Cucumber Recipe

Cook sushi rice

Rinse 2 cups short-grain sushi rice in a fine-mesh sieve under cold running water, stirring with your hand, until the water runs mostly clear (about 2–3 minutes). Drain 10–15 minutes. Combine rinsed rice and 440 ml water in a rice cooker or heavy saucepan. If using a saucepan, bring to a gentle boil, then reduce to low, cover and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.

Season rice

While the rice rests, gently warm 3 tbs rice vinegar, 1 tbs sugar and 1/2 tsp fine sea salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a large shallow bowl (a wooden 'hangiri' if available). Pour the vinegar mixture evenly over the rice. Using a rice paddle or wooden spoon, cut and fold the rice to mix—avoid mashing—while fanning the rice to cool quickly. Continue until rice is sticky, glossy and slightly cooled (room temperature).

Prepare cucumber

Trim the cucumber ends. For a clean, thin filling cut: if using an English cucumber, slice lengthwise into quarters and then cut each quarter into long matchsticks ~3–4 mm wide and 8–10 cm long (about the height of the nori). If preferred, peel alternating strips for texture. Pat the cucumber strips dry with a towel to remove excess moisture so rice doesn't get soggy.

Prepare ume filling

Place 3 tsp umeboshi paste in a small bowl. If the paste is very salty or thick, mix with 1/2 tsp water and 1/2 tsp sesame oil to loosen and mellow the flavor. Taste and adjust; ume paste should be pleasantly tart-salty to complement the cucumber. Optionally stir in 1 tsp toasted sesame seeds for extra nuttiness.

Toast sesame seeds (if not pre-toasted)

If using untoasted sesame seeds, warm a small dry skillet over medium heat and toast 1 tsp seeds, stirring, until fragrant and lightly golden (30–60 seconds). Remove immediately to cool.

Assemble hand rolls

Have your toasted nori sheets ready. Working with one sheet at a time, place a nori sheet shiny side down (matte side up) with the long edge closest to you. Wet your fingers lightly with water to prevent sticking. Spread about 3/4 cup of seasoned sushi rice in a short oblong mound along the near edge of the nori, leaving ~2 cm border at the near edge and top corner furthest from you. Lightly press rice to adhere but keep it airy. Spread about 3/4 to 1 tsp of the umeboshi paste along the center of the rice mound (adjust to taste). Lay 6–8 cucumber matchsticks on top of the ume paste. Add a shiso leaf if using. Sprinkle a pinch of toasted sesame seeds over the filling.

Roll into cone

Using the near edge of nori with the rice and fillings, fold the lower-left corner up toward the center and roll into a cone shape, tucking the filling as you roll so the seam sits on the back. Seal the seam by moistening the bare nori edge with a little water so it sticks. Repeat with remaining sheets, rice and fillings to make 4 hand rolls.

Serve

Arrange hand rolls on a plate seam-side down. Serve immediately with soy sauce or tamari for dipping and pickled ginger on the side. Hand rolls are best eaten fresh so the nori remains crisp.