I’ve always loved sushi, but sometimes I want something fresh, light, and easy to make at home without dealing with raw fish. That’s when I discovered cucumber wrapped sushi rolls. They are crisp, refreshing, and perfect for a brunch, appetizer, or even a light meal.
I tried making them at home, and the combination of cucumber, creamy avocado, smoked salmon, and vinegared rice was just delightful. You can also enjoy similar creative sandwiches like the Philly Cheesesteak Quesadilla Recipe for another fun twist on a handheld meal. I want to share this easy recipe with you so you can enjoy these fun little bites too.
Ingredients
Here’s everything you need to make these fresh and tasty rolls:
- English cucumber, 1 large – thinly sliced for wrapping; I prefer seedless for easier rolling.
- Sushi rice, 1 cup – short-grain rice works best for stickiness.
- Rice vinegar, 2 tablespoons – balances the sweetness and adds flavor.
- Sugar, 1 teaspoon – enhances the natural rice flavor.
- Salt, ½ teaspoon – brings out the rice’s taste.
- Smoked salmon, 100 grams – adds a savory, protein-rich element.
- Avocado, 1 ripe – creamy texture complements the cucumber.
- Cream cheese, 50 grams – for richness; use full-fat for best flavor.
- Furikake seasoning, 1 teaspoon – optional, adds sesame and seaweed flavor.
Note: This recipe serves 2-3 people as a light snack or appetizer.
Variations
You can customize this recipe based on your preferences:
- Replace smoked salmon with cooked shrimp, crab, or tofu for a vegetarian option.
- Use dairy-free cream cheese for a vegan-friendly roll.
- Add thin carrot or bell pepper strips for extra crunch and color.
- Sprinkle chili flakes or sriracha for a spicy twist. You might also like trying a hearty comfort option like the Sloppy Joe Grilled Cheese Recipe for a cozy variation.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 20 minutes (for sushi rice)
- Total Time: 35 minutes
Equipment You Need
- Vegetable Y-peeler – for thin cucumber slices.
- Bamboo sushi mat – helps roll the sushi tightly.
- Sharp knife – to cut rolls cleanly without squashing.
- Mixing bowl – for seasoning and cooling the rice.
- Rice cooker or pot – to cook sushi rice perfectly.
How to Make Cucumber Wrapped Sushi Roll Recipe?
Prepare the Sushi Rice
Cook the sushi rice according to package instructions. While still warm, gently fold in rice vinegar, sugar, and salt until evenly coated. Let it cool slightly to make it easier to handle.
Slice the Cucumber
Use a Y-peeler to slice the cucumber lengthwise into thin, flexible sheets. These will act as the outer wrap instead of seaweed. Make sure slices are even to avoid tearing when rolling.
Assemble the Rolls
Place a cucumber slice on the bamboo mat, layer with a thin spread of cream cheese, a few slices of avocado, smoked salmon, and a small spoon of sushi rice. Roll tightly using the mat and seal with a little rice.
Cut and Serve
Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife clean between cuts for neat edges. Sprinkle furikake or sesame seeds for garnish if desired.
Additional Tips for Making This Recipe Better
From my own kitchen experience, here’s what makes this recipe shine:
- I always chill the cucumber slices before rolling; it keeps them crisp.
- Use slightly under-ripe avocado for rolls that hold their shape better.
- Spread rice thinly; too much makes rolling difficult.
- I like lightly wetting the knife to prevent sticking when slicing the rolls.
How to Serve Cucumber Wrapped Sushi Roll Recipe?
These rolls look beautiful on a white platter. Arrange them in a neat row and garnish with extra sesame seeds or microgreens. Serve with soy sauce, pickled ginger, or a small dollop of wasabi on the side for an authentic touch.
Nutritional Information
Here’s a rough idea of the nutritional content per serving:
- Calories: 220
- Protein: 10g
- Carbohydrates: 20g
- Fat: 12g
Make Ahead and Storage
Storing
Keep assembled rolls in an airtight container in the fridge for up to 24 hours. Cucumber is best enjoyed fresh, so try to consume them quickly.
Freezing
I don’t recommend freezing cucumber sushi rolls because the cucumber will become watery and lose its crispness.
Reheating
Sushi rolls are best served cold; avoid microwaving as it can make the rice mushy and the cucumber soggy.
Why You’ll Love This Recipe?
If you need a reason to try it, here’s why I enjoy making cucumber wrapped sushi rolls:
- Quick and easy to prepare, perfect for last-minute snacks or entertaining.
- Fresh and light, ideal for a healthy appetizer or meal.
- Highly customizable with different fillings or vegan options.
- Creamy avocado and cream cheese complement the crisp cucumber perfectly.
- No raw fish needed, making it safe for everyone, including kids and pregnant women.
Cucumber Wrapped Sushi Roll Recipe
Ingredients
Method
- Cook the sushi rice according to package instructions. While still warm, gently fold in rice vinegar, sugar, and salt until evenly coated. Let it cool slightly to make it easier to handle.
- Use a Y-peeler to slice the cucumber lengthwise into thin, flexible sheets. These will act as the outer wrap instead of seaweed. Make sure slices are even to avoid tearing when rolling.
- Place a cucumber slice on the bamboo mat, layer with a thin spread of cream cheese, a few slices of avocado, smoked salmon, and a small spoon of sushi rice. Roll tightly using the mat and seal with a little rice.
- Use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife clean between cuts for neat edges. Sprinkle furikake or sesame seeds for garnish if desired.
Notes
- I always chill the cucumber slices before rolling; it keeps them crisp.
- Use slightly under-ripe avocado for rolls that hold their shape better.
- Spread rice thinly; too much makes rolling difficult.
- I like lightly wetting the knife to prevent sticking when slicing the rolls.