Cucumber Sushi Rolls Recipe

Make Cucumber Sushi Rolls Recipe: crisp cucumber, seasoned sushi rice, and toasted sesame — roll, slice, and serve in under an hour.

Ingredients

• 1 cup (200 g) sushi rice, rinsed until water runs clear
• 1 1/4 cups (300 ml) cold water for cooking the rice
• 3 tablespoons (45 ml) unseasoned rice vinegar, at room temperature (68–72°F / 20–22°C)
• 1 1/2 tablespoons (18 g) granulated sugar
• 1 teaspoon (6 g) kosher salt
• 1 medium English cucumber (about 10 oz / 280 g), ends trimmed, seeded, and cut into 3-inch (7.5 cm) long thin matchsticks
• 1 small ripe avocado (about 5 oz / 140 g), peeled, pitted, and cut into 3-inch (7.5 cm) long thin slices (optional)
• 4 full sheets nori (dried seaweed), about 7 x 8 inches (18 x 20 cm)
• 2 teaspoons (6 g) toasted white or black sesame seeds
• 1/4 cup (60 ml) soy sauce, for serving
• 2 tablespoons (30 g) pickled ginger, for serving (optional)
• 1 teaspoon (5 g) prepared wasabi paste, for serving (optional)
• 1/4 cup (60 ml) cool water mixed with 1 teaspoon (5 ml) rice vinegar, for dipping fingers while shaping rice

Instructions

Step 1: Rinse, soak, cook, and season the sushi rice

Start by rinsing the sushi rice under cold running water in a fine-mesh strainer, gently rubbing the grains with your fingers until the water runs mostly clear; drain well and transfer the drained rice to a small saucepan, cover with the measured cold water and let it sit to soak so the grains hydrate evenly. Cook covered, then let it steam off heat until tender. While hot, move the rice into a wide non-metallic bowl and gently spread it to increase surface area. In a small ceramic bowl dissolve rice vinegar, sugar, and salt, then drizzle the cooled dressing over the hot rice and use a rice paddle with a slicing-and-lifting motion to fold and fan until the rice is glossy, sticky, and slightly warmer than room temperature. Cover the bowl with a slightly damp towel to keep it from drying.

Step 2: Trim and cut the cucumber (and optional avocado) into neat matchsticks and slices

Trim the cucumber ends, halve into 3-inch sections, scoop out seeds with a small spoon so the pieces stay crisp and dry, then slice each section into very thin 1/8-inch matchsticks that stack cleanly. If using avocado, peel and pit it and cut into similar-length, even slices—keep them snug and uniform so the roll assembly will be tidy. Arrange the prepared cucumber matchsticks and avocado slices into neat piles on a small plate, and keep a shallow ceramic bowl of cool water mixed with rice vinegar nearby for dampening fingertips while shaping rice.

Step 3: Set up the rolling station and build the nori layer with rice and fillings

Lay a bamboo sushi mat wrapped tightly in plastic wrap on the marble surface and place one nori sheet shiny side down with the long edge facing you. Dip your fingertips in the small bowl of cool vinegar water, take an even portion of seasoned rice and distribute it in a thin, consistent layer across the nori leaving a ¾-inch strip of bare nori at the far edge. Press gently so the grains cling without being smashed, then dust with a small pinch of toasted sesame seeds and arrange a tidy line of cucumber matchsticks (and avocado, if using) about an inch from the near edge—aim for a compact, ½–¾-inch high filling ridge so the roll will form a uniform cylinder.

Step 4: Roll, seal, and shape uniform sushi logs

Lift the mat edge with your thumbs, tuck the near nori edge over the fillings and roll away from you, using the mat to compress the log evenly as you go until the bare strip meets and seals; lightly moisten the bare edge to finish the seal, then rest the completed roll seam-side down on a clean cutting board. Repeat the same measured assembly with the remaining sheets to yield four uniform rolls. Keep the same bamboo mat, rice paddle, and small ceramic water bowl visible and consistent across assemblies so the scene reads as a single session of work.

Step 5: Trim, slice, arrange, and serve the cucumber sushi rolls

Dampen a very sharp knife and trim the ragged ¼-inch ends from each roll, then cut each log in half and each half into three equal pieces to make neat bite-sized rounds—wipe and rewet the blade between cuts for clean edges. Arrange the cut sushi pieces cut-side up on a long, low rectangular serving plate so the spiraled rice and clean cucumber core read clearly; sprinkle any remaining toasted sesame seeds over the tops and place small dipping dishes of soy sauce with pickled ginger and a dab of wasabi alongside. Serve immediately for best texture.

Notes

• Rinse sushi rice until water runs clear to avoid gummy texture.
• Pat cucumber and avocado dry to prevent soggy rolls.
• Keep a small bowl of vinegar water to dampen fingers while handling rice.
• Use a very sharp, dampened knife and wipe between cuts for clean slices.
• Wrap bamboo mat in plastic wrap for easy cleanup and consistent rolling.