• Cooking Time: 20
• Servings: 3
• Preparation Time: 20
• 1/2 Cup Japanese short grain rice
• 1 Tablespoon rice vinegar, to taste
• 3 Pieces nori, seaweed sheet
• Toasted sesame seeds
• 1 Cucumber cut to chunky fry’s size
• 1 inches Piece of ginger
• Soy sauce
• Horseradish

1. Follow the rice recipe to cook the rice. Divide into three equal portions. Place nori sheet, rough side up, on bamboo mat. Place one portion of rice on nori, distributing them in a flat layer across the nori, leaving a 2 inch gap on top. Sprinkle sesame seeds horizontally across the middle of the rice, then line the cucumber on them. Using a firm grip, make the sushi by rolling the bamboo mat tightly half way, continue to roll until the sushi is completed. Using a sharp knife moistened with water, trim both ends of the roll and then make a cut right in the middle of the roll.
2. Further cut each half into three equal pieces. Serve rolls with ginger, soy sauce & horseradish at the side.

If I had one word to sum up cucumber sushi, it would be (aside from delicious): consistent. $$$Cost per Serving: $0.80, Recipe cost $2.41