How to prepare cucumber roll?

Regarding the first part of your question, I use a Chef knife (not a very expensive one, but a good one which sould cost around $10-$20). If its sharp enough it won't give you any problem cutting the cucumber. You can also use a standard Sushi knife. You can get a 3pcs set like this one on Amazon. You can use the top most knife there to cut the cucumber.

Regarding your second part of your question, if you simply want to make an inside-out roll with slices of cucumber inside of it (correct me if I'm wrong), the same technique can be used to roll it like with the nori.

Remember that an inside out roll also have a nori inside of it (that's why it is called an inside out roll), so the cucumber is actually wrapped inside the nori and the rice simply wraps everything up.

Also, the technique to close the roll is very important. Make sure your fingers are wrapped around the roll like you would wrap them around a metal rod. In the last movement after you've rolled it, you need to apply a bit pressure to make the two ends of the roll stick together.

I Hope this helps!

Peeling the cucumber into a sheet uses a technique called katsuramuki. Of all vegetables to learn this technique on, a cucumber is one of the easiest because it is soft. Of course, the sharper the knife is, the easier it will be. It does take some practice to get the knack, and allow NO distractions while you are doing this, as it can be very dangerous. I use a knife with a sankotu blade. The technique I describe is taken from Japanese Cooking: A Simple Art by Shizuo Tsuji. Illustrated here with a daikon radish:

http://www.tsuji.ac.jp/hp/gihou/Basic_Techniques/japan/vegetables/red_carrot/home.html

First off, select a cucumber that has an even diameter and then peel the skin. I like to cut them into sections no more than about 6 inches wide, this makes them easier to hold in your hand.

Hold the knife in your right hand so that your fingers are curled around the grip right at the back of the knife. Your index finger

should be on the back of the blade, and the thumb is on top of the blade, close to the cutting edge.  See picture #2. The technique is done in midair, NOT on the cutting board.

Hold the cucumber section in your left hand and CAREFULLY feed it INTO the blade. The secret to getting it right is to move the blade back and forth in a sawing rhythm with the right hand while using the thumb and fingers of the left hand to ROLL the cucumber. See pic # 3.

For your first few attempts, do NOT try and make a real thin sheet. Making the sheet of a uniform thickness is much more desireable. It is also far less dangerous. Hope this helps a bit.

Jim S.

1) I have a nice ceramic knife for sushi since it keeps its edge nd is light and easy to handle, I had used my Kitchen Aid Chefs and Utility knife (after Resharpening,-always use the sharpest blade possible for quick and easy cutting) alternately for simple straight even thin cust use a mandolin as you might for potato or onion slices)

2) lay the cucumber slices on a clean cotton towel (flour sack is best)then pat dry - lie in an even row and apply a layer of rice - genly flip over (or use asecond mat to sandwich and flip). Add filling as desired and roll as usual.

Good Luck!