TheSushiChef's Blog

Life as a Sushi Chef

How to prepare cucumbers for sushi

with 5 comments

Thursday, July.23.09


Written by thesushichef

July 23, 2009 at 1:43 pm

5 Responses

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  1. Once again, kudos on the video! You make cutting cucumbers look so easy Ray! How long did it take you to master the cut? If it does break during the cut, is it no good at all? How is the texture of the cucumbers after it’s been soaked for 15-20 mins? How good will they be when placed in the frig? I know I ask a lot of questions but I’m so curious. I love sushi! lol

    Btw, great music! What’s the name of the song?



    July 23, 2009 at 10:23 pm

    • You can still use the broken pieces. When you lay the cucumbers out, place the broken pieces on the bottom of the stack. The pressure of your palm will keep it from moving and it will be easier to cut than placed anywhere else. The texture should be about the same just wet. It is good until the cucumber turns fully transparent.


      July 24, 2009 at 1:18 am

    • It took me a lot of tries not because its difficult to do but because it requires a lot of patience. Try not to force it. Once you force it, the knife will slip through and the piece will break. Your hands should be free of tensing up.


      July 24, 2009 at 1:21 am

  2. Wow! It looks amazing! I’ve never seen cucumbers look so pleasing to the eyes. Very artistic and appealing. No wonder they call sushi, “edible art”. After watching this video, I feel as though you can get really creative with sushi. Even making vegetarian rolls with avacados, peanuts, those tiny mushrooms, wrapped in cucumber sounds good! Keep up the good work! I really enjoy watching the videos.


    July 23, 2009 at 11:16 pm

  3. Who would have known that cutting cucumbers for sushi would be so interesting to watch! You really can get a lot of pieces out of one cucumber! I have horrible coordination–but I think your video will definitely help me out a lot. Thank you!


    July 24, 2009 at 12:55 am

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