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You are here: Home / Techniques / Technique: Cutting Cucumber for Sushi Rolls

Technique: Cutting Cucumber for Sushi Rolls

May 23, 2020 by Benjamin and Koshiki 1 Comment

For sushi, English cucumbers or hothouse cucumbers are normally used. They are the ones sold individually wrapped in a firm plastic. They are mild, have thin skin, and are essentially seedless. What’s more, you can cut them to the exact size of a sheet of nori – so you can have a continuous strip of cucumber for your sushi rolls.

Sizing Cucumber for Sushi

1. Cut cucumber to the exact size of a sheet of nori – a little more than 4 inches.

Removing Seeds for Sushi Cucumber

2. Gently remove the seeds from the center with a spoon.

 

Slicing Cucumber for Sushi

3. Slice lengthwise into strips about 3/8″ thick.

When buying English cucumbers make sure they are firm. Store them in your refrigerator, but be careful. They are very sensitive to temperature. If your refrigerator is too cold (say below 38), they may become soft.

Now you are ready to start rolling sushi!

California Rolls The Japanese Kitchen

 

Note: This article was originally published on 5/23/2009 and updated on 5/23/2020. We noticed it was pretty popular despite the lack of good pictures 🙂 Happy Cooking!

Filed Under: Techniques, Vegetables Tagged With: cooking techniques, Ingredients

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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