Name: Cucumber Sushi Rolls
Cuisine: 和食
Ingredients: 2 cucumbers (200g); 1/3 tsp salt (for prep); 2 tsp mayonnaise; 1 tsp grated wasabi; 1 tbsp ground sesame seeds; 1 sheet nori seaweed; Warm cooked rice, 1/2 gou (approx. 160g); 1 tbsp vinegar; 1/2 tbsp sugar; 1/4 tsp salt (for sushi rice)

About "Cucumber Sushi Rolls"

This is an easy sushi roll recipe featuring cucumber as the main ingredient. Thinly sliced salted cucumbers are seasoned with mayonnaise, wasabi, and ground sesame seeds, then rolled with sushi rice and nori seaweed. With no cooking required, it features a crispy, crunchy texture that is perfect for hot summer days.

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Tips for Making "Cucumber Sushi Rolls"

Prep
- Scrape off the prickly bumps of the cucumbers with the back of a knife, then thinly slice them using a mandoline.
Prep
- Let the salted cucumbers sit for 10 minutes, then squeeze firmly with your hands to drain. Removing moisture prevents the rice from getting soggy.
Seasoning
- Mix mayonnaise and grated wasabi, then toss with the squeezed cucumbers. Adjust the amount of wasabi to your liking.
Seasoning
- Adding ground sesame seeds not only enhances the flavor but also absorbs any remaining moisture to keep the rice from getting soggy.
Rice Prep
- Mix vinegar, sugar, and salt to make sushi vinegar, and drizzle it over warm rice. Fold and cut with a rice paddle to avoid mashing the grains.
Cooling
- Spread the sushi rice along the sides of the bowl to cool it down quickly.
Rolling
- Place nori on a bamboo mat, spread the cooled sushi rice leaving a 3cm border at the far end, place the filling at the front, and roll it up in one quick motion.
Rolling
- Once rolled, secure the bamboo mat with a rubber band and let it sit for 5 minutes to set before slicing.

Ingredients for "Cucumber Sushi Rolls"

10 items

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2cucumbers (200g)
1/3tsp salt (for prep)
2tsp mayonnaise
1tsp grated wasabi
1tbsp ground sesame seeds
1sheet nori seaweed
Warmcooked rice, 1/2 gou (approx. 160g)
1tbsp vinegar
1/2tbsp sugar
1/4tsp salt (for sushi rice)

How to Make "Cucumber Sushi Rolls"

1
Cut off both ends of 2 cucumbers (200g) and scrape off the prickly bumps using the back of a knife.
2
Thinly slice the cucumbers using a mandoline slicer.
3
Place the sliced cucumbers in a bowl, sprinkle with 1/3 tsp of salt, and massage well with your hands until softened.
4
Let the salted cucumbers sit for 10 minutes to draw out the moisture.
5
In a small bowl, mix 1 tbsp vinegar, 1/2 tbsp sugar, and 1/4 tsp salt to make the sushi vinegar.
6
Put warm cooked rice (approx. 160g) in a bowl and drizzle the sushi vinegar over it.
7
Gently fold and cut the rice with a rice paddle to avoid mashing the grains. Once it looks glossy, spread it along the sides of the bowl to cool to room temperature.
8
Squeeze the cucumbers firmly with your hands to drain all excess moisture.
9
In another bowl, mix 2 tsp mayonnaise and 1 tsp grated wasabi.
10
Add the squeezed cucumbers to the mayonnaise and wasabi mixture and toss well.
11
Add 1 tbsp ground sesame seeds and mix well.
12
Place a sheet of nori seaweed on a bamboo sushi mat, and spread the cooled sushi rice evenly over it, leaving a 3cm border at the far edge.
13
Place the seasoned cucumbers in a line across the front section of the rice.
14
Holding the ingredients in place with your fingers, lift the front edge of the bamboo mat and roll it forward in one quick motion, aiming to land the front edge just past the filling.
15
Once rolled, secure the bamboo mat with a rubber band and let it sit for 5 minutes to set its shape.
16
Remove the bamboo mat, slice into bite-sized pieces, and serve.

Food Science

Why This Dish Tastes So Good

Salting and draining the cucumbers enhances their crunchy texture and prevents excess moisture from diluting the sushi rice and seasonings. Additionally, combining the acidity, sweetness, and saltiness of the sushi rice with the richness of mayonnaise, the spiciness of wasabi, and the umami of nori seaweed balances the five basic tastes, creating a deep and rich flavor profile using only cucumber.

