Craving a light, refreshing, and incredibly delicious meal? Then look no further! This Cucumber Salad California Roll recipe offers a vibrant twist on the classic California roll, perfect for a quick dinner, a healthy lunch, or a delightful appetizer. Forget heavy, greasy takeout – this homemade version is packed with fresh flavors, simple to make, and surprisingly satisfying. It's one of those easy recipes that's both impressive and effortless, making it ideal for busy weeknights or impressive weekend gatherings.
Ingredients:
This recipe makes approximately 8 rolls. Adjust quantities as needed.
For the Sushi Rice:
- 2 cups sushi rice
- 2 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
For the Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (low sodium preferred)
- 1 teaspoon sugar
- 1/2 teaspoon sesame seeds (optional)
For the Rolls:
- 8 nori seaweed sheets
- 1 avocado, thinly sliced
- 1 cup imitation crab meat (surimi), shredded or flaked
- Sesame seeds, for garnish (optional)
Instructions:
Preparing the Sushi Rice:
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- Combine the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Remove from heat and let stand, covered, for 10 minutes.
- In a separate bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt dissolve.
- Gently fold the vinegar mixture into the cooked rice, using a rice paddle or spatula to avoid breaking the grains. Let cool completely.
Making the Cucumber Salad:
- In a bowl, combine the thinly sliced cucumber, rice vinegar, sesame oil, soy sauce, and sugar.
- Gently toss to coat. Let it sit for at least 15 minutes to allow the flavors to meld. The longer it sits, the more the cucumber will absorb the dressing. Sprinkle with sesame seeds, if desired.
Assembling the California Rolls:
- Place a sheet of nori on a bamboo rolling mat, shiny side down.
- Spread a thin, even layer of sushi rice over the nori, leaving about an inch of space at the top edge.
- Flip the nori over (rice-side down) onto the bamboo mat.
- Arrange a layer of avocado slices, followed by a layer of cucumber salad, and then the imitation crab meat along the bottom third of the nori.
- Using the rolling mat, carefully lift the edge of the nori closest to you and roll it tightly over the filling. Moisten the top edge of the nori with a little water to seal the roll.
- Continue rolling until you have a tight cylinder.
- Using a sharp knife dipped in water (this prevents sticking), slice the roll into 8 equal pieces.
- Garnish with sesame seeds, if desired.
Tips and Variations:
- For a spicier kick, add a pinch of red pepper flakes to the cucumber salad.
- Feel free to add other vegetables, such as shredded carrots or bell peppers.
- If you don't have a bamboo rolling mat, you can use a clean kitchen towel.
- For a vegetarian option, omit the imitation crab meat.
- Make this ahead! The cucumber salad can be made in advance and the rolls assembled just before serving for optimal freshness.
Nutritional Information (per roll, approximate):
Calories: Approximately 150-200 (depending on ingredients used)
This delicious and healthy Cucumber Salad California Roll recipe offers a refreshing take on a classic. It’s a perfect example of how easy, healthy meals can be both delicious and satisfying. Enjoy!