Cucumber Wrapped Sushi

• Seafood

  • 4 tbsp Salmon roe
  • 4 oz Sashimi-grade salmon
  • 4 oz Sashimi grade tuna
  • 4 oz Sashimi grade yellowtail
  • 10 Shrimp

• Produce

  • 1 Daikon radish sprouts
  • 2 Japanese/persian/english cucumbers
  • 1 Lemon
  • 1 Scallion
  • 10 Shiso, leaves

• Snacks

  • 1 Cookie cutter, round

Found on justonecookbook.com

Ingredients

• 2 Japanese/Persian/English cucumbers
• 3-4 cups sushi rice (vinegared rice) or regular Japanese steamed rice. (Read How To Make Sushi Rice).
• 4 oz Sashimi grade salmon
• 4 oz Sashimi grade yellowtail
• 4 oz Sashimi grade tuna
• 4 Tbsp. salmon roe
• 10 shrimp (amaebi)
• 10 shiso leaves
• 1 scallion
• 1 lemon
• Daikon radish sprouts (Kaiware Daikon) for garnish
• 1 round cookie cutter (I used one with 1¾ inch (4.5 cm) diameter)

Directions

• Slice the cucumber with peeler to make long thin strips.
• Place shiso leaves on a serving platter and put the cookie cutter on top of a shiso leaf. Stuff sushi rice into the cookie cutter about half way and remove the cutter gently. Roll the sushi cylinder with one strip of cucumber slice to measure the circumference of the circle.
• Make slits at the end of cucumber slice with knife as you see below. Now you can interlock the strip around the rice.
• Fill in the cucumber wrapped sushi with your favorite toppings. Here I diced tuna and lightly marinade the tuna with scallion, soy sauce and sesame oil. Place the tuna mixture in the cucumber cup.
• For shrimp (amaebi), I place a couple pieces from outer edges to center in the cucumber cup, so it looks like a flower.
• Slice the sashimi-grade fish perpendicular to the muscle (the white line you see in the fish) and place a few slices in the cucumber cup.
• Garnish with lemon and Daikon radish sprouts. Serve immediately.