Special Cucumber Roll Recipe

Rinse and cook rice

Place the 1.5 cups short-grain sushi rice in a fine-mesh sieve and rinse under cold running water, swirling, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Transfer rice to a medium pot with 1.8 cups water, cover, and bring to a gentle boil over medium heat. Once boiling, reduce to low, simmer covered for 12 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice

While rice cooks, combine 3 tbs rice vinegar, 1.5 tbs sugar and 1 tsp fine sea salt in a small bowl; stir until dissolved. Transfer hot cooked rice to a large shallow bowl (a wooden hangiri or wide bowl is ideal). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, gently fold and cut through the rice to mix while fanning or letting cool slightly until the rice is shiny and just slightly warm (about 5–8 minutes). Cover with a damp cloth to keep it moist until assembly.

Prepare cucumber wrap: wash and dry the English cucumber. Trim 1/4 inch off both ends. Using a vegetable peeler or mandoline set to a thin setting, slice lengthwise into long thin sheets about 1/16–1/8 inch thick. Continue rotating the cucumber to produce 6–8 long strips suitable for wrapping (you want flexible sheets). Pat strips dry with paper towel to remove excess moisture.

If you prefer a nori interior: lightly toast 2 nori sheets over a low flame for a few seconds each side or use them as-is. Cut each nori sheet in half lengthwise to roughly match the cucumber wrap length.

Prepare interior fillings: julienne or flake 4 oz crab sticks (or cooked crab meat) into long thin pieces. Slice 1/2 avocado into long strips, and cut 2 oz cream cheese into thin matchsticks if using. Set fillings nearby.

Make spicy mayo: in a small bowl mix 2 tbs mayonnaise with 1/2 tsp sriracha (or to taste). Stir until smooth.

Lay the plastic-wrapped bamboo sushi mat on your work surface. Place one cucumber sheet (or a half nori over a cucumber sheet) with the long side facing you. Moisten your hands with water mixed with a little rice vinegar (to prevent sticking) and take about 3/4 cup of seasoned rice. Gently spread a thin, even layer of rice over the cucumber sheet leaving a 1/2-inch border at the far edge.

Down the center of the rice layer place a line of fillings: about 2 oz (half) of the crab, 2–3 avocado strips, and a few cream cheese sticks if using. Drizzle about 1/2–1 tsp of the spicy mayo along the line of fillings.

Using the bamboo mat, start to roll the cucumber over the fillings, tucking as you go to form a tight cylinder. Apply gentle pressure with the mat to shape the roll, sealing the edge of the cucumber with a dab of water if needed. Repeat to make 6–8 rolls depending on cucumber length and rice distribution.

If you used nori, the nori should be inside the cucumber or under rice; adjust rolling to ensure nori adheres and seals.

Trim and slice: using a very sharp, wet knife, trim the ends of each roll for clean edges and then cut each roll into 6–8 even pieces. Wipe the knife between cuts to keep slices neat.

Garnish: arrange pieces on a platter, sprinkle toasted sesame seeds over the top, and drizzle additional spicy mayo if desired. Serve with soy sauce, wasabi, and pickled ginger on the side.

Storage: consume fresh within 4 hours for best texture. If storing, wrap tightly in plastic wrap and refrigerate up to 24 hours (cucumber will soften over time).