Cucumber Roll Recipe

Rinse and cook rice

Place 1.5 cups sushi rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until the water runs clear (about 2–3 minutes). Drain 10–15 seconds. Transfer rice to a rice cooker or small saucepan. Add 1.8 cups water. If using a rice cooker, cook according to the cooker. If using a saucepan, bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Season rice

Meanwhile, in a small bowl combine 3 tbsp rice vinegar, 1 tbsp granulated sugar, and 1/2 tsp fine sea salt; stir until sugar and salt dissolve. Transfer hot cooked rice to a wide shallow bowl or wooden hangiri if available. Pour the vinegar mixture evenly over the rice. Using a wooden or plastic spatula, gently fold the rice (do not mash) while fanning or allowing steam to escape until rice is slightly glossy and close to room temperature (about 5–8 minutes). Cover with a damp towel to keep moist.

Prepare nori

Place a sheet of nori, shiny side down, on the bamboo mat. If your nori sheets are full-size and you prefer smaller rolls, you can cut each sheet in half crosswise before assembling.

Prepare cucumber

If using a regular cucumber, cut off both ends and slice lengthwise into quarters, removing seeds with a small spoon if very watery; if using English cucumber, trim ends and slice into long 1/4-inch-wide batons (approximately 3–4 inches long). Pat dry on paper towel to remove excess moisture.

Assemble roll (classic inside rice)

Wet your hands in the small bowl of water to prevent rice sticking. Take about 3/4 cup of seasoned rice and gently spread it in an even layer over the nori, leaving a 1-inch strip along the top edge bare to seal. The rice layer should be about 1/4-inch thick. If you prefer an inside-out (uramaki) roll with rice outside, see the alternate note below.

Add fillings

About 1 inch from the bottom edge of the nori (closest to you), place a thin line of 1 tbsp softened cream cheese across the width (optional). Lay two or three cucumber batons on top of the cream cheese. Sprinkle 1 tsp toasted sesame seeds and 1 tsp finely chopped chives over the cucumber for flavor.

Roll and seal

Lift the bottom edge of the bamboo mat and begin to roll it away from you, tucking the filling in and applying gentle, even pressure with the mat to form a tight cylinder. Continue rolling until the bare nori strip meets the roll; wet the strip lightly with water and finish sealing. Let the roll rest seam-side down for a minute to set.

Slice

Using a very sharp knife dipped in water and wiped dry between cuts, slice the roll into 6–8 even pieces. For clean cuts, press gently rather than sawing. Wipe the knife after every 2 slices if rice sticks.

Finish & serve

Arrange cucumber rolls on a plate, sprinkle a few extra toasted sesame seeds and remaining chives on top. Serve with soy sauce, wasabi, and pickled ginger on the side.

Alternate: Inside-out (uramaki) method

If you want rice on the outside: place plastic-wrapped bamboo mat shiny-side up, place nori on plastic, spread rice directly onto nori covering fully, sprinkle sesame seeds on rice, flip the nori so rice faces down onto the plastic, then add fillings on nori and roll as above. Peel away plastic before slicing.

Keep a small bowl of water nearby to wet your hands and the knife between cuts — this prevents sticking and helps with clean slices. Cover the bamboo mat with plastic wrap to keep it clean and prevent rice from embedding in the mat.