Cucumber Sushi Roll Recipe – Japanese Food Recipe

Welcome back to my channel, in this week’s episode I’m going to show you how to make a Cucumber Roll. What you need to slice cucumber? Is a piece of cucumber, some water, and a knife. The water is to lubricate the knife so that as you’re cutting the cucumber then it allows you to slide through instead of not getting bogged down. Now what I’ve done here is I have already taken the skin off of the cucumber with a cheese knife. Cutting the cucumber. Keep the blade wet and then just simply move into it with the knife, and you want to keep an eye on the blade, you can just see it through the cucumber, so you want to keep it so it’s not too thick and not too thin. If you lift up the blade like so then you dig deeper into the cucumber making the slices thicker. Now when you move the blade down like so you will actually come more to the surface and you’ll cut thinner slices. The right thickness would be about a quarter centimeter which is a tenth of an inch.

Once in a while just take the blade out of the cucumber, wet it again so that you have more lubrication and then just continue cutting. I am not using pressure here, just let the knife do the work and you just guide the cucumber, now between cuts you push it up and then when you cut you bring it down, so you’re always cutting in one direction. This gives you a lot of control, if you start sawing both ways in cutting then you’re going to miscalculate and slip up. Now this does take a little bit of practice and don’t worry too much, just buy a bunch of cucumbers, try it out, I mean these things are pretty cheap anyway. Okay now you start getting towards the seeds is when you stop, so there we go. Cutting some Tuna slices. Alright so now we just roll this up and put it to one side for later, take a little piece of tuna.

With cutting the tuna just simply put the heel at the corner of the fish, so you want to end the cut with the tip on the board. It should be one fluid motion, not too thin, you want it quite thick, about a quarter centimeter to a half centimeter which is one tenth of an inch to one fifth of an inch. Rolling the Sushi Roll. Start at one end and you just cover about one third of your sheet of cucumber, okay, and that should more or less do. Now you add your avocado, a couple slices should do, don’t overdo it.

And a little dab of wasabi. Now you begin rolling, no need for anything like a rolling mat, simply try to keep it compressed and keep rolling. When you start to reach the end — now here you could add some mayo or some mascarpone cheese, anything that will keep it stuck together. It doesn’t need to be that, it could be also yogurt if you want, keep it healthy. Just something to make sure that it sort of stays together otherwise it might unwrap easily. Okay, so there we go, and now cutting it, you want to keep the seal on the bottom and simply just cut the ends off. Now these are the throw away, throw away. And you just simply want to cut the slices, pretty thin, about one centimeter, that’s two fifths of an inch — and that is your cucumber roll. How to plate the Sushi Roll. Simply place your cucumber rolls on the plate — there we go, okay. Now your Daikon which is placed here in the middle, a little bit of carrots just to give it some color and a couple little greens. Now you add some Salmon Roe, be quite generous.

There we go, beautiful salmon eggs. And to finish it off, place a little bit of soy sauce on the plate. And that’s the cucumber roll done. END .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there. I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please.

There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here.

Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures. So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off.

I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find. Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over.

This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do. Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did.

There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work. Gonna squish it out in the end. Whereas mine on the other hand…

Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it.

Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please. We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second.

Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you. If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Homemade Sushi | Fleur & Mike

Hello, guys, and welcome back to our kitchen. Today I’m so excited because we’re making sushi. Thank you so much to Elizebeth Pinchuk and Ceci Couture who requested that we make sushi. The main thing with sushi is actually the rice and we’ve made this in advance because it needs to be cold before you roll it, otherwise it will wreck the whole thing. So what we have done is cooked up our rice with rice wine vinegar. I’m actually gonna be making California roll. Mike’s inventing his own. I’m gonna pop my bamboo mat on there.

