Cucumber – Sushi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 cucumber (one as straight as possible)
- 75 g rice (sushi or rice puddin)
- 2 tablespoon vinegar (rice vinegar)
- 0.5 teaspoon ½ salt
- Wasabi paste or horseradish
- 100 g salmon, smoked
- 15 g caviar
- cress
- sugar
- 200 ml water, salted
Print Recipe
Pin Recipe Instructions
- Wash the rice in cold water again and again until the water remains largely clear. Then bring to the boil in 150 ml - 200 ml salted water, then cook over low heat with the lid closed for about 10-15 minutes.
- Season the warm rice with rice vinegar, salt and sugar and leave to cool. For warm sushi, use the rice immediately without letting it cool down.
- Wash and peel the cucumber. Halve lengthways and scrape out the core with a teaspoon. Brush the inside of the cucumber with wasabi paste or horseradish, then add the rice to the cucumber halves. Cut everything into diamonds about 2-3 cm in size. Put a little smoked salmon or a pinch of caviar on each part and serve garnished with cress.
- Prepare soy sauce and additional wasabi paste or horseradish for dipping.
- Very suitable as a light lunch, starter or party snack.
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