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Sushi has become a beloved culinary staple across the globe, celebrated for its exquisite balance of flavors, textures, and freshness. With its origins deeply rooted in Japanese cuisine, sushi has evolved into numerous variations, appealing to diverse palates and dietary preferences. One of the most exciting adaptations of this traditional dish is the Hatch Chili Cucumber Sushi Roll, a vibrant and flavorful twist that marries the crispness of fresh cucumbers with the zesty heat of Hatch chiles. This recipe not only showcases the delightful interplay of these ingredients but also offers a lighter alternative to conventional sushi rolls, perfect for those looking to indulge without the heaviness.

Hatch Chili Cucumber Sushi

Discover a delicious twist on traditional sushi with Hatch Chili Cucumber Sushi Rolls! This vibrant recipe combines the refreshing crunch of cucumbers and the spicy kick of Hatch chiles, all wrapped in perfectly seasoned sushi rice. It's a lighter, health-conscious alternative that's not only nutritious but also visually stunning. Perfect for sushi lovers and newcomers alike, this dish offers an exciting flavor profile and endless possibilities for customization. Enjoy the culinary adventure at home!
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Ingredients
  

1 large cucumber (preferably English or Japanese)

1 cup sushi rice

1 1/4 cups water

2 tablespoons rice vinegar

1 tablespoon sugar

1 teaspoon salt

4-6 Hatch green chiles (roasted, peeled, and deseeded)

1 avocado, sliced

1 small carrot, julienned

2 tablespoons sesame seeds (toasted)

Soy sauce (for dipping)

Pickled ginger (optional, for serving)

Wasabi (optional, for serving)

Instructions
 

Prepare the Sushi Rice: Rinse 1 cup of sushi rice under cold running water until the water runs clear. In a medium saucepan, combine the rinsed rice and 1 1/4 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

    Season the Rice: Once cooked, remove the rice from heat and let it sit covered for 10 minutes. In a small saucepan, gently warm 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt until dissolved, then fold this mixture into the rice with a spatula. Let the rice cool to room temperature.

      Prepare the Cucumber: While the rice cools, slice the ends off the cucumber and use a vegetable peeler or mandoline to create thin strips lengthwise, about 1/4-inch thick. You can also hollow out the center using a melon baller if you want a more delicate sushi roll. Set aside.

        Fill the Rolls: On a bamboo sushi mat (or a clean kitchen towel), lay out the cucumber strips slightly overlapping. Spread a thin layer of the seasoned sushi rice over the cucumber slices, leaving about an inch at one end.

          Add the Fillings: Place a few slices of avocado, julienned carrot, and roasted Hatch chiles on top of the rice.

            Roll It Up: Starting from the end closest to you, use the sushi mat to roll the cucumber around the fillings tightly but gently. Roll until you reach the bare cucumber edge at the end. Use a bit of water to seal it if necessary. Repeat with remaining ingredients.

              Slice and Serve: Once rolled, use a sharp knife to slice the roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts to keep the edges clean.

                Garnish and Enjoy: Arrange the sushi rolls on a platter, sprinkle with toasted sesame seeds, and serve with soy sauce, pickled ginger, and wasabi on the side.

                  Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings