Cucumber Rolls Food

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 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 CHICKEN ROLL-UPS

Steps:

• Slice cucumber halves lengthwise with a mandoline or knife into 1/8 inch thick long slices
• Mix chicken, Neufchatel cheese, mayonnaise, green onions, tomato, red pepper flakes, and garlic salt together until well blended.
• Lay cucumber slices flat on a work surface. Spoon two teaspoons chicken mixture on bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory® Pretzel Crisp® about halfway down into the chicken mixture.

CUCUMBER PAN ROLLS

Steps:

• Place cucumber in a blender or food processor; cover and process until smooth.
• Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use.) Add sour cream, water, sugar, and salt to pan; heat to 120 to 130 degrees (mixture will appear separated). In a mixing bowl, combine 1 1/4 cups flour, yeast, chives and dill; add cucumber mixture. Beat on low speed just until moistened; beat on high for 3 minutes.
• Add enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled about 1 hour.
• Punch dough down; let rest 10 minutes.
• Shape into 12 balls; place in a 13 x 9 x 2" baking pan that has been sprayed with nonstick cooking spray.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 for 30 to 35 minutes or until golden brown.
• Remove from pan and cool on a wire rack f! or 10 minutes.
• Serve warm.

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.

CRAB AND CUCUMBER ROLLS

Steps:

• Mince the two scallions.
• In a bowl, mix the snow crab meat, the scallions, and the japanese mayonnaise.
• Peel the cucumber. Using a peeler or a mandoline, make thin slices of cucumber along the length of the cucumber. Slices will be about an inch wide and 10 inches long. Do not use the seedy part of the cucumber.
• Lay a slice of the cucumber, scoop a tablespoon of the crab mixture and deposit at one end of the cucumber slice. Starting at the crabmeat end, roll the cucumber slice to make a small cylinder. Hold the roll together with a toothpick or a small bamboo skewer. Repeat until all the crabmeat has been used up.
• Serve on an appetizer plate with garnish.