0 mins.
For the sushi vinegar, mix rice vinegar, salt
Lay sheet of nori on bamboo mat.
Cover nori with layer of sushi rice, spreading rice about 1/8-1/4 inch thick.
Lay long strips of cucumber on center of rice.
Roll into long sushi roll using the bamboo mat to aid (it takes a little getting used to, but it's fairly easy).
Cut roll into smaller pieces using sharp knife -- serve with soy sauce.
With a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. Cut each slice into 3 pieces crosswise.
Place about 1 teaspoon shredded carrot onto the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese onto the carrot, and press 2 or 3 raisins into the cream cheese. Roll the cucumber slice into a little sushi roll, starting at the filled end. Tie roll with a chive to secure. Repeat with remaining ingredients.
In a pitcher, mix the water, cucumber, 3 mint sprigs and lemon. Let it rest on the fridge for 24 hours. If you prepare the water at the last minute, cut the first cucumber in three or four pieces. Then, squeeze the cucumber pieces to release all the juice.
Before serving remove the cucumber slices used to flavor the water. Then stir with a wooden spoon, add some ice cubes, 6 or 7 fresh cucumber slices and the remaining 2 mint sprigs. Enjoy this refreshing drink.
Cut cucumber lengthwise, hollow out.
Fill with mixture, press back together, chill 2 hours, slice.
s well.
Cut the cucumber in half crosswise, then cut
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
ggested ingredients to use for Sushi rolls, use at least 4
iners can season and toss sushi with chopsticks or spoons.
venly.
Peel the cucumber. Cut the cucumber lengthwise and use a
Cut the cucumber lengthways into four and scoop
he rice. Cover a bamboo sushi mat with plastic wrap. Place
exture.
Cover a bamboo sushi rolling mat with plastic wrap
shiny side down, on a sushi mat covered with plastic wrap
arge baking dish. Sprinkle with sushi vinegar. Using a flat spoon
Moisten wooden sushi mold.
Fill halfway up with prepared sushi rice and flatten out.
Place thinly sliced cucumber and sprinkle with sesame seeds.
Spread rice on top of cucumber up to the edges of mold; flatten with spoon.
Place ginger strips atop rice then top with herring, skin side up.
Press with wooden lid.
Moisten knife and make slits along wooden mold.
Place on serving platter and enjoy.
Cook the unagi according to the package.
Wash the cucumber and slice into long thin strips.
Slice the avocado into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
Slice the unagi into long thin strips.
Roll the sushi inside-out, using cucumber and unagi as your fillings.
Place the avocado slices overlapping on the sushi.
Serve with shoyu, wasabi, and ginger if desired. Enjoy!
Slice the avocado and cucumber into long, thin slices.
Roll the sushi inside-out, using avocado, cucumber, and shrimp as your fillings.
Before cutting the sushi into pieces, spoon the masago over the sushi roll to coat (you can use more or less masago depending on your preference). Now cut the sushi into 6 or 8 pieces.
Serve with shoyu, wasabi, and ginger if desired.
ori.
Layer to julienned cucumber evenly over the cream cheese
ell combined.
To roll sushi you can use a bamboo