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Creating the perfect sushi rolls begins with choosing and layering your fillings wisely. Each component brings its unique flavor and texture, contributing to the overall experience. For Hatch Chili Cucumber Sushi Rolls, the right combination of ingredients not only enhances taste but also adds visual appeal.

Hatch Chili Cucumber Sushi

Discover the vibrant flavors of Hatch Chili Cucumber Sushi Rolls, a refreshing twist on traditional sushi! This unique recipe combines the crispness of cucumber with the mild heat of Hatch green chiles, creating a deliciously satisfying dish. Ideal for light lunches or party appetizers, these rolls are easy to make using fresh ingredients like avocado and carrots for added texture. Impress your guests and explore your culinary skills with this innovative sushi creation!
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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 toasted sesame seeds

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, ensuring the rice is free from excess starch. In a medium saucepan, combine the rinsed rice with 1 1/4 cups of water. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 18-20 minutes, or until the water is fully absorbed and the rice is tender.

    Season the Rice: After cooking, remove the rice from heat and allow it to sit, still covered, for about 10 minutes. In a small saucepan, warm 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt over low heat until dissolved. Gently fold this vinegar mixture into the rice using a spatula, being careful not to mash the rice. Allow the seasoned rice to cool to room temperature.

      Prepare the Cucumber: While the rice cools, cut the ends off the cucumber. Using a vegetable peeler or mandoline, slice the cucumber lengthwise into thin strips approximately 1/4-inch thick. For a more refined roll, you can hollow out the center of the cucumber with a melon baller to create a delicate structure. Set the cucumber strips aside.

        Fill the Rolls: Place a bamboo sushi mat (or a clean kitchen towel) on your work surface. Lay the cucumber strips slightly overlapping each other to form a base. Spread a thin layer of the seasoned sushi rice over the cucumber slices, leaving about an inch of cucumber free at one end for sealing.

          Add the Fillings: On top of the rice, add a few slices of creamy avocado, a handful of julienned carrot, and several strips of roasted Hatch chiles for a spicy kick.

            Roll It Up: Starting from the end closest to you, gently roll the cucumber around the fillings, using the sushi mat to assist you in maintaining a tight roll. Continue rolling until you reach the bare edge of the cucumber. If needed, use a drop of water to seal the roll.

              Slice and Serve: Once your rolls are complete, use a sharp knife to slice the roll into bite-sized pieces. To ensure clean cuts, wipe the knife with a damp cloth between slices.

                Garnish and Enjoy: Arrange the sushi rolls beautifully on a platter. Garnish with a sprinkle of toasted sesame seeds for added texture and flavor. Serve alongside soy sauce for dipping, with optional pickled ginger and wasabi for those who enjoy a bit more heat.

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

                    Enjoy the fresh and spicy fusion of flavors in these delightful sushi rolls!