Description
Light and refreshing cucumber sushi rolls filled with fresh vegetables and imitation crab. An easy summer snack perfect for quick lunches or entertaining.
Ingredients
- 1 cup short grain sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 2 large English cucumbers
- 1 medium carrot, julienned
- 1/2 cup thinly sliced red bell pepper
- 1 avocado, sliced
- 1/2 cup cooked shelled edamame
- 1/2 cup imitation crab, shredded
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame seeds
Instructions
- Rinse the sushi rice under cold water until the water runs mostly clear. Combine with water in a pot and bring to a boil over medium heat.
- Reduce heat to low, cover, and cook for 15 minutes until the water is absorbed. Remove from heat and let sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice and let it cool to room temperature.
- Slice each cucumber lengthwise into thin wide strips using a vegetable peeler or mandoline. Lay the strips flat on a clean surface, slightly overlapping to form a rectangle.
- Spread a thin layer of sushi rice across the cucumber base, leaving a small border at one end.
- Arrange carrot, red bell pepper, avocado slices, edamame, and shredded imitation crab in a line across the center.
- Carefully roll the cucumber and rice over the filling, pressing gently to form a tight roll.
- Slice each roll into bite sized pieces using a sharp knife. Wipe the knife clean between cuts for neat slices.
- Sprinkle sesame seeds on top and serve with soy sauce for dipping.
Notes
- Use firm cucumbers and avoid overfilling to keep the rolls tight and easy to slice.
- Chilling the rolls for 10 minutes before cutting helps them hold their shape.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Snack
- Method: Rolling
- Cuisine: Asian-inspired