These rolls are a perfect small asian dish that is easy to make and can be saved in the refrigerator and added to lunches later in the week. I had cooked these for a family dinner with a side cabbage salad, however these would also make great party appetizers. Serve with soy sauce, wasabi, and pickled ginger.
1 cup sushi rice, rinsed and drained several times
6 Tbs. plus 2 tsp. sushi seasoning, divided (mix of vinegar, sugar, and salt)
¼ cup sesame seeds
¼ cup poppy seeds
2 Persian cucumbers, peeled, seeded, and cut into 2-in-long matchsticks
8 sheets of nori, cut into thirds.
- Cook rice in saucepan according to package directions. Cool, covered, in saucepan 5 minutes, then stir in 6Tbs. seasoning. Cool until just warm, then stir in sesame and poppy seeds.
- Toss cucumbers with remaining 2 tsp. of sushi seasoning. Drain in sieve and set aside.
- Place 1 nori strip on work service with the long end nearest you. Spoon 1Tbs. rice mixture one one end and flatten a little. Top 5 or 6 cucumber matchsticks. Lift bottom side under rice and cucumber, and roll nori stip. Seal and repeat with remaining nori strips, rice, and cucumber.
Nutritional Facts: per roll
45 cal; <1g protein; <1g total fat (0g sat fat); 7g carb; 0mg chol; 349mg sod; <1g fiber; 2g sugars
*This recipe is based off of a Vegetarian Times Magazine