Carrot and cucumber are two of the most common sushi vegetables that you will find in sushi recipes. These two are rich in vitamins and minerals, and are absolutely delicious. One of the most common questions we are asked about our recipes is “how do you cut the carrot/cucumber/avocado into strips?” And yes, this simple technique for cutting veggie strips can also be used for avocados. To answer one of the most common “how-to” questions for us, follow these simple steps:
Go for half
Pick up your vegetable/fruit, and slice it in half. As much as possible, you should slice right at the middle or as close to the middle as you can. You can choose to take off the ends for this, or not. Whichever suits your fancy.
*The avocado must be peeled. Whether you peel it in half or as a whole, is dependent on which you’re more comfortable with. As for peeling the cucumber, that is dependent on what variety you’re using and/or preference. Just make sure to wash you cucumbers and carrots before slicing them.
For the avocado and cucumber, take off the core. Carrots don’t have a core so you can skip this step for carrots. For avocados, simply take off the large seed in the middle and peel or scrape of any seed skin in the middle. For cucumbers, take a sharp knife and with it take off the core as evenly as you can.
Face the carrot/cucumber/avocado down. Slice into 1/2 cm thick sticks. If you’re lucky, all if not most will be the same length. If you’re really lucky, they’ll be about the size of half the nori sheet.
Some of you might already be experts in cutting these up, but those of you who are not; no worries. Like anything else, this is a skill that we all need to learn and practice to be good at. Give it a bit of time and you’ll be cutting like a pro.