Japanese · Lunch
Cucumber Rice Rolls
Chilled sushi rice and thin cucumber ribbons rolled in nori with avocado and pickled radish, finished with soy sauce, rice vinegar seasoning and sesame seeds. A vegan take on Japanese hosomaki, served cold as a light dim-sum-style plate with pickled ginger and wasabi on the side.
$3
25 minsPrep
15 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
369Calories
8.9gProtein
8.4gFat
68.6gCarbs
7.9gSugar
8.6gFiber
1210mgSodium
0mgChol
1.3gSat Fat
852mgPotassium
93mgCalcium
3mgIron
0mcgVitamin B12
14mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Cut the cucumber into thin matchsticks and slice the avocado and pickled daikon into thin strips, keeping piles separate.
2
Simmer
Warm the rice vinegar, sugar and salt in a small saucepan over low heat for 1 minute, stirring until dissolved.
3
Assemble
Lay the nori sheet shiny-side down on a mat, spread the seasoned rice evenly leaving a 1-inch bare strip along the top, arrange cucumber, avocado and daikon strips across the rice, then roll tightly and press to seal.
4
Plate
Let the roll rest seam-side down for 15 minutes, then slice into 8 even pieces with a wet knife, arrange cut-side up, scatter with sesame seeds and serve with soy sauce, pickled ginger and wasabi.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g cucumber
- 7 oz200g cooked sushi rice
- 22 sheet nori
- 3 tbsp3 tbsp rice vinegar
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 11 avocado, sliced thin
- 1.4 oz40g pickled daikon radish
- 2 tsp2 tsp sesame seeds
- 2 tbsp2 tbsp soy sauce, for dipping
- 2 tsp2 tsp pickled ginger, to serve
- 1 tsp1 tsp wasabi, to serve
