Sunday, August 3, 2014

Sushi-o-rama: Cucumber

Before gluten-free dieting, we would have pizza night where the whole family would make pizza.  After we went gluten-free, this obviously didn't work as well.  I really missed this make-it-yourself food, and I also missed going to sushi restaurants (My mom and I would both get sick), so the obvious solution to my problem was to make sushi!  This cucumber salad was a perfect side dish to our Japanese-style meal, and we also cut cucumber sticks for the sushi.  


2 English seedless cucumbers (Japanese cucumbers preferred, but harder to find in a small town like ours.)
1/4 tsp salt
3 Tb rice vinegar
1 Tb sugar
1/4 tsp soy sauce
1 tsp sesame seeds


1.  Slice strips lengthwise down the cucumber.

2.  Thinly slice cucumbers into circles, or chop into sticks for sushi, or both.

3.  Put cucumbers and salt in a large plastic bag and shake vigorously to coat cucumbers in salt.                Place salted slices in colander and put a weight on top of them.

Let drain for five to ten minutes.
     Rinse cucumbers.

4.  In a small bowl, mix rice vinegar, sugar, and soy sauce together until sugar dissolves.
5.  Add vinegar mixture and sesame seeds to cucumbers and mix well.

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