I haven’t made sushi in a long time. I’ve made it before but I haven’t made it in about five years probably. And then you flip it over so you have a nice, flat cling film base. So mine, I have to do something really technical with. I just put it down and that’s it. Pass me the nori, please. There you go. – We have the seaweed. Well, you make sure we got wet hands. Apparently, you should still be able to see some seaweed through your rice. I’m going to do exactly the same with my rice, though we’ll be doing something slightly different in a second. Need more water. Oh, you’re not wrong. You know what? I’m gonna put a mug of water for finger dipping right here. Work well done, sous chef. I’m gonna leave a little lip. I’ve got a lip. It’s quite a fun sushi. It’s also quite fun to make with little kiddies, if you have any kiddies, or any nieces or nephews. So then I’m gonna flip mine over because mine is gonna be inside out. Ooh, don’t know if I’d be doing that right now. Are you ready? I’m gonna start to fill mine up, so I’m kind of doing my own crazy mixtures.

So I’m gonna start with some prawns. So I’m gonna measure how much chive I want, which is about yae much and you pop. So I’m gonna add some cream cheese in. Mike, that is way too much cream cheese. No, it’s not, this is gonna be good. Can I have a little bit of cream cheese for mine? You’re not allowed any ’cause you didn’t request it. This is not your cream cheese. It’s my cream cheese, it’s my recipe. Fine. Now I’m just putting some wasabi all the way along. Now it doesn’t look like I put much on, but trust me, it will knock your socks off. I’m gonna take a piece of cucumber like this and then I’m gonna pop it… pop it in the middle. I’m also gonna take some avocado and then I’m also taking my seafood sticks, you can use fresh crab if you want, but it’s pretty hard to find.

Section off a bit, ’cause you don’t want a whole one, you probably want like a half of one. This is how we roll. You take it and roll it over. This is not gonna work. – It’s the moment of truth. You’ve got to squish it together ’cause the avocado needs squishing down. Squish it like that. Or maybe it will. And then you take it over and you roll it again to the edge and you squish it so it’s kind of square. Interesting. And moment of truth. Are we ready for this? So yours has turned out pretty well. There’s a slight issue on the basis that you’ve done this before, I have not. You have, you’ve done it with me before. Never. I’ve never actually rolled one. I’ve never rolled one. He’s lying to you. He’s copying me. He wouldn’t have done this otherwise. I would have done this exactly what I knew what to do.

Copying me again. Whatever. And then… It does look really tasty. A little bit of water on the edge, which Fleur didn’t note to do, which I did. There we go. Right. Let’s take these off and let’s make some more. And then we can get chopping. I’m gonna add… Smoked ham and cream cheese and cucumber. Okay, I’m going for a veggie one, which is, just using all the vegetables. Smoked salmon. Mine’s gonna be awesome. Nice. – Over filled. See, your technique doesn’t work.

Gonna squish it out in the end. Whereas mine on the other hand… Oh, wait. I forgot to turn it over. So it’s not gonna like yours. Yours looks rubbish now, mine looks amazing. That… Just wrap it in another piece of seaweed. That’s cheating. It’s not. You snooze you lose. There’s cream cheese everywhere. It’s chopping time. You’re doing the chopping. Wet knife, wet fingers because you don’t want to stick to everything. I’m gonna chop the end off first and discard that because we do not want it. Goodbye. This is the one I’m excited about. – This is Mike’s original one. – This is my original new style. It looks good. So I’m gonna put some ginger on here and I’m gonna put a massive lump because I know Fleur loves her ginger. I’m also gonna add some wasabi and I’m gonna add a big chunk of this ’cause I like a lot of wasabi on mine. And then some soy sauce for dipping. So excited. Can we eat them? Now please.

We can. We can eat them now. It’s the moment of truth. I’ve got mine. My favourite food in the world. It’s amazing. I’m not holding back, I’m going for a second. Can we make sushi at home all the time? Hmm. If you haven’t already subscribed, then please do. And a massive shout out as well to Elizabeth Pinchuk and Ceci Couture for recommending this recipe, because I really wanted to make sushi anyway sp. Mm, good recipe. – Thank you.

If you have any suggestions, let us know in the comments section below. And we will see you next Wednesday. Bye, guys. – Bye. .

Vegan California Rolls for Beginners [+ uramaki technique]

Hi guys, Today’s very requested tutorial will be sushi for beginners. The rice on the outside method to be more specific. Now, this isn’t a professional version, just a simple way to do it at home. To make sushi that tastes right, you need the rice to be right. I am using this medium grain rice as it was the closest thing to sushi rice at the the store near me, but if you can get Japanese short-grain rice, it’s even better. First, wash the rice. See how this package says that I don’t have to wash it? Well, LIES! It’s just not as good if you don’t wash it. Just put one cup of rice in the pot and add water.

