Cucumber Rolls Recipe By Tasty Food

CUCUMBER ROLLS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together cream cheese, smoked salmon, dill, garlic powder, and black pepper.
• Using a vegetable peeler or mandoline, peel the cucumbers lengthwise into thin slices. Discard the outer peel.
• Pat the peeled cucumber slices with paper towels to absorb any excess moisture.
• Spread a small spoonful of filling over a cucumber slice.
• Starting from one end, tightly roll the cucumber into a spiral. Repeat with remaining cucumber slices and filling.
• Enjoy!

CUCUMBER ROLL

Steps:

• Place the apple cider vinegar, water, sugar, and salt in a small, heatproof bowl. Microwave until the sugar has dissolved- about 2 minutes.
• Place the carrots in a large jar or other airtight container. Pour over the liquid mixture and transfer the carrots to the fridge to cool for at least ten minutes.
• Combine all of the ingredients in a small bowl. Set aside until ready to use.
• Rinse the rice until the water runs clear- about 2 minutes.
• If using a rice cooker, add the rice and water and cook according to the manufacturer's instructions.
• If using the stovetop, add the rice and water and bring to a boil. Reduce the heat to low and cover. Simmer on low for 15 minutes, then turn off the heat and allow the rice to sit for 10 minutes.
• Combine the rice vinegar, sugar, and salt in a small, microwave safe bowl. Microwave until the sugar and salt have fully dissolved- about 1 minute.
• Pour the mixture over the rice and stir the rice constantly for 5-7 minutes, or until it is cool to the touch. Cover with a damp towel and set aside until ready to use.
• Wrap a sushi rolling mat with plastic wrap (this will help keep it clean).
• Place a sheet of nori on the rolling mat. Press about ⅓ cup of sushi rice onto the mat, making sure to go all the way to the edges on three sides, but leaving about 1" of exposed nori on the side farthest away from you.
• Add a few slices of carrot, cucumber, and avocado to the nori on the side closest to you.
• Starting from the side closest to you, roll the Nori up over the filling and continue rolling (as tightly as you can) until you reach the end of the rice.
• Brush the last 1" of nori with water and then roll it to seal. Use the sushi mat to seal the roll tightly.
• Using a sharp knife, cut the rolls into 6-8 slices, depending on how large you like them. Garnish with sesame seeds and spicy mayo.
• Enjoy immediately.

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

CUCUMBER ROLL APPETIZERS

Steps:

• 1. Thinly slice cucumbers about 2 mm, thick with a vegetable peeler or mandolin. Lay cucumber slices on top of paper towel lined cutting board. Set aside.
• 2. Combine feta and yogurt in a medium bowl(mash feta with a fork). Add remaining ingredients and stir well to combine.
• 3. Place 1-2 teaspoons of mixture at one end of cucumber slices and roll up loosely. Secure with toothpicks. Repeat until all cucumbers slices are filled and rolled. Chill until ready to serve.

KAPPA MAKI | VEGGIE SUSHI ROLL

Steps:

• Whilst the cooked rice for your Kappa maki is still hot, gently fold it in with rice vinegar, sugar, and salt until fully coated.
• Rinse your cucumber thoroughly and cut in half horizontally, and then half again until they resemble even quarters.
• Lay your bamboo mat along with a layer of saran wrap on a flat surface. Have a bowl of water on the side. Lay your nori on the mat with its shiny side facing the mat.
• Add 1 cup of rice to the centre of the nori sheet. With wet fingers, distribute the rice evenly across the sheet, leaving a small 2cm gap on the top.
• Place a cucumber quarter horizontally on the rice for your Kappa maki roll.
• Using the bamboo mat, roll the sushi into a tight cylinder. Lift both the mat and wrap it together to prevent it from rolling into the sushi. Press on the roll to make it compact.
• Wet the nori that is not touching the rice with water to act as glue to seal the roll. Cut into desired bitesize pieces. Serve your Kappa maki on a plate!

CUCUMBER NORI ROLLS

Steps:

• Sushi Zu Preparation:
• Combine all of the ingredients in a small pot and bring to a boil. Take off of the heat and allow to cool.
• Rice Preparation:
• Rice volume increases 2-2 1/2 times as it cooks. Almost all the short grain rice needs to be washed before cooking, because of the starch on the surface of each grain. If you cook rice without washing, starch makes the texture and taste less palatable. The following is the procedure to prepare rice:
• Wash rice with care, putting rice in a big bowl and washing gently with cold running water for 10 minutes. Drain rice in a big colander and dry for 20-30 minutes. Place washed rice and water into a pot and bring to a boil. Reduce heat and cover. Allow to cook for 15 minutes or until all the water has been absorbed. Turn off heat and allow to sit for 10 minutes. Place in a large bowl and pour over Sushi Zu mixture.
• Sushi Preparation:
• Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on a bamboo roller. Place approximately 3 ounces of sushi rice formed into a bar in the center of the seaweed, going lengthwise, spread rice evenly, covering entire nori except for about 1/2 inch at the top edge. Spread wasabi thinly in the center, on top of the rice, lengthwise from one and to the other. Sprinkle sesame seeds on top of rice, if desired. Then place a couple strips of cut cucumber in the center to fill the length of the roll.
• Bring seaweed and rice toward you to the edge of the bamboo roller and holding the edge of the bamboo roller with one hand and, holding the cucumbers in place with the other hand, lift up the edge of the mat closest to you. Begin rolling mat away from you, rolling over the cucumber and connecting rice to rice. Then stop to make sure you still have a 1/2 inch strip of just nori left over at the top (this is what seals the roll). Lift the edge of bamboo roller slightly and roll another 1/2 inch away from you connecting the seaweed to seaweed and sealing the roll.
• Gently squeeze both sides while pressing gently down on top with both index fingers. Cut roll in half, then turn one piece around so they are parallel to one another, line them up, then cut both pieces twice, to make 6 pieces. Cut remaining rolls and serve.

KAPPAMAKI (HOSOMAKI) CUCUMBER ROLLS

Steps:

• Seed the cucumber and cut into sticks that are 1/8 inch wide and 7 1/2 inches long.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Lightly moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch strip without rice at the far (long) edge. Carefully place the nori, rice-side up, onto a makisu (sushi rolling mat) wrapped in plastic wrap. If you like, add a small swipe of wasabi lengthwise down the rice or sprinkle with toasted sesame seeds.
• Place 3 to 4 cucumber strips lengthwise in the center of the sheet. Use your thumbs to lift the edge of the makisu closest to you and roll the sheet inside the makisu until the edge meets the rice. Make sure you leave the edge of the nori without rice exposed.
• Lift the edge of the makisu off the sushi roll and continue rolling the sushi roll over until the seam is on the bottom. The nori strip without rice should seal the outside of the sushi roll. If it doesn't, dip one finger in the ice water and swipe a very small amount of water along the bare strip of nori and let the roll sit on the seam for a few seconds.
• Slice the roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls. Sprinkle with sesame seeds to garnish. Serve with soy sauce, pickled ginger and wasabi if desired.