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Cucumber Wrapped Sushi Roll Recipe
Ben Carraoli

Cucumber Wrapped Sushi Roll Recipe

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.
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Total Time 35 minutes
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.