The water turns milky from the loose starches. Pour most of it away. Then, swish it around some. Add water, and you can see its even milkier looking. Drain that too. Repeat a few times until the water is pretty much clear like this. Drain out the water as best you can. Then add one cup of water. And time to cook the rice. You could use a rice cooker, but if you’re rice cooker-less like I am, you can do it this way.

Put the pot on the stove, cover and wait for the water to boil. This took about 4 minutes for me. You shouldn’t peek like I did. But I can’t help it. I always peek. Now turn down the heat to low. Let it cook for about 25 minutes. In the meantime you can prepare the seasoning. Sushi really just means seasoned rice so this is a super important step. But all you need is rice vinegar, sugar or your favourite sweetener and salt. In a glass, mix one teaspoon of salt, one and a half tablespoons of sugar and 2 to 3 tablespoons of rice vinegar and stir until dissolved. This ratio is just what I prefer; you might want your rice to be a bit more salty, sour or sweet so play with the proportions and find out what you like best. When the rice is done, the grains will be all puffed up and there shouldn’t be any water left in the pot. Fold in the vinegar mixture gently so we don’t squish the rice.

Now we let it cool. The thing about rice that many people don’t know, it that it can go bad if it isn’t cooled fast enough. That’s why I put it in a container like this and spread it out so it can cool more quickly. You can even put it in a cold water or ice bath. I usually just wait until it’s no longer steaming and stick it in the freezer, covered, while I make the fillings. Today we’re making vegan california rolls! Just replacing the crab or polluck with veggie tofu. This deep fried tofu has little bitsies of veggies in it and is pretty tasty on it’s own. It’s also known as q-tofu but be careful as not all brands are vegan. The rest of the ingredients are what you’ll find in a regular cali roll: avocado slices and cucumber matchsticks. I also have some minced scallion greens for extra deliciousness. To roll your sushi, get a few things together. I have my bowl of cooled rice, a bamboo sushi rolling mat, the fillings, a bowl of water to get my hands damp and a towel.

To stop the rice from sticking the the mat, I wrapped it in some plastic wrap. If you prefer not to use plastic wrap, you can also use a sheet of parchment paper as a barrier though it will be a bit trickier. I used plastic today as I thought it would be easier to show you the technique. Grab a sheet of nori and fold it in half across the long side. Then it’ll be a cinch to tear into two. Lay the nori with the textured side up, wet your hands lightly and grab a handful of rice. Spread it on the nori gently. If the rice starts sticking, just wet your hands a bit more. Just try to cover it evenly but don’t lay it on too thick. Even this is a bit too thick. And just for fun, I’m sprinkling some sesame seeds on top. Now, press down the rice firmly. You can use a spatula or just your damp hands. Now flip the nori over and it’s time for the filling.

Lay the fillings in the middle evenly. About this much. Too much and it won’t roll properly. Use the mat to roll the side closest to you, over the fillings and tucking in the other side. Squeeze gently, then release and keep rolling. When it’s rolled all the way, give it a firm squeeze along the length, try to be as even as possible. Then voila! Sushi roll! I find it’s easiest to cut after the rolls have rested for a few minutes so repeat until you’ve used up your ingredients. Then for the tricky part.

Cutting the sushi into maki. The best thing to use is a very sharp knife that has been moistened a little. My knives aren’t the sharpest so the best one for me is this small serrated knife. Which ever knife you use, hold the sushi firmly while cutting, don’t press down too much, just cut back and forth and like the knife do the work for you. I’m also cutting them not too thinly. Bigger pieces hold together better but they should be small enough for you to eat in one bite. And that’s it! Serve with soy sauce and wasabi if you like. And eat! Vegan sushi is so easy to make and can be so healthy as well. Please check out the links in the description for more vegan sushi suggestions. Be creative and use what you have on hand. As always thanks so much for watching this video. To find out what I’m working on during the week, follow me on Twitter or Instagram! Bye for now! .