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food

Cucumber Lattice Sushi Roll

Gorgeous lattice sushi is easy with this cucumber roll filled with avocado, peppers, spicy mayo and more. Want it? Click here: http://taste.md/2vuVdxU

Cucumber Lattice Sushi Roll

Ingredients

  • Rice:
  • 3 cups sushi rice
  • 3 cups water
  • 1/4 cup rice wine vinegar
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • Spicy mayo sauce:
  • 1/4 cup mayonnaise
  • 3 tablespoons Sriracha
  • Zest of 1 lime
  • Juice of 1/2 lime
  • Sushi roll:
  • 1 English cucumber
  • 2 sheets nori
  • 2 cups cooked sushi rice
  • 1/2 small yellow bell pepper, cut into 1/4-inch strips
  • 1/2 avocado, cut into strips
  • 1/2 cup shredded carrots
  • 1/4 cup microgreens or sprouts
  • 4 tablespoons spicy mayo
  • 1 teaspoon sesame seeds
  • Soy sauce

Steps

  1. Rice:
  2. In a saucepan, add water and rice. Bring to a boil, reduce heat and let simmer until water is absorbed.
  3. In a small bowl, add rice wine vinegar, salt and sugar; whisk together. Place in microwave for 30 seconds or until all sugar has dissolved. Pour into rice mixture and stir to combine. Let rice cool completely.
  4. Sauce:
  5. In a small bowl, add all ingredients for sauce and mix well. Refrigerate until ready to use.
  6. Assembly:
  7. Place bamboo mat on a work surface. Cover with a sheet of plastic wrap.
  8. Trim cucumber to the length of nori sheet. With a vegetable peeler, slice cucumber thinly to make 10 thin strips. Cut those 10 strips in half lengthwise. You should have a total of 20 strips for 1 roll. Place 10 strips horizontally onto the wrap. Then place the remaining strips of cucumber vertically, making a lattice pattern.
  9. Place a full sheet of nori on top of the latticed cucumber. In a small bowl of water, wet hands, then clap hands to remove excess water. Spread sushi rice on bottom portion of the nori sheet, covering only three-fourths of the nori.
  10. Arrange avocado slices, bell pepper and shredded carrots on top of rice. Drizzle with spicy mayo, then sprinkle with microgreens or sprouts.
  11. Using the bamboo mat, roll tightly from the bottom up, squeezing gently as you roll. Let rest for 1 minute. Place in refrigerator until ready to cut.
  12. Slice into bite-sized pieces, and arrange on a serving platter. Sprinkle sesame seeds on top. Serve with soy sauce.