Homemade Naruto Cucumber Rolls: these rice and seaweed-free rolls are wrapped with cucumber and filled with fresh seafood! A sushi bar favorite!
So I know it’s technically fall, and all the other bloggers are pumpkin spicing everything from oatmeal to coffee cake right now… but since when do I follow the rules? I still want cucumber. Lots of it. It’s bad enough I had to say goodbye to honeydew and watermelon… don’t make me start on the veggies yet. There’s no telling what I’ll do.
Don’t worry, there’s plenty of time for pumpkin, apples, and cranberry galore. For now, let’s dive face-first into some sushi!
When I set out to recreate my sushi bar favorites, there was one roll I couldn’t fathom making at home. It seemed way too complicated. Wrapping fish and veggies in nori and rice? Easy! Avocado? Piece of cake! Cucumber? Uhhh… Pass.
Alas, I’m stubborn and relentless and, gosh darn it, I wanted a cucumber roll! I tried a few different methods to make them at home, each substantially messier than the last, before I finally had an epiphany. YouTube! If it’s not there it doesn’t exist, right? [seriously! there’s even an entire channel devoted to cooking using nothing but fast food — aca-‘scuse me?!]
Sure enough, I found exactly what I was looking for: the perfect method for making cucumber wrapped sushi rolls. No rice. No nori. No problem. Cue happy dance.
The tutorial is for a philidelphia roll, which is essentially the same as the japanese bagel roll I whipped up for you kids a few months ago. Let’s skip the redundancy and make something with a little pizzaz!
- the fish: choose one or use both!
- sashimi-grade tuna
- sashimi grade salmon or nova-style, raw smoked salmon
- the veggies:
- 1/2 a standard or english cucumber, peeled
- 1/4-1/2 a small jalapeno
- 2-4 stalks of green onion
- a few slices of avocado
- the toppings:
- chopped green onion
- toasted sesame or chia seeds
- 1/2 oz of your favorite cream cheese, chilled
- sriracha chili sauce , for dipping
- soy or ponzu sauce, for dunking
- get your roll on!
- Slice the avocado, green onion, and jalapeno into strips, removing the veins and seeds from the jalapeno. Craving heat? Leave them in for a super spicy roll. If you're terrified of spice, grab a green bell pepper or a few stalks of blanched asparagus instead!
- Next slice your fish into strips and, if you're using cream cheese, simply roll a chilled piece into a log with your fingers and set aside with your vegetables.
- To slice the cucumber into wrap form, check out the video above. It's a bit difficult to explain in text but the video will give you the perfect visual of the technique. I slice mine a little on the thicker side to make things easier.
- Next unroll the cucumber and layer your fish and/or veggies inside as if you were making a standard roll. [see photo below]
- Simply line everything up at one end of your cucumber wrapper and roll it up!
- To form into discs, grab a sharp chef's knife and hold the roll taught as you slice. Inserting a few toothpicks into the roll before can help keep the roll together as you're cutting, but it can absolutely be done without them -- up to you!
- All that's left to do is arrange them on plate, top with a sprinkling of sesame seeds, chia seeds, and chopped green onion.
- Now drizzle with your favorite sauce and dig in!
Drizzle with your favorite sauce [I beeline for the Sriracha] and dig in!
Craving more sushi?
Check out [this] sushi-making tutorial + stay tuned for part II!