Cucumber Smoked Paprika Sushi Roll
Cucumber Smoked Paprika Sushi Roll
Ingredients
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Filling
- 1 English cucumber, cut into 1/4-inch thick matchsticks
- 1 teaspoon smoked paprika
- 4 ounces cream cheese, softened
- 2 scallions, thinly sliced
For Assembly and Serving
- 6 nori sheets
- soy sauce, for serving
- wasabi, for serving
- pickled ginger, for serving
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min
- 2
Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min
- 3
Remove the rice from heat and let it stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 10 min
- 4
While the rice is resting, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 3 min
- 5
Transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar into the rice, fanning the rice as you mix to cool it down and give it a glossy finish. Continue mixing and fanning until the rice is at room temperature.
⏱️ 10 min
- 6
In a small bowl, combine the softened cream cheese with the smoked paprika and sliced scallions. Mix until well combined.
⏱️ 5 min
- 7
To assemble the rolls, place a bamboo sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
⏱️ 2 min
- 8
Arrange a line of cucumber matchsticks horizontally across the center of the rice. Spoon about 1 1/2 tablespoons of the smoked paprika cream cheese mixture in a line next to the cucumber.
⏱️ 1 min
- 9
Starting from the edge closest to you, carefully roll the sushi mat forward, pressing gently to create a tight roll. Moisten the exposed nori border with a little water to seal the roll.
⏱️ 1 min
- 10
Repeat steps 7-9 with the remaining nori, rice, and filling. You should get 6 rolls.
⏱️ 6 min
- 11
Using a very sharp, wet knife, slice each roll into 6-8 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Smoked Paprika Sushi Roll
For the Sushi Rice
- 1 1/2 cups short-grain sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Filling
- 1 English cucumber, cut into 1/4-inch thick matchsticks
- 1 teaspoon smoked paprika
- 4 ounces cream cheese, softened
- 2 scallions, thinly sliced
For Assembly and Serving
- 6 nori sheets
- soy sauce, for serving
- wasabi, for serving
- pickled ginger, for serving
Instructions
- 1
Rinse the sushi rice thoroughly under cold running water until the water runs clear. Drain well.
⏱️ 5 min - 2
Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min - 3
Remove the rice from heat and let it stand, covered, for 10 minutes. Do not lift the lid.
⏱️ 10 min - 4
While the rice is resting, prepare the sushi vinegar. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.
⏱️ 3 min - 5
Transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar over the rice. Using a rice paddle or wooden spoon, gently fold the vinegar into the rice, fanning the rice as you mix to cool it down and give it a glossy finish. Continue mixing and fanning until the rice is at room temperature.
⏱️ 10 min - 6
In a small bowl, combine the softened cream cheese with the smoked paprika and sliced scallions. Mix until well combined.
⏱️ 5 min - 7
To assemble the rolls, place a bamboo sushi mat on a clean surface. Lay one nori sheet, shiny side down, on the mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of the prepared sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
⏱️ 2 min - 8
Arrange a line of cucumber matchsticks horizontally across the center of the rice. Spoon about 1 1/2 tablespoons of the smoked paprika cream cheese mixture in a line next to the cucumber.
⏱️ 1 min - 9
Starting from the edge closest to you, carefully roll the sushi mat forward, pressing gently to create a tight roll. Moisten the exposed nori border with a little water to seal the roll.
⏱️ 1 min - 10
Repeat steps 7-9 with the remaining nori, rice, and filling. You should get 6 rolls.
⏱️ 6 min - 11
Using a very sharp, wet knife, slice each roll into 6-8 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.
⏱️ 5 min