Cucumber Wrapped Sushi
Elegant sushi rice cups wrapped in thin cucumber ribbons and topped with sashimi-grade fish, ikura and shrimp. Recipe by Namiko Chen of Just One Cookbook.
⏱️ Prep: 45 min🍽️ Makes 15
Ingredients
| 2 | Persian/Japanese cucumbers (or English cucumbers) | |
| 3-4 cups | 720–960 ml | sushi rice (or regular Japanese steamed rice) |
| 115 g | sashimi grade salmon | |
| 115 g | sashimi grade yellowtail | |
| 115 g | sashimi grade tuna | |
| 4 Tbsp | 60 ml | ikura (salmon roe) |
| 10 | sashimi grade shrimp (amaebi) | |
| 10 | shiso leaves (ooba) | |
| 1 | green onion/scallion | |
| 1 | lemon | |
| — | kaiware radish sprouts (for garnish) |
Instructions
- Slice the cucumber with a peeler into long thin strips.
- Place shiso leaves on a serving platter and set a round cookie cutter on top of a leaf. Pack sushi rice into the cutter about halfway and remove the cutter gently. Roll a cucumber strip around the rice cylinder to measure the circumference.
- Make slits at the ends of the cucumber strip so you can interlock the strip around the rice.
- Fill the cucumber-wrapped sushi with your favorite toppings. For tuna, dice it and lightly marinate with scallion, soy sauce and sesame oil, then spoon into the cup.
- For shrimp (amaebi), arrange a couple of pieces from the outer edge to the center so it looks like a flower.
- Slice the sashimi-grade fish perpendicular to the muscle and place a few slices in the cup.
- Garnish with lemon and radish sprouts. Serve immediately.
Equipment: a round cookie cutter (about 1 3/4 inch / 4.5 cm diameter). Ingredient amounts are rough estimates.