Japanese Cucumber Rolls With Seasoned Rice And Shiso 1771822928713 Oazj

Ingredients

• 2 cups Short-grain Japanese rice
• 3 tablespoons Rice vinegar
• 1 tablespoon Granulated sugar
• 1 teaspoon Sea salt
• 4 sheets Nori (seaweed sheets)
• 2 medium Japanese cucumbers (cut into long strips)
• 8 leaves Fresh shiso leaves
• 1 tablespoon Toasted white sesame seeds
• 1 teaspoon Wasabi paste(optional)
• 0.25 cup Soy sauce for dipping

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then cook in a rice cooker or stovetop with 2 cups of water.

2. 2

   In a small bowl, dissolve the sugar and salt into the rice vinegar to create the sushi seasoning.

3. 3

   Transfer the cooked rice to a large wooden bowl and gently fold in the vinegar mixture while fanning the rice to cool it to room temperature.

4. 4

   Place a sheet of nori on a bamboo rolling mat, shiny side down.

5. 5

   Spread a thin layer of seasoned rice over the nori, leaving about 1 inch of the top edge clear.

6. 6

   Lay 2 shiso leaves across the center of the rice and place cucumber strips on top of the leaves.

7. 7

   Sprinkle a pinch of sesame seeds over the cucumber and apply a tiny dab of wasabi if desired.

8. 8

   Roll the mat tightly from the bottom, seal the edge with a drop of water, and slice into 6-8 pieces using a sharp, wet knife.