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Cucumber Peanut Sushi Boats – vegetarian recipe
Stav Kogan

Cucumber Peanut Sushi Boats

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Servings: 4 servings
Ingredients Method Nutrition

Ingredients
  

  • 1½ cups / 300 g (10.6 oz) Traditional or Brown Sushi Rice, prepared
  • 1 English cucumber
  • ½ cup (40 g / 1.41 oz) roasted peanuts
  • 1 teaspoon (5 ml / 0.2 fl oz) finely grated daikon radish
  • 1 teaspoon (5 ml / 0.2 fl oz) grated ginger root
  • Chia Seed Togarashi or shichimi togarashi, for sprinkling
  • 1 green onion (scallion), thinly sliced
  • Sweet Chili Sauce, for dipping
  • A mandoline is essential for getting the cucumber slices paper-thin and uniform, which helps them wrap perfectly.
  • If your cucumber slices aren't sticking, you can secure the boat by tying a single chive or a thin strip of green onion around it.
  • For the cleanest slices, use a firm, chilled English cucumber. The cold helps it stay crisp and slice neatly.

Method
 

  1. Lightly wet your fingertips and palms.
  2. Form a walnut-sized amount of prepared sushi rice (about 2 tablespoons / 30 ml / 1 fl oz) into a rectangular mound with a flat bottom.
  3. Repeat to create 12 mounds in total.
  4. Using a mandoline, carefully slice the cucumber lengthwise into very thin, wide ribbons. The first few slices may be too small; you'll need 12 long slices wide enough to stand taller than the rice mounds when wrapped.
  5. Wrap one cucumber slice snugly around each rice mound to create a boat wall. The ends of the cucumber should overlap and stick to each other. Avoid using the seedy center slices.
  6. Divide the roasted peanuts evenly among the boats, placing them on top of the rice.
  7. Add a tiny dab of grated daikon and ginger on top of the peanuts.
  8. Garnish with a sprinkle of togarashi and thinly sliced green onion.
  9. Serve with Sweet Chili Sauce for dipping the bottoms of the boats.
  10. Keep your hands slightly damp when handling the sushi rice to prevent it from sticking to your fingers.

Nutrition

Protein: 4g

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