Cucumber Sushi Rolls are refreshing, crisp vegetarian sushi rolls that showcase the clean, cool flavor of fresh cucumber wrapped in perfectly seasoned sushi rice and nori seaweed. These light and healthy rolls offer all the satisfaction of traditional sushi with a focus on the natural sweetness and crunch of cucumber, making them perfect for vegetarians, sushi beginners, or anyone who loves fresh, clean flavors. Each roll delivers a delightful contrast between the tender sushi rice, crispy nori, and the refreshing bite of cucumber, all brought together with traditional accompaniments like soy sauce, wasabi, and pickled ginger. Whether served as an appetizer, light lunch, or part of a larger sushi spread, these cucumber rolls are surprisingly satisfying and incredibly refreshing.
Serves: 4 people (makes 24 pieces)
Total Cooking Time: 1 hour 15 minutes (includes rice cooling time)
Prep Time: 45 minutes
Rice Cook Time: 20 minutes
Assembly Time: 10 minutes
Nutritional Information per Serving (6 pieces):
- Calories: 185
- Protein: 4g
- Fat: 1g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 4g
- Sodium: 485mg
- Iron: 1.2mg
- Vitamin K: 8mg
- Folate: 18mg
- Iodine: 15mg
- Manganese: 0.8mg
What You Will Need
For the Sushi Rice:
- 1.5 cups short-grain sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Rolls:
- 4 sheets nori (seaweed sheets)
- 1 large English cucumber, julienned
- 1 tablespoon sesame seeds (optional)
- 1/4 cup mayonnaise (optional for spicy version)
- 1 teaspoon sriracha (optional for spicy version)
For Serving:
- Soy sauce for dipping
- Wasabi paste
- Pickled ginger (gari)
- Extra sesame seeds for garnish
Essential Equipment:
- Bamboo sushi mat (makisu)
- Sharp knife
- Small bowl of water for hands
- Clean kitchen towel
Preparing Perfect Sushi Rice
Rinse the sushi rice in cold water until the water runs clear, about 5 to 6 rinses. This removes excess starch that can make the rice too sticky. In a medium saucepan with a tight-fitting lid, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
Making the Sushi Vinegar
While the rice cooks, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over low heat, stirring constantly, until the sugar and salt completely dissolve. Do not let it boil. Remove from heat and let cool to room temperature. This seasoned vinegar is what gives sushi rice its distinctive flavor.
Seasoning the Rice
When the rice is done cooking, remove it from heat and let it stand covered for 10 minutes. Transfer the hot rice to a large, shallow bowl and gradually add the cooled vinegar mixture while gently folding it in with a wooden spoon. Fan the rice while mixing to cool it quickly and give it a glossy appearance.
Cooling the Rice Properly
Continue fanning and gently mixing until the rice reaches room temperature and has a slight sheen. The rice should be sticky enough to hold together but not mushy. Cover with a damp towel and let it rest while you prepare the cucumber. Proper rice temperature is crucial for good sushi.
Preparing the Cucumber
Wash the English cucumber thoroughly and pat dry. Using a sharp knife, cut off both ends, then slice the cucumber lengthwise into thin strips about 1/4-inch thick and 4 inches long. The strips should be uniform in size so they roll evenly. Remove any large seeds if necessary, though English cucumbers typically have small, edible seeds.
Setting Up Your Rolling Station
Place the bamboo sushi mat on a clean, flat surface with the bamboo strips running horizontally. Have a small bowl of water nearby for keeping your hands moist, which prevents the rice from sticking to your fingers. Keep a clean, damp towel handy for wiping your knife between cuts.
Preparing the Nori
Place one sheet of nori shiny side down on the bamboo mat, with the longer edge facing you. The rough side should face up, as this helps the rice stick better. Make sure the nori sheet is centered on the mat with about an inch of mat visible on all sides.
Spreading the Rice
With wet hands, take about 3/4 cup of sushi rice and gently spread it evenly over the nori, leaving about 1 inch of nori uncovered at the top edge. The rice layer should be thin and even, about 1/4-inch thick. Do not press down hard – just spread gently to maintain the rice’s texture.
Adding the Cucumber Filling
Arrange 3 to 4 cucumber strips horizontally across the rice, about 1 inch from the bottom edge. The cucumber should run the full width of the nori sheet. If making spicy cucumber rolls, mix the mayonnaise with sriracha and drizzle a small amount over the cucumber before rolling.
Rolling the Sushi
Using the bamboo mat as a guide, start rolling from the bottom edge, using your thumbs to lift the mat and your fingers to keep the filling in place. Roll tightly but gently, applying even pressure. When you reach the uncovered nori edge, wet it lightly with water to help seal the roll.
Sealing and Shaping
Once rolled, use the bamboo mat to gently squeeze and shape the roll, ensuring it is tight and evenly rounded. Let the completed roll rest seam-side down for a few minutes to help it hold its shape. The roll should be firm but not compressed so hard that rice squeezes out.
Cutting Perfect Pieces
Using a very sharp knife dipped in water, cut the roll into 6 equal pieces with a gentle sawing motion. Clean the knife with a damp towel between cuts to prevent rice from sticking and tearing the nori. Cut with confidence in one smooth motion rather than multiple small cuts.
Repeat the Process
Continue making rolls with the remaining nori sheets, rice, and cucumber until all ingredients are used. You should have 4 complete rolls totaling 24 pieces. Arrange the pieces cut-side up on a serving platter, showing off the beautiful spiral pattern.
Final Presentation
Arrange the cucumber sushi rolls on a clean serving platter with small dishes of soy sauce, wasabi, and pickled ginger alongside. Sprinkle sesame seeds over the rolls for extra flavor and visual appeal. Provide chopsticks or allow guests to eat with their hands, which is perfectly acceptable for sushi.
Serving Suggestions and Etiquette
Serve immediately for the best texture, as nori can become chewy if left sitting too long. Mix a small amount of wasabi into the soy sauce for dipping, or apply wasabi directly to each piece. The pickled ginger is meant to cleanse the palate between different types of sushi.
Storage and Make-Ahead Tips
Cucumber sushi rolls are best eaten fresh but can be stored in the refrigerator for up to 4 hours. Cover tightly with plastic wrap to prevent the rice from drying out. Do not freeze, as this will ruin the texture of both the rice and cucumber.
Variations to Try
Add thin slices of avocado along with the cucumber for extra richness. Try different vegetables like julienned carrots, bell peppers, or sprouts. For added protein, include thin omelet strips or cooked shrimp. Create an inside-out roll by placing rice on the outside and nori on the inside.
Common Rolling Mistakes
Avoid overfilling the rolls, which makes them difficult to close and cut. Do not make the rice layer too thick, as this overwhelms the filling. Keep your knife sharp and clean for neat cuts. Do not roll too loosely, or the pieces will fall apart when cut.
Tips for Success
Practice makes perfect with sushi rolling, so do not be discouraged if your first attempts are not perfect. Keep your hands wet when handling rice to prevent sticking. Use sushi-grade short-grain rice for the best texture and flavor. Take your time with each step, especially when learning the rolling technique.
