Cucumber Wrapped Sushi
User Reviews
4.8
18 reviews
Excellent
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Prep Time
45 mins
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Total Time
45 mins
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Servings
15 sushi
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Calories
75 kcal
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Course
Main Course, Appetizer
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Cuisine
Japanese
Cucumber Wrapped Sushi
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This easy and fun Cucumber-Wrapped Sushi makes a great appetizer for your holiday party or any get-together. Top it with ikura (salmon roe), hamachi (yellowtail), tuna, and amaebi (sweet shrimp). You can also customize it with your favorite creative toppings!
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Ingredients
- 2 Japanese or Persian cucumbers (or 1 English cucumber)
- 3–4 cups sushi rice (cooked and seasoned) (see my recipe for How to Make Sushi Rice)
For the Toppings of Your Choice
- 4 oz sashimi-grade tuna (maguro)
- 10 sashimi-grade shrimp (amaebi)
- 4 oz sashimi-grade salmon
- 4 oz sashimi-grade yellowtail (hamachi)
- 4 Tbsp ikura (salmon roe)
For the Garnish
- 10 shiso leaves (perilla/ooba)
- 1 green onion/scallion (chopped)
- 1 lemon (sliced into small triangles)
- 1 bunch kaiware daikon radish sprouts
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Instructions
- Gather all the ingredients. I also use a 1¾-inch (4.5-cm) round cookie cutter.
To Prepare the Fillings
- Dice 4 oz sashimi-grade tuna (maguro) and lightly marinate the tuna with chopped green onion/scallion, soy sauce, and sesame oil.
- Slice 2 Japanese or Persian cucumbers with a peeler to make long, thin strips.
To Assemble
- Place 10 shiso leaves (perilla/ooba) on a serving platter. Dip a cookie cutter in a bowl of water (so the rice doesn‘t stick) and place it on top of a shiso leaf. With 3–4 cups sushi rice (cooked and seasoned), stuff some sushi rice into the cookie cutter halfway up. Remove the cutter gently. Roll the sushi cylinder with one strip of cucumber to measure the circumference of the circle.
- Make slits at the end of the cucumber strip with a knife as you see below. Now you can interlock the strips around the rice.
- Fill the cucumber-wrapped sushi cups with your favorite toppings. For the 10 sashimi-grade shrimp (amaebi), I place a couple of pieces from the outer edges to the center of each cucumber cup, so it looks like a flower.
- Slice 4 oz sashimi-grade salmon and 4 oz sashimi-grade yellowtail (hamachi) perpendicular to the muscle (the white line you see in the fish) and place a few slices in each cucumber cup.
- Place the tuna mixture in some cucumber cups. Use 4 Tbsp ikura (salmon roe) to fill other cucumber cups. Place on a serving platter. Garnish the Cucumber Sushi as you like with 1 lemon, 1 green onion/scallion (chopped), and a few sprouts from 1 bunch kaiware daikon radish sprouts. Serve immediately.
To Store
- I don‘t recommend keeping sashimi-grade fish and shrimp longer than 24 hours. Keep them refrigerated until serving.
Nutrition Information
Show Details
Calories
75kcal
(4%)
Carbohydrates
8g
(3%)
Protein
7g
(14%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
28mg
(9%)
Sodium
36mg
(2%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
216IU
(4%)
Vitamin C
5mg
(6%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15sushi
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 36mg | 2% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 216IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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