Cucumber Sushi
4 servings
15 minutes
Sushi is a general term that refers to a combination of rice and some products. The shape is not important. The three main components in making sushi are rice, rice vinegar and nori seaweed. But first things first. Let's make sushi with cucumber filling.
1
Sushi starts with rice. The ideal type is short-grain. There is no need to buy special rice for making sushi. The main principle of rice quality is that the fewer broken grains in the mass, the higher the quality.
- Rice: to taste
2
Principle #1: Water is one and a half centimeters above. Rinse the rice thoroughly several times to remove all the so-called 'milky' water. Properly balance the liquid and rice. The grains should be cooked to absorb all the water without needing to be drained in a sieve. Spread the rice evenly in the pot and pour water so that it is one and a half centimeters above the rice level. Set on high heat and bring to a boil. Do not add salt! Just before boiling, stir with a wooden spatula to prevent sticking, then reduce heat from maximum to 30%. Cook for 12 minutes. The rice should not be sticky.
- Rice: to taste
3
We take two cucumbers. One is first sliced into plates, then into sticks. The second is cut into cubes. We toast sesame seeds in a dry pan until golden-brown.
- Cucumbers: 2 pieces
- Sesame oil: to taste
4
Preparing the mat. We wrap food film around the sharp edges. We angle the film diagonally and wrap it around the soft edges.
5
Principle #2: Prepare the rice! Place the rice in a bowl. Season with a special liquid called sushi vinegar while the grains are hot. Mix with short movements. After this, the rice becomes sticky. Sushi should be made when the rice is warm.
- Rice Vinegar for Sushi: 1 tablespoon
6
Nori is another important component. Seaweed has two surfaces: one is shiny and smooth, the other is matte and ridged. We fold the nori sheet in half and tear it evenly.
- Dry seaweed nori: to taste
7
Place the nori sheet on the mat with the ridged side facing you. Wet your hands to prevent the rice from sticking. Spread it over the nori surface with your thumbs. Do not press the rice! Leave a thin strip of seaweed at the top and bottom for sealing.
- Rice: to taste
8
Let's prepare sushi with seaweed on the outside. Place cucumber slices almost in the middle of the rice, closer to yourself. Tuck your thumbs under the mat. The bottom edge of the nori should be thrown over the cucumbers and stuck to the rice. Hold the filling with your fingers. Press down. Fold again and press to secure. Roll at a slight angle, throw the mat forward, and distribute pressure with your fingers. The seam of the free strips of seaweed should be at the bottom. Remove from the mat, cut in half. Wet the knife and cut both rolls simultaneously into three pieces with sawing motions. Trim the edges.
- Cucumbers: 2 pieces
9
Let's prepare sushi with seaweed inside. Place the nori sheet on the mat. Wet your hands with water. Lay down the rice, completely covering the seaweed with rice. Sprinkle with sesame seeds. Flip the sheet rice side down. Place the cucumber almost in the middle of the rice — a bit closer to yourself. Repeat the sushi forming technique. Remove from the mat and cut in half. Wet the knife and cut both rolls simultaneously into three pieces using sawing motions. Trim the edges.
- Dry seaweed nori: to taste
- Rice: to taste
- Sesame oil: to taste
- Cucumbers: 2 pieces
10
Principle #3: Prepare the sauce correctly! Before eating sushi, put some wasabi in an empty bowl and add a drop of soy sauce. Mix with chopsticks until smooth. Add more soy sauce to taste. Enjoy your meal!