Cucumber Roll Recipe

Cook and season rice

If you don't already have cooked sushi rice, rinse 1 1/2 cups short-grain rice under cold water until water runs clear, then cook with 1.8 cups water (follow your rice cooker or stovetop method). While rice is hot, combine rice vinegar (3 tbs), sugar (1 tsp) and salt (1 tsp) in a small pan over low heat just until sugar dissolves; do not boil. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula using cutting-and-fanning motions until rice is slightly glossy. Let rice cool to room temperature (20–30 minutes). This yields ~2 cups seasoned rice.

Prepare cucumber

Trim cucumber ends. Option A (thin ribbon outside): Use a vegetable peeler to shave long thin ribbons from the cucumber lengthwise, leaving the seed core intact; reserve the peeled cucumber core for inside the roll and slice into thin matchsticks. Option B (cucumber outside without ribbons): halve the cucumber lengthwise, scoop seeds and slice halves into long thin planks. For this recipe (cucumber and seaweed outside), use peeled ribbons for wrapping.

Prepare avocado and scallion

Halve avocado, remove pit, peel and slice into long thin strips. Slice green onions into long thin matchsticks (use the white and light green parts). Toss avocado gently with lemon juice (0.5 tbs) to prevent browning.

Make mayo seasoning

In a small bowl mix mayonnaise (2 tbs) with toasted sesame oil (0.5 tsp). This will be used sparingly inside the roll or as a drizzle.

Prepare work surface

Place the plastic-wrapped bamboo sushi mat on your work surface. Keep a small bowl of water nearby to wet your fingers (prevents rice sticking). Have a sharp knife on hand.

Lay cucumber ribbons

Lay 3–4 long cucumber ribbons side-by-side on the plastic wrap, overlapping slightly to form a rectangle roughly the width of a nori sheet. The shiny (outer) side of the cucumber should face down so the matte side will face outward on the finished roll.

Place nori and rice

Place one nori sheet, rough side up, on top of the cucumber ribbons (so the nori will be inside the roll, between cucumber and rice). Wet your hands and spread about 1/2 cup seasoned sushi rice evenly over the nori, leaving a 1/2-inch strip at the far edge without rice to seal.

Add fillings

Along the near edge of the nori (closest to you), arrange a thin line of cucumber matchsticks (from core), 3–4 avocado strips, and a few green onion matchsticks. Dot a small amount (about 1 tsp) of the mayo mixture along the filling line if using. Sprinkle a pinch of toasted sesame seeds.

Roll tightly

Lift the edge of the bamboo mat and begin to roll away from you, pressing gently but firmly to create a tight cylinder so the cucumber ribbons wrap around the outside. Use the mat to compress the roll and seal the exposed nori edge with a little water if needed.

Finish and slice

Using a very sharp, wet knife, trim the ends of the roll and cut into 6–8 even pieces. Wipe the knife between cuts with a damp cloth to keep slices clean. Arrange cut pieces seam-side down so the cucumber outside remains intact.

Sprinkle the rolls with toasted sesame seeds. Serve immediately with soy sauce, pickled ginger and wasabi on the side.