Cucumber sushi with wasabi

Cucumber sushi with wasabi

We just can’t get enough of sushi. The small, Japanese rice rolls are simply too delicious – and they look so incredibly pretty, too. With this recipe, we’re going to show you that the preparation of artful sushi is not so difficult. The idea for this is by none other than the Star Chef Rolf Straubinger. So let’s get busy with the rolls!

Ingredients for 4 people:

Basic sushi seasoning recipe

  • 1l rice vinegar
  • 5 kg of sugar
  • 25 kg of salt

Bring to a boil

“Sesame Varnish”

  • 250g of honey (slightly caramelised)
  • 125g of sesame (roasted – add to honey)


  • 250g of soy sauce
  • 125g Ketjap Manis
  • 125g hoisin sauce
  • 50g of lemon juice (freshly squeezed)
  • 1 hot pepper (fresh, chopped, without seeds)
  • 25g oyster sauce

Bring all the ingredients to a boil with 12.5g of arrowroot (maranta) meal, which has been mixed with one tablespoon of water.

Cook 250g of well-washed sushi rice in the rice cooker (yields approx. 520g)

Pickle the rice with 65-70g of the cold sushi seasoning.

  • 1 – 2 SanLucar Salad Cucumbers
  • 1 SanLucar Avocado
  • 1 SanLucar Lemon
  • 1 SanLucar Mango
  • Wasabi Cream
  • 4 pieces of salmon trout, each 40 g
  • 80 grams of sesame varnish

Wash one (or two) SanLucar Salad Cucumbers and cut into four pieces of 10 centimetres each. Carefully peel the skin off the quarters to form a cucumber band. Coat the inside of the cucumber skin or cucumber with Wasabi, place the fish on the end of the skin and sprinkle with the grated lemon peel. Then add rice, mango and an avocado slice and roll up the cucumber skin. Cut into bite-size slices. Garnish with sesame and sesame varnish. Finished! Delicious!

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