Shiso-Wrapped Cucumber Pickles (Arrangement: Shiso-Wrapped Cucumber and Tuna Mayo Sushi Roll)
ID: a029c81a...
An incredibly simple make-ahead recipe where cucumbers are wrapped in shiso leaves and soaked in a pickling sauce. The result is a satisfying crunch with the refreshing aroma of shiso and a hint of garlic that makes these pickles impossible to stop eating. As an arrangement, this recipe also introduces how to make sushi rolls with tuna mayo.
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🍳 Cooking Flow
Board-salt and de-bitter the cucumbers, cut into thirds, then slice each into quarters lengthwise and pat dry. → Boil water, mirin, sugar, and soy sauce in a pot, then turn off the heat and add vinegar, garlic, and chili pepper to cool down slightly. → Wrap the cucumber pieces in shiso leaves and arrange them in a storage container. → Pour the cooled pickling sauce over the cucumbers, cover with a paper towel, and marinate in the refrigerator for 1-2 hours. → [Arrangement] Prepare sushi rice and tuna mayo, then roll with the drained shiso-wrapped cucumbers in nori seaweed and let sit before slicing.
Cooking Steps
Brief Cooking Order
Board-salt and de-bitter the cucumbers, cut into thirds, then slice each into quarters lengthwise and pat dry. → Boil water, mirin, sugar, and soy sauce in a pot, then turn off the heat and add vinegar, garlic, and chili pepper to cool down slightly. → Wrap the cucumber pieces in shiso leaves and arrange them in a storage container. → Pour the cooled pickling sauce over the cucumbers, cover with a paper towel, and marinate in the refrigerator for 1-2 hours. → [Arrangement] Prepare sushi rice and tuna mayo, then roll with the drained shiso-wrapped cucumbers in nori seaweed and let sit before slicing.
Introduction
An incredibly simple make-ahead recipe where cucumbers are wrapped in shiso leaves and soaked in a pickling sauce. The result is a satisfying crunch with the refreshing aroma of shiso and a hint of garlic that makes these pickles impossible to stop eating. As an arrangement, this recipe also introduces how to make sushi rolls with tuna mayo.
Step 1
Place the cucumbers on a cutting board, sprinkle with salt, and perform 'itazuri' (board-salting). Rub the surface firmly until smooth, then rinse under water to remove dirt and salt.
Step 2
Cut off about 1.5cm from the stem end of the cucumber. Rub the cut ends together for about 30 seconds to 1 minute, wash away the white foam (aku) that appears, and pat dry with a paper towel.
Step 3
Trim the opposite end of the cucumber and cut into 3 equal pieces. Further cut these into quarters lengthwise (making 12 pieces total per cucumber), and thoroughly wipe away any moisture with a paper towel.
Step 4
Rinse the shiso leaves gently, pat dry thoroughly with a paper towel, stack them, and trim off the stems all at once.
Step 5
Thinly slice the garlic and remove the germ (the center core) using a bamboo skewer. Use kitchen shears to cut the chili pepper in half, remove the seeds, and slice into thin rings.
Ingredients List
Important Notes
Cucumbers release moisture after cutting, so wiping them thoroughly with a paper towel before wrapping ensures the sauce is not diluted and infuses well. 💡
Be sure to pour the pickling sauce when it has cooled to a warm state (approx. 60°C). Pouring it while piping hot will discolor the shiso leaves and extract too much moisture from the cucumbers. ⚠️
You can also add a little sesame oil to the pickling sauce for extra richness if desired. ✨
After cutting off the ends of the cucumbers, rubbing the cut surfaces against each other is an easy way to remove the bitter 'aku' (astringency). 🍳
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