Cucumber Sushi Rolls:

My kids go to an International school here in Hong Kong. They are the minority, and both the only caucasian kid in their classes. In kindergarten my oldest son once mentioned that he is the only kid that eats sandwiches for lunch… all the other kids eat rice or noodles. I don’t do hot lunch… it’s just too much in the morning before school. I pack sandwiches the night before, then just throw in their lunch packs in the morning. These easy cucumber sushi rolls are a pack ahead lunch that make my kids feel like they fit in with thier classmates. 

I don’t make these cucumber sushi rolls all that often, but a few times a year my boys want a fun lunch that their Chinese classmates can relate to. {haha!} Last week the request came in, so I made sushi and for two lunches I had these easy rolls to pull out of the fridge and put in the boys lunch boxes.

They are so pretty! You can put ANYTHING in the rolls, I made these veg/egg/cheese ones before, so yummy! These are simple, and the boys just like the cucumber.

I like to eat them with soy sauce and wasabi, but the boys just like soy sauce.

After you make the rolls, you need to store in foil until you are ready to serve. Do no slice until it’s time to eat them. For the boys’ lunch, I slice in the morning, then roll back into the foil until lunch time.

You can see the process in the video at the top of this, but let me give you a few more tips to making great sushi rolls. First you need large seaweed sheets. Depending on your grocery store, you may be able to find them there, you can also order them from Amazon HERE. You also need sushi/rice vinegar, short grain rice and cucumbers. Cook the rice as directed on the package, then let it cool. Mix in a bit of the vinegar to flavor the rice, then slice the cucumber. Use water on your fingers to spread the rice as shown in the video. You want to leave the top portion of the seaweed without rice. Rice should be about 1/4″ thick. Roll the cucumber tightly in the rice and seaweed. Wrap in foil to store until use. You can print or save using the recipe card below.

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Cucumber Sushi Rolls

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Ingredients

• 1 cup rice
• Water as directed on package
• 2 medium cucumbers'
• 4 large seaweed sheets
• 1 TBS rice vinegar

Instructions

1. Cook the rice as directed on the package, then let it cool. Mix in a bit of the vinegar to flavor the rice, then slice the cucumber. Use water on your fingers to spread the rice as shown in the video. You want to leave the top portion of the seaweed without rice. Rice should be about 1/4" thick. Roll the cucumber tightly in the rice and seaweed. Wrap in foil to store until use. Makes 4 rolls.

Here are a few other Asian inspired meals I’ve made before

California Rolls

Authentic Fried Rice

Lettuce Springroll Wraps

Udon Noodle Dinner