Cucumber Carrot Sushi Rolls are a refreshing, light, and healthy alternative to traditional sushi. They’re perfect for a vegetarian option or as a snack. These rolls are easy to make, packed with crisp veggies, and are a great introduction to sushi-making for beginners. Here’s how you can make them:
Ingredients:
- 1 cup sushi rice (short-grain rice)
- 1 1/4 cups water (for cooking rice)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 large cucumber
- 2 medium carrots
- 4 sheets nori (seaweed)
- 1/4 cup soy sauce (for dipping)
- 1 tbsp sesame seeds (optional, for garnish)
- Pickled ginger (optional, for serving)
Instructions:
1. Cook the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps the rice stick together.
- In a medium saucepan, combine the rinsed rice and water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is fully cooked and the water is absorbed.
- Once cooked, remove the rice from heat and let it sit, covered, for 10 minutes to steam.
- In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let it cool to room temperature.
2. Prepare the Vegetables:
- Peel the cucumber and cut it into thin matchstick-sized strips. If you prefer, you can scoop out the seeds before slicing to reduce excess moisture.
- Peel the carrots and cut them into thin matchstick-sized strips as well. You can use a julienne peeler or a sharp knife for this.
3. Assemble the Sushi Rolls:
- Place a bamboo sushi rolling mat (or a clean kitchen towel) on a flat surface.
- Place a sheet of nori (shiny side down) on the mat.
- Wet your hands with water (to prevent sticking) and spread a thin, even layer of cooled sushi rice over the nori, leaving about 1 inch at the top of the nori sheet uncovered. Press the rice down gently to pack it into place.
- Lay a few strips of cucumber and carrot horizontally across the center of the rice.
4. Roll the Sushi:
- Carefully lift the edge of the bamboo mat closest to you and begin rolling the sushi away from you, gently pressing it into a log shape. Use the mat to keep the roll tight, but not too tight to avoid squeezing the ingredients out.
- Once you’ve reached the exposed edge of the nori, moisten it with a little water to seal the roll.
5. Slice the Rolls:
- Use a sharp knife to slice the roll into 6-8 bite-sized pieces. It helps to wet the knife between cuts to prevent sticking.
6. Serve:
- Arrange the sushi rolls on a plate and sprinkle with sesame seeds, if desired.
- Serve with soy sauce for dipping and pickled ginger on the side.
Tips:
- Variations: You can add other vegetables like avocado, bell pepper, or even thin slices of mango for a different twist.
- Spicy Option: If you like a little heat, drizzle some sriracha or spicy mayo over the rolls or mix it into the rice.
- Rice Substitution: If you don’t have sushi rice, you can use short-grain rice or even regular white rice, but it won’t have quite the same texture or stickiness.
These Cucumber Carrot Sushi Rolls are fresh, crunchy, and full of vibrant flavors. Perfect for a light meal or a fun snack, they’re a great way to enjoy sushi at home without any fuss!