Cucumber Sushi Rolls, or hosomaki, are my typical pick up at the to-go sushi bar. These one bite rolls make a delicious, light meal during summer months. I love their clean taste and how well they pair with hot or cold green tea.
If you’re the type of person who can’t stand long grocery lists, this is the recipe for you! These rolls have very few ingredients in them: cucumbers, nori and rice (and some vinegar, salt and sugar to season the rice). What makes this recipe great is its simplicity.
English cucumbers work well here, as do Japanese and Persian cucumbers. Seedless cucumbers with a light crunch and minimal bitterness are ideal. Since they aren’t peeled, try to stay away from any variety that has a tough skin.
You can get fancy here by replacing the cucumber with sashimi-grade fish, seaweed salad or a not-too-ripe avocado. The uncomplicated flavors of these Cucumber Sushi Rolls will allow each sip of your favorite tea to shine through.
Makes 48 small rolls.
|- 1 English cucumber, ends removed, seeded (or whatever is left of seeds) and cut lengthwise into 8 long sticks|
|- 4 cups seasoned sushi rice|
|- 8 half sheets of nori|
1. Place a sheet of nori on a sushi mat, rough side up. With wetted hands and a wetted 1/2 cup measure, spread out 1/2 cup of rice on the sheet of nori, leaving a 1/2″ border at the top.
2. Roll the mat upwards holding the filling in with your fingers. Continue rolling up to create a tight roll.
3. Cut each roll into 6 equal pieces by cutting each log in half, then each half into 3 pieces. Serve with soy sauce.