Ingredients
Scale
- 2 large English or hothouse cucumbers
- 1 cup sushi rice (short-grain white rice)
- 1.5 cups water
- 2 tablespoons seasoned rice vinegar
- 4 oz smoked salmon, finely chopped
- 2 tablespoons cream cheese, softened
- 1 tablespoon soy sauce
- 1 teaspoon sriracha (optional, for a kick)
- 1 tablespoon sesame seeds (toasted)
- 2 green onions, thinly sliced
- Small pieces of nori (optional, for garnish)
Instructions
- Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a small pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Once cooked, remove from heat and let it sit for 5 minutes. Stir in the seasoned rice vinegar and let the rice cool to room temperature.
- Wash the cucumbers and peel them partially in strips for a decorative look if desired. Slice the cucumbers into rounds about 1 inch thick. Use a small spoon or a melon baller to gently scoop out the center of each cucumber slice, leaving a “floor” at the bottom so the rice doesn’t fall through. Pat the cucumber cups dry with a paper towel to remove excess moisture.
- In a small mixing bowl, combine the finely chopped smoked salmon, softened cream cheese, and sriracha. Stir until the mixture is well combined and creamy. This will act as the flavorful topping for your sushi cups.
- Take a small amount of the cooled sushi rice and press it firmly into the bottom of each cucumber cup, filling it about halfway. Place a teaspoon of the smoked salmon mixture on top of the rice. Press down gently to ensure everything stays in place.
- Sprinkle the finished cups with toasted sesame seeds and sliced green onions. If you like, add a tiny sliver of nori on top for an authentic sushi look. Serve immediately with a side of soy sauce for dipping.
- Cook Time: 45 minutes