Cucumber Sushi, Veg Cucumber Sushi
by Tarla Dalal
This recipe has been viewed 14052 times
Sometimes simplicity is a virtue in even exotic dishes! Here is a simple but elegant Cucumber Sushi, which tastes great with traditional Oriental sauces and pickled ginger. Sticky rice is cooked and coated with a vinegar dressing, layered with lemon-tinged cucumber strips, and rolled up into a sushi.
There are two things you need to take care of when making a sushi. The rice must be cooked properly, stirring occasionally to ensure that it doesn’t stick or lump up while cooking. The next aspect that needs a bit of practice is the actual arrangement, rolling up and cutting of the sushi, which is an art by itself. It might take a little time initially but you will find it completely worth the effort.
Serve with side dishes like Glass Noodle Salad or Green Papaya Salad and Stir-Fry Miso Soup .
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.
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- Once cooled, add the sesame seeds and mix well. Keep aside.
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For the sticky rice- Soak the rice in enough water for 15 minutes,. Drain well and keep aside.
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- 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.
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- Transfer the rice into a plate and cool completely, add the prepared dressing and mix gently.
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- 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.
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How to proceed- Take a seaweed sushi sheet 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 sheet. Keep aside.
- 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 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.
- Cut into 8 equal portions using a sharp wet knife.
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- Repeat steps 4 to 11 to make 8 more pieces.
- Serve immediately with wasabi sauce, soy sauce and pickled ginger.
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Nutrient values per piece
| Energy | 31 cal |
| Protein | 0.5 g |
| Carbohydrates | 6.9 g |
| Fiber | 0.3 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 0 mg |
| Folic Acid | 0.6 mcg |
| Calcium | 2.7 mg |
| Iron | 0.1 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 0 mg |
| Potassium | 0.3 mg |
| Zinc | 0.1 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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