Japanese or English cucumbers may seem like a splurge, but they are definitely worth it for these single feature rolls. If using garden cucumbers, peel away the bitter skins.
- Prep Time
- Makes 4 Rolls (24 pieces)Servings
- 2 cups prepared Traditional Sushi Rice
- 4 sheets nori (4- x 7-inch)
- 1 teaspoon tahini
- 4 fresh mint leaves
- 2 Japanese cucumbers or 1 English small cucumber, deseeded and cut into matchstick strips
- 1 teaspoon sesame seeds, toasted
1. Place 1 sheet of the nori rough side facing upwards horizontally on a bamboo rolling mat. Wet your fingertips in water then spread about ½ cup of prepared Sushi Rice in a thin, even layer across the bottom ¾ of the nori.
2. Smear ¼ teaspoon of tahini across the rice. Tear a mint leaf and sprinkle pieces on the rice. Arrange ¼ of the cucumber sticks horizontally in the center of the rice. The cucumber should extend the length of the nori. Sprinkle ¼ teaspoon of sesame seeds over the top.
3. Dip your fingertips in water again. Place your thumbs underneath the bamboo rolling mat. Fold the bottom of the mat so that the bottom edge of the nori fits just over the cucumbers. (Do not allow the edge of the mat to get stuck in the fold!)
4. Lift the edge of the mat. (The nori should stay in place.) Continue rolling until the roll is complete. Gently shape the roll into a rectangle by pressing your forefingers on top of the mat while simultaneously pressing your thumbs and middle fingers into the sides.
5. Allow the rolls to rest seam side down on a cutting board. Meanwhile, repeat the steps to complete the remaining rolls. Cut each roll into 6 pieces using a very sharp knife dipped in water. Serve immediately.
Recipe posted with permission from Vegetarian Sushi Secrets: 101 Healthy and Delicious Recipes.