Cucumber Rolls (Easy Vegan Sushi Rolls) cover

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Cucumber Rolls (Easy Vegan Sushi Rolls)

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Ingredients

Warning0 allergens identified

Cucumber Rolls (Easy Vegan Sushi Rolls)

For the Quick Pickled Carrots

½ cup apple cider vinegar

½ cup water

2 tablespoons sugar

1 tbsp kosher salt

2 carrotscut into matchsticks

For the Spicy Mayo

½ cup vegan mayonnaise

2 teaspoons srirachaor to taste

1 tsp soy sauceoptional

1 tsp lime juiceoptional

For the Sushi Rice

1 ½ cups sushi ricesee notes

1 ½ cups water

2 tablespoons rice vinegar

1 tbsp granulated sugar

½ tsp kosher salt

For the Rolls

5 sheets Nori

1 cucumbercut into matchsticks

1 avocadosliced

Sesame seeds

For the Quick Pickled Carrots 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.

For the Spicy Mayo Combine all of the ingredients in a small bowl. Set aside until ready to use.

For the Sushi Rice 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.

To Make the Rolls 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.

Notes

Make sure to use a Japanese short grain rice (also known as “sushi rice”). It’s available in the international section of most grocery stores. Regular long grain or jasmine rice cannot be substituted!

You can put anything you like in the center of the rolls—radish, marinated tofu, and mango are all great options!

Storage – Cucumber rolls are best eaten the same day. If needed, store leftovers tightly wrapped in the fridge for up to 24 hours, knowing the rice may firm up slightly.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Season Rice While Warm 🍚
Mix rice vinegar, sugar, and salt into sushi rice while it's still hot to ensure even absorption and optimal flavor distribution throughout the rolls.
Chill Your Ingredients 🧊
Refrigerate your avocado, cucumber, and nori for at least 30 minutes before rolling to make them easier to handle and prevent the rice from getting warm and sticky during assembly.
Master the Bamboo Mat Technique 🎋
Wrap your bamboo mat in plastic wrap before rolling to prevent rice from sticking, then use gentle, even pressure when rolling to create tight, uniform rolls that hold together perfectly.
Pickle Carrots Ahead of Time 🥕
Prepare your quick-pickled carrots at least 2 hours in advance (or overnight) to allow the apple cider vinegar and sugar to fully penetrate, creating bright, tangy flavors that won't overpower the delicate cucumber.
Sharpen Your Knife & Wet the Blade 🔪
Use a very sharp knife dipped in water between cuts to cleanly slice rolls without crushing the delicate cucumber and rice—this ensures beautiful presentation and prevents filling from squishing out.