Have fun cooking with your kids with Sharon's Cucumber ‘Sushi’ Rolls.
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Serves: 4 people
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1 tsp Caster Sugar
1 - Cucumber
0.25 - Red Pepper
(quarter of a red pepper)
1 pinch Salt
1 pinch Sesame Seeds
1 - SuperValu Carrot
2 tbsp SuperValu White Wine Vinegar
or rice wine vinegar
100 g Sushi Rice
0.25 - Yellow Pepper
(quarter of a yellow pepper)
1. Wash the rice well in warm water, then place in a pan. Cover with water so it comes 1cm above the rice. Cover and bring to the boil, then reduce the heat and simmer gently for 12 to 15 minutes, until the rice is tender and the water has been
2. Meanwhile, mix together the vinegar, sugar and salt to dissolve and set aside. As soon as the rice is cooked, stir the vinegar mixture into it and leave to cool completely.
3. For the dip, mix the lime juice, soy sauce and sesame oil together in a small serving bowl. Cut the carrot and peppers into thin strips 3cm long. Trim the ends from the cucumber, then using a vegetable peeler or mandolin, slice it down its length into 12 thin ribbons.
4. Cut each one in half across. With wet hands to help prevent sticking, lay about 10g of the rice in the centre of one piece of cucumber. Arrange a few sticks of each vegetable on top, then wrap the cucumber around to resemble
sushi. Secure with a small cocktail stick if necessary. Repeat to make 24 in total.
5. Arrange on a platter with the dip. Sprinkle with sesame seeds if liked and serve.
Aveen Bannon says:
This is a great way to get some vegetables into the family diet. Kids tend to prefer the taste of carrots and peppers, as they are naturally sweeter. An added bonus is that they are naturally good sources of vitamins A and C. This is also a great
dish to get kids involved with food preparation.
Use strips of cooked ham in place of the cucumber strips or
make a combination of both.