A delicious vegetarian sushi with miso! Miso and shiso will add the Japanese taste you need, and make plain cucumber rolls more interesting.

Cucumber Sushi Rolls with Shiso & Miso

Course Main Course, Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • 8 leaves Shiso
  • 1 Tbsp Mayonnaise
  • ¾ cup Sushi Rice *1
  • 1 Cucumber, julienned
  • 2 Sushi Nori

Shiso Miso Paste

  • 10 leaves Shiso
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Mirin
  • 2 Tbsp Miso
  • 3 tsp Sugar
  • 1 Tbsp Sake
  • 2 Tbsp Ground Sesame Seeds


Shiso Miso Paste

  1. Wash the shiso leaves and chop them finely.
  2. In a small bowl, mix together all of the ingredients except for shiso leaves.
  3. Heat the small pan over low heat. Lightly cook the paste.
  4. Add shiso leaves and continue cooking until shiso leaves are soft and tender.
  5. Cool it down and keep it in the container. (This paste can last up to 1 week in the refrigerator. Other uses include: on toast, on rice, on tofu, etc).

Sushi Roll

  1. Mix together 1 tablespoon of shiso miso and mayonnaise in a small bowl.
  2. Spread out makisu (bamboo mat) and place sushi nori on top. *2
  3. Spread rice on top. Make sure to leave about ¼ inch space on the top side of the nori.
  4. Place 4 shiso leaves, shiso miso mayonnaise mix, and cucumber in the center.
  5. Roll the sushi and leave until the rice and seaweed stick together. Cut with knife.

Recipe Notes

*1 Get sushi rice recipe here
*2 Learn how to roll sushi with a makisu.