| Prep: 25 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 297 | 9g | 5g | 45g |
| sugars | fibre | protein | salt |
| 10g | 6g | 7g | 1.2g |
Why I Love Japanese Cucumber and Avocado Sushi Rolls
The Tasty Infusion: Cucumber and Avocado Sushi Rolls
Strange as it seems for a man who hails from the vast plateaus of Montana, one dish that never fails to ignite my culinary passion is the delicate Japanese creation, the Cucumber and Avocado Sushi Rolls. There’s something distinctly exotic, yet humble about this recipe. The crunch of crisp cucumber paired with the buttery texture of avocado, hand-rolled in sushi rice and Nori sheets, evokes memories of tranquil Japanese gardens and bustling Tokyo sushi bars.
While this dish may seem far removed from my traditional plates of juicy bison burgers and mouthwatering venison steaks, it’s the constant craving for novel flavors that led me to this Asian delicacy. The sushi roll recipe resonates with my diverse palate, catering to that untamed corner of one’s taste buds that seeks adventure and new experiences.
Tucking in Each Savory Bite
Every bite of these Cucumber and Avocado Sushi Rolls presents an exciting fusion of flavors. From the distinctive tang of the sushi rice fused with rice vinegar, to the subtly intense flavor of Nori, to the indulgent cream cheese wedged within — it’s a masterful blend that keeps you reaching out for more.
Traditionally, sushi rolls are served with soy sauce, pickled ginger, and wasabi, but don’t feel confined to these norms. I’ve always enjoyed the thrill of experimenting with flavors, and I encourage you to do the same. A light drizzle of tamari or a spicy sriracha mayo can create a wonderful clash of tastes that bodes well with these rolls.
Inspiration From The East
I attribute my curiosity and openness to new flavors to renowned Japanese chefs like Nobu Matsuhisa. His fusion cuisines, subtle simplicity, and innovative twists have left an indelible impact on my culinary journey. Using only few select ingredients, as in these sushi rolls, his recipes reflect the spirit that less is more.
Moreover, these sushi rolls are a versatile dish, fitting seamlessly into a range of menus. Pairing them with a light miso soup, or perhaps, a vibrant edamame salad, will enhance their flavors and provide a more fulfilling meal.
To say I’m a fan of Cucumber and Avocado Sushi Rolls would be an understatement. They are an ode to the power of simplicity in cooking, showcasing how just a few ingredients can transcend cultural and geographical boundaries.
What You’ll Need
- 3 cups of sushi rice
- 3 tablespoons of rice vinegar
- 6 sheets of Nori (seaweed)
- 1 avocado, thinly sliced
- 1 cucumber, seeds removed, thinly sliced
- 6 oz of cream cheese, sliced into strips
- Soy sauce for dipping
- 1 tablespoon of sesame seeds (optional)
- Pickled ginger for serving (optional)
- Wasabi for serving (optional)
Method
Step One
Begin by cooking the sushi rice according to the instructions given on its packet. Make sure to rinse it thoroughly before cooking.
Step Two
Once the rice is cooked, move it into a large bowl and let it cool down a little, but not entirely. While the rice is still warm, gently mix the rice vinegar with it. Set it aside for further cooling.
Step Three
Now, onto a sushi mat, place one sheet of Nori. Spread an even layer of the sushi rice on the Nori sheet, making sure to leave about one inch of Nori free at the bottom.
Step Four
On top of the layer of rice, place slices of avocado, cucumber and strips of cream cheese. Be sure not to overload the roll with too many fillings as this could make the roll difficult to close.
Step Five
Tightly roll the sushi using the sushi mat, beginning from the top where the fillings are placed. As you roll, apply steady pressure to make sure it’s packed tightly. Once the roll is complete, using a sharp knife, slice the roll into bite-size pieces.
Step Six
Repeat these steps with the remaining Nori sheets and fillings. If you’re using sesame seeds, sprinkle them on the sushi rolls.
Step Seven
Serve the sushi with a side of soy sauce for dipping and optional wasabi and pickled ginger.