Moisture ControlFlavor BalanceUmami Compounds

Detailed Commentary on "Cucumber Sushi Rolls"

* Content organized by topics from the video.

Only Cucumber! Easy Sushi Rolls

Katchan starts with some casual chat about her sushi preferences, mentioning she is a fan of Sushiro and Hama Sushi. In this video, she makes a simple and easy cucumber sushi roll using plenty of summer-fresh cucumbers as the sole filling. This no-cook recipe is incredibly delicious just by rolling it up. As a huge sushi lover, Katchan shares this quick yet satisfying dish. She also mentions her new cookbook is on sale, showcasing her passion for cooking. We will fully introduce the charm of this exquisite sushi, which is hard to believe uses only cucumber!

Prepping and Salting the Cucumbers

First, we start by prepping the main ingredient, cucumbers. Cut off both ends of 2 cucumbers (200g) and scrape off the prickly bumps on the skin using the back of a knife. Next, use a mandoline slicer to cut them into thin rounds. Place them in a bowl, sprinkle with 1/3 tsp of salt, and massage well with your hands until they soften. Once salted, let them sit for about 10 minutes to draw out the moisture. Drawing out this excess water is a crucial step to prevent the rice from getting soggy later.

Mixing Sushi Vinegar and Cooling the Rice

While waiting for the cucumbers, prepare the sushi rice. In a small bowl, combine 1 tbsp vinegar, 1/2 tbsp sugar, and 1/4 tsp salt, and mix well to make the sushi vinegar. Next, drizzle the sushi vinegar over warm cooked rice (approx. 160g) in a bowl. Gently fold and cut the rice with a paddle to avoid mashing the grains. Once the sushi vinegar is evenly distributed and the rice looks glossy, spread the rice along the sides of the bowl. Spreading it out like this allows it to cool down quickly without needing a hand fan.

Seasoning with Wasabi Mayo and Sesame

After 10 minutes, squeeze the cucumbers firmly with your hands to drain the water. In another bowl, mix 2 tsp mayonnaise and 1 tsp grated wasabi. You can adjust the amount of wasabi to your liking, or omit it entirely if you prefer. Add the squeezed cucumbers to the bowl and toss well. Then, add 1 tbsp ground sesame seeds and mix. Adding plenty of ground sesame seeds not only enhances the aroma but also absorbs any remaining moisture from the cucumbers, preventing the rice from getting soggy.

Tips for Rolling Perfectly with a Mat

Now, it's time to roll. Place a bamboo sushi mat on a flat surface and lay 1 sheet of nori seaweed on top. Spread the cooled sushi rice evenly, leaving about a 3cm border at the far end. Place the seasoned cucumbers in a line across the front. When rolling, lift the front edge of the bamboo mat while holding the ingredients down with your fingers, and roll it forward in one quick motion, aiming to land the edge just past the filling. Once rolled, secure the bamboo mat with a rubber band and let it sit for 5 minutes to set. After 5 minutes, remove the mat and slice into bite-sized pieces. The cross-section looks beautiful, packed tightly with cucumbers.

Tasting the Irresistible Crunchy Texture

With the completed cucumber sushi rolls ready, Katchan pours an Asahi Super Dry beer and cheers. Taking a bite, a satisfying crunch echoes. Because the thinly sliced cucumbers are tightly packed, you can enjoy an amazing, crispy texture. The cucumbers themselves are well-seasoned with salt and wasabi mayo, making them delicious on their own, but you can also dip them in a little soy sauce if you prefer. Slicing them thinly also makes them easy to bite through and eat.

Why It's Delicious and Perfect for Summer

The secret to this recipe's deliciousness lies in the creamy yet spicy flavor of mayonnaise and wasabi, combined with the nutty aroma of ground sesame seeds. Thanks to the ground sesame seeds absorbing moisture, the rice won't get soggy even after some time. Also, since it requires absolutely no cooking with heat, you won't mind standing in the kitchen during hot summer days. It's a great way to use up a large amount of cucumbers, making it perfect for when you have a surplus or when your appetite is low due to the heat. At the end, she wraps up the video with a smile while holding her beloved dog, Choco-chan.

About kattyanneru/かっちゃんねる

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