click here to view Calories for Cucumber Sushi, Veg Cucumber Sushi
The Nutrient info is complete
Archana
Aug. 31, 2016, 2:16 p.m.
Cucumber sushi.. wow.. sushi.. now can be made at home.. the cucumber is pickled which gives a nice taste to sushi..
mona dalal
Jan. 31, 2012, 10:17 a.m.
the step by step sushi recipe was excellent -and simple to follow it was easy if u keep all ingredients ready -and my kids enjoyed the freshness of homemade sushi you can add avocado ,mushrooms,carrots to make it healthy
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