Mini Cucumber Sushi Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 27, 2012
Be sure you have plenty of time to assemble these little guys...also, I strongly suggest you make them right before serving b/c they don't hold up well over time. I made them several hours ahead and the water from the cukes drained onto the platter, leaving them somewhat "limp." Very tasty with the addition of smoked salmon and sesame seeds.
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Cooking Level: Intermediate

Home Town: Findlay, Ohio, USA
Living In: Westerville, Ohio, USA

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Reviewed: Sep. 1, 2012
I found this to be very fun to make. And It tastes surprisingly well! I'm not a fan of cucumbers or carrots, but this is definitely something I could eat! I made this as the directions listed, but I have a few suggestions. Sometimes I used less cream cheese so that when I rolled the cucumber, the end could overlap and I didn't have to worry about anything spilling out. I also added more raisins, since 2-3 didn't really seem like a lot. I didn't have any large carrots on me, so I shredded 1/2 cup of baby carrots (24 servings = 24 tsp = 8 TBS = 1/2 c). As for chives breaking, buy fresh as possible and as green as possible. I suppose not too many people made jewelery out of grass as kids, but don't pull the chives too tight or they will break. Also, do not use any wimpy/weak/shriveled chives as those tend to break the most when tugged. Since you are making each roll by hand, it is a lot of work and time consuming. I also suggest placing finished rolls onto whatever you plan to serve them on, to prevent the chives from untying between finishing and eating.
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Cooking Level: Intermediate

Home Town: Tempe, Arizona, USA

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Photo by Baking Nana
Reviewed: May 13, 2012
These taste OK - but boy are they fiddly to make. My chives were quite long enough and kept breaking so I resorted to thin strips of green onion and finally gave up trying to tie them. Cute idea but a lot of work.
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Cooking Level: Expert

Living In: Corona, California, USA


 